Making the most of your garden-fresh eggplant

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Eggplant often gets a bad rap as a bitter and heavy vegetable based on the few preparations most Americans are familiar with. Either baked in a casserole to a slimy pulp or twice-fried, what can be a delicate and delightful summer flavor is often buried under grease or disguised by another ingredient.

As it is one of the easiest and most nutritious summer varieties to grow in the home garden, you might have considered growing eggplant but held back because you just weren’t sure what to do with it.

To help you over that hurdle, here are 5 simple recipes to test your palette and open up a new world of summery eggplant flavors.

7 things you should know about eggplant and [5 ingredients 10 minutes] Babaganoush From The Stone Soup

Baked Stuffed Eggplant From Eating Well “These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.”

Grilled Eggplant Salsa From Eating Well “In this eggplant salsa recipe, eggplants, shallots and garlic are grilled, then mashed together and seasoned with minced chile and fish sauce.”

Roasted Eggplant With Herbs From Cooking Light “This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won’t be bitter.”

Steamed Aubergine (Eggplant) From Jamie Oliver “This is a great way to cook aubergines, and probably one that not a lot of people would think of doing. To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they’re lighter to eat – which means you can eat a lot more!”

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