The Advantages of eating more EGGplants:
Help lower cholesterol and help counteract some detrimental blood effects of fatty foods.
Also has antibacterial and diuretic properties.
For better eating, always chose hard/crisp like an apple, raw eggplants..the spongy and bruised ones are too old.
With the large globe or Italian eggplants (see above photo) always cut and then sprinkle with salt in a colander or sieve and leave for 30 mins- 1 hour for the bitter juices to leach out, rinse well then prepare.
When using the thinner Asian variety ( photo left) there is no need to use the salt method and these, whilst also being crisp, can be prepared directly without any bitterness.
Eggplant Croquettes:
serves 6
2 large Italian eggplants peeled and cubed (salt as mentioned above, then continue with the recipe)
OR 4 cups Asian eggplants chopped do not peel boiling salted water
1/2 cup all purpose flour
2 large eggs, beaten
1/2 tsp grated nutmeg
2 slices whole wheat bread ( soak in water then squeeze dry)
2 tbsp grated cheese or Parmesan cheese
Sea salt & pepper to taste
1/4 cup minced parsley
all purpose flour for dusting
1 cup grape seed or peanut oil for frying at high temps.
Method:
Place the eggplant cubes in boiling water and cook on high simmer for 15-20 mins or until tender.
Drain and chop very finely.
Mix with the eggs, crumbled bread, cheese, salt, parsley, nutmeg, and salt and pepper, until well blended.
Shape the mix into patties, cutlets or cylinders (croquettes).
Dredge in flour, shaking off excess.
Heat oil to smoking hot, and carefully, in small batches, fry until they are browned.
Remove and drain on a wire rack.
Serve with chutneys, ketchup, relishes.
Italian style EGGplant Casserole serves 4
1 large Italian eggplant peeled and cubed and salted, then cook in boiling simmering water for 15-20 mins until tender.
Then drain well.
2tbsp olive oil
1 cup diced onion
2 cloves garlic smashed and minced
1 cup chopped bell pepper
1/2 cup white wine or apple juice
1/2 cup canned chopped tomatoes in their juice
1/2 cup vegetable stock or water
2tsp dried basil or fresh
1/4 cup minced parsley
1 tsp dried oregano
2 slices whole wheat bread
2 eggs lightly beaten
1 cup shredded mozzarella or other melting cheese
preheat oven 325F middle shelf
heat the oil in a heavy bottomed saucepan and saute the onion , and celery for 4 mins , add the peppers and eggplant and cook for 3 mins.
Add the wine, cook for 3 mins then add the tomatoes, vegetable stock, dried and fresh herbs, salt & pepper.
Bring to boil and simmer until all are tender.
Soak the bread in water and then squeeze dry and crumble into the beaten eggs.
Remove the eggplant mixture from heat and carefully fold in the bread and egg mix.
Pour this into a greased casserole dish.
Bake covered 30 mins.
Remove cover and top with cheese, bake a further 15 mins uncovered.
Remove from oven wait 10 mins for contents to settle and serve
SPICY Kashmir EGGplant casserole
Serves 4 with steamed brown rice
1tbsp oil
1/4 cup mustard seeds
1 tsp dried lentils
1 cup minced onion
3 cloves garlic smashed and minced
2 cups peeled and finely chopped eggplant
3tsp grated ginger root
2tsp Kashmir (bright red) or other chili powder or mild smoked paprika
2tbps minced cilantro
1/4 cup lemon juice
1 cup chopped canned tomato and juice
1 cup plain live yogurt
Heat the oil in a heavy bottomed pan, over gently heat, add the mustard seeds and let them cook and start to pop.
Add the washed lentils, onion, eggplant ginger, garlic, chili powder and sprinkle with salt, cook for 2 mins on gentle heat..do not boil as the garlic will burn.
Add the cilantro and tomato and cover.
Simmer for 30 mins.
Then remove from heat and still covered allow it to come to room temp.
Stir in the yogurt and serve
Creamy Baked EGGplant serves 6
Preheat oven 350F
2 cups sliced onions
1 large eggplant sliced into 1/4 inch slices
6 tomatoes sliced
1/2 cup olive oil
salt and pepper to taste
1 tsp smoked paprika
1/2 cup white wine or apple juice
1/2 tsp dried marjoram
1tsp dried thyme
2 tsp dried basil
1/4 cup grated Parmesan cheese
1/2 cup heavy cream
Method
In a well oiled casserole or baking dish place alternate layers of onions, eggplant and tomatoes, until all are used.
Combine oil, wine, herbs, spies and seasonings and pour over the vegetables..it should come about 3/4 way up of the vegetables.
Cover and bake on a lined cookie sheet for 40 mins.
Increase the heat to 400f
Combine the cream and cheese.
Gently remove the casserole, uncover and pour over the cream and cheese mix.
Return to oven and bake until browned..approx 10-15 mins
Remove from oven and allow contents to settle for 10 mins before serving
French Style EGGplant serves 4
2tbsp olive oil
1 1/2 cups diced eggplant
3 cloves garlic smashed and minced
1 bell pepper chopped
4 tomatoes washed and diced
1 medium onion chopped
2 zucchini sliced (optional)
sea salt and pepper to taste
1/2 cup red wine
1/4 cup chopped black olives
2 tsp basil
1/4 cup minced parsley
4 slices French bread toasted and rubbed with garlic clove
Heat the oil in a heavy skillet and saute the eggplant until browned and tender..(saute over medium heat), add the onions & garlic and cook for 3 mins then the bell pepper, tomatoes, olives, zucchini, wine, and dried herbs.
Bring to boil and simmer for 5 mins.
Add parsley and salt & pepper to taste
Serve over the hot toasted bread
This is a good supper dish and may be topped with poached or scrambled eggs/and or grated cheese.
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