Cooking

Eggplant rocks!

The eggplant is a versatile vegetable prepared in many special ways in different countries. Think of 'moussaka' from Greece, 'baba ganoush' from Turkey or the Middle East, 'eggplant parmigiana' from Italy and 'ratatouille' from France. Yet in some countries around the world eggplants (also known as aubergines) are just being discovered. We just had to find out more....

So some lucky members of the Love my Salad team recently attended an eggplant masterclass at restaurant Rossio, Delft, The Netherlands to learn and share some new ideas including a delicious eggplant marinade. Eggplants with their rather neutral flavour can adapt and enhance a wide variety of dishes - a great opportunity to create, share and enjoy!

Fried eggplant

• Cut the eggplant into slices and sprinkle with a little salt
• Let them stand for 45 minutes, then rinse under running water and pat dry
• Fry the slices for 2-3 minutes in a little oil at 180*C

Fried eggplant can be served as a snack or chopped and tossed through a salad. In Spain, so we were told, they pour some honey or syrup over the top just before serving.

Grilled eggplant

• Cut the eggplant lengthwise into very thin slices (about 1cm)
• Simply grill the sliced eggplants, just as they are, one by one on a hot grill turing once (you don't need to add any oil)

Grilled eggplants are delicious with a homemade marinade, like this one we learnt to make:

Eggplant marinade 

Mix a few tablespoons of good olive oil with a tablespoon of white wine vinegar, some very finely chopped red pepper (capsicum), a handful of chopped parsley and a clove of garlic (crushed). A simple, multi-purpose marinade that can also be used as a salad dressing. 

Baked eggplant

• Prick several times the whole eggplant with a fork
• Place the eggplant in the oven for 45 minutes at 100*C, and then 45 minutes at 80*C

Cut the eggplant in slices and serve or scoop out the flesh to make the popular Middle eastern baba ganoush (eggplant dip)

Eggplant chips

• Cut the eggplants into very thin slices
• Baste the slices with a mixture of sugar, water and some lemon juice on the slices 
• Place the slices in the oven at 100 degrees

Delicious to eat as a snack or to garnish a dessert.

Conclusion: Eggplant rocks! There are so many combinations and possibilities.

Inspired? Share your favourite eggplant dish with us!