Introduction
Eggplant, also known as aubergine, is a vegetable that belongs to the nightshade family. It is a versatile vegetable that can be cooked in various ways. It is an excellent source of dietary fiber, vitamins, and minerals. In this article, we will share some of our favorite eggplant recipes that are easy to make and delicious to eat.Recipe 1: Eggplant Parmesan
Ingredients
- 2 medium-sized eggplants
- 1 cup of all-purpose flour
- 2 cups of bread crumbs
- 2 cups of tomato sauce
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 2 eggs
- 1/4 cup of milk
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/4 cup of olive oil
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Wash the eggplants and cut them into 1/4 inch slices.
3. Set up three bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with salt, pepper, garlic powder, dried basil, and dried oregano.
4. Dip each eggplant slice first in flour, then in the egg mixture, and finally in the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium heat. Cook the eggplant slices for 2-3 minutes on each side until golden brown. Remove them from the skillet and place them on a paper towel to absorb any excess oil.
6. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices on top of the sauce, followed by a layer of shredded mozzarella cheese and grated parmesan cheese. Repeat the layers until all the eggplant slices are used up.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is golden brown and bubbly.
Nutrition
Calories: 360
Protein: 17g
Carbohydrates: 42g
Fat: 14g
Sugar: 8g
Recipe 2: Baba Ganoush
Ingredients
- 2 medium-sized eggplants
- 2 cloves of garlic, minced
- 1/4 cup of tahini
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1/4 teaspoon of salt
- Parsley leaves for garnish
Instructions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper, cut side up.
3. Brush the eggplant halves with olive oil and sprinkle with salt.
4. Roast the eggplants in the oven for 30-40 minutes until the flesh is soft and the skin is charred.
5. Let the eggplants cool for 10 minutes, then scoop out the flesh and discard the skin.
6. Place the eggplant flesh in a food processor along with minced garlic, tahini, lemon juice, olive oil, and salt. Pulse until the mixture is smooth and creamy.
7. Transfer the baba ganoush to a serving dish and garnish with parsley leaves. Serve with pita bread, crackers, or vegetables.
Nutrition
Calories: 160
Protein: 3g
Carbohydrates: 12g
Fat: 12g
Sugar: 3g
Recipe 3: Eggplant Curry
Ingredients
- 2 medium-sized eggplants
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of vegetable oil
- 1 cup of water
- Salt to taste
- Fresh cilantro for garnish
Instructions
1. Wash the eggplants and cut them into 1-inch cubes.
2. Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, minced garlic, and grated ginger to the skillet. Saute for 5-7 minutes until the onions are soft and translucent.
4. Add coriander powder, turmeric powder, and cayenne pepper to the skillet. Stir for a few seconds until fragrant.
5. Add the eggplant cubes to the skillet and stir to coat them in the spice mixture.
6. Add 1 cup of water to the skillet and stir to combine. Cover the skillet and simmer for 20-25 minutes until the eggplant is tender and the sauce is thickened.
7. Season with salt to taste and garnish with fresh cilantro.
Nutrition
Calories: 160
Protein: 2g
Carbohydrates: 10g
Fat: 14g
Sugar: 4g
Recipe 4: Grilled Eggplant Sandwich
Ingredients
- 1 large eggplant
- 4 ciabatta rolls
- 4 slices of fresh mozzarella cheese
- 1/4 cup of pesto sauce
- 1/4 cup of balsamic vinegar
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
1. Preheat a grill or grill pan to medium-high heat.
2. Cut the eggplant into 1/2 inch thick slices. Brush them with olive oil and sprinkle with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes on each side until tender and lightly charred.
4. Cut the ciabatta rolls in half and brush the cut sides with olive oil.
5. Grill the ciabatta rolls for 1-2 minutes until lightly toasted.
6. Spread pesto sauce on the bottom half of each ciabatta roll.
7. Top with grilled eggplant slices and a slice of fresh mozzarella cheese.
8. Drizzle balsamic vinegar over the cheese and top with the other half of the ciabatta roll.
Nutrition
Calories: 385
Protein: 12g
Carbohydrates: 45g
Fat: 18g
Sugar: 5g
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