Eggplantapallooza
so many eggplants, so many ideas
We love a plate full of eggplant and, lucky us, we have plenty. Eggplants are not only delicious, they’re super good for you. High in antioxidants, full of fiber, and easy to add to your diet, it’s no wonder we enjoy them as much as we do. Here’s some ways we like to get our fill.
THINLY SLICED AND SAUTEED
Slice the eggplants into 1/4” slices, pat dry with a paper towel to get some excess water out, sprinkle with salt and any spices you’d like, and then saute with olive or sunflower oil on medium heat until full sweat and either side is golden brown. Wonderful served with your favorite sauce, suits any cuisine, great on a cheese board, or chilled and saved for later on sandwiches and salads.
OVEN ROASTED
Same story, just baked instead of sauteed and cut into chunks instead of sliced. When baked long enough, the eggplant will caramelize a bit and have the most wonderful crisp. Try it with a fresh tzatziki.
BABA GHANOUSH
One of our favorite dips of all time, this Levantine speciality is made with your oven roasted eggplants, then blended with tahini, lemon juice, olive oil and spices. Everyone’s got their own way about it, and we suggest you portion to taste, but here’s a good start.
GET YOUR CHEF ON
Use those sauteed slices for some Georgian eggplant rolls, add a bit of miso and roasted garlic to that baba ghanoush, make a Thai basil eggplant curry, try your hand at this no-fry baked eggplant parmesan made with a fresh tomato salad, or deconstruct the eggplant parmesan into an eggplant parmesan roll, make a South Indian eggplant curry, a Filipino eggplant egg omelette…