Having known about the royal lineage of eggplant, you might be wondering what’s so special? Eggplant is amazingly versatile and outshines other competitors in preparation and taste. It is simply delightful.
Cooking eggplant is always easy, tender, and delightful. That’s not enough for you; eggplants are full of nutrients as well. It contains vitamins, minerals, adequate fiber, and micronutrients. One cup of eggplant provides 12% of your daily dose of fiber which is excellent for your heart and diabetes.
Here are five easy-to-make eggplant dishes in your food processor.
Baba ganoush is a Mediterranean eggplant dip, which means – ‘spoiled dad.’ It is an incredible recipe to make a creamy, silky, delectable dip with eggplant, garlic, tahini, and citrus.
Eggplant 1-2 pieces medium size, garlic, tahini, lemon, yogurt (optional)
- Roast, smoke or grill the eggplant (we recommend smoking for a good smoky flavor) until the purple skin is charred and gets flaky.
- Let the eggplant cool, and then scoop out the flesh with a spoon and put it in a bowl. If you like the skin, keep it else; discard it.
- Put the scooped eggplant in the bowl of the food processor. Add tahini, two tablespoons of lime juice, 3-4 garlic cloves, salt, pepper, and spices. If you like, add half a cup of yogurt. Run the processor until a smooth blend of paste is ready.
- Transfer the sauce to a serving bowl, and let it chill for 30 minutes. Top it with a bit of olive oil and sprinkle some sumac. It is ready to serve with pita bread, chips, or any other way you like.
Grilled eggplant is a lightly charred, smoky dish. It is best when topped with fresh tomato salsa or a light BBQ sauce. Here is the recipe to make a perfect grilled eggplant.
It requires just three ingredients; eggplant salt and olive oil.
- Wash the eggplant thoroughly under running tap water.
- Slice them into half-inch-thick rounds.
- Brush up the cut rounds with olive oil on both sides.
- Preheat the grill at 400 – 450 degrees F and grill the eggplants for three to four minutes on both sides.
- Once done, sprinkle salt to taste. Don’t sprinkle salt before grilling, as salt will extract all the water from the eggplant, making it dry.
- Enjoy with any sauce or embed it in a sandwich.
Eggplant Curry (Baingan Bharta)
This dependable Indian curry is a delightful combination of simmering cumin seeds in ginger garlic paste with a punch of Indian spices. It is best enjoyed with naan bread or parathas—this dish guarantees to stir your taste buds.
1 eggplant (round and large), vegetable oil, one teaspoon cumin seed, one tablespoon ginger garlic paste, 1 cup finely chopped onions, 1 cup diced tomatoes, one tablespoon Indian curry powder, finely chopped cilantro, two green chilies finely chopped, ¼ cup yogurt, salt, and pepper.
- Preheat the oven at 450-degree F and bake the eggplant for 20 – 30 minutes.
- Please remove it from the oven and let it cool. Peel it off and chop it finely or mash it into a thick paste.
- In a medium-sized saucepan, heat two tablespoons of vegetable oil. Mix cumin seeds and when they crackle, fry onions along with ginger garlic paste. Keep stirring until the onions turn golden brown.
- Add tomatoes and cook for two minutes. Add salt and pepper and green chilies, and Indian curry powder—roast and stir for two minutes.
- Add eggplant and stir for another two minutes. Cover the lid and let it simmer for five minutes.
- Add yogurt and mix it well. Sprinkle finely chopped cilantro and remove the pan from the stove.
- Serve hot with Indian bread or naan.
Ratatouille is a classic Mediterranean dish with the goodness of vegetables, zucchini, bell peppers, and mushroom. This dish is delicious, healthy, and easy to prepare.
Two tablespoon olive oil, one eggplant, 3-4 garlic cloves, two teaspoons dried parsley, 1 cup grated parmesan cheese, two zucchini, one onion (large), 2 cups fresh mushroom, 1-2 green/yellow bell pepper, two tomatoes (large), salt and pepper.
- Take a medium casserole or any suitable dish and coat the bottom of the container with olive oil.
- Preheat the oven to 350 – 400-degree F
- Take another frypan and heat one tablespoon of olive oil. Add finely chopped garlic and stir fry until light brown.
- Mix eggplant and parsley and cook for ten minutes. Add salt and pepper to taste.
- Spread the cooked eggplant mixture in the casserole prepared with an olive oil coat. Sprinkle ½ cup of parmesan cheese.
- Spread chopped zucchini to cover the entire layer. Spread some more cheese.
- Make another layer in the same way, add mushroom, bell pepper, tomatoes, and onion rings with each layer. Three layers will be good enough.
- Bake it for 40 – 45 minutes. Your ratatouille is ready to serve.
Next time you are out in a vegetable mart, pick up a few fresh eggplants and try these recipes. You will surely love it!