Find out how to exploit the versatility of this ingredient in the kitchen
Eggplant is an incredibly versatile ingredient in the kitchen, capable of adapting to a wide variety of dishes and cooking styles. Its unique consistency and delicate flavor allow it to be used in simple or more elaborate preparations. So, check out 5 special recipes to make your meals tastier!
Eggplant parmigiana
Ingredients
- 2 aubergines
- 400 g of sliced mozzarella
- 300ml of tomato sauce
- 1 beaten egg
- Breadcrumbs and wheat flour for breading
- Frying oil
- Salt to taste
Preparation method
In a container, cut the aubergines into slices, lengthwise, and season them with salt. In a pan, heat the oil over medium heat. Dip the aubergine slices in the wheat flour, egg and then breadcrumbs. Fry all the aubergine slices in oil until golden brown, drain on absorbent paper and set aside. Arrange the aubergine slices on a baking tray and cover them with the tomato sauce and cheese. Place in preheated medium oven to melt. Serve then.
Bruschetta with aubergines
Ingredients
- 1 aubergine
- 100 g of Mozzarella cut into slices
- 1 tomato cut into cubes
- 2 cloves garlic, juiced
- Salt, olive oil, coriander, ground black pepper and oregano to taste
Preparation method
In a container, cut the aubergines into thick slices and season them with salt and black pepper. Arrange the slices in a mold and place in a preheated oven at 200°C for 20 minutes. Place the tomato in a container and add the garlic, coriander and oregano. Add a drizzle of olive oil, mix well and set aside. Remove the aubergines from the oven and place the chopped tomato on top. Cover with slices of mozzarella and sprinkle with oregano. Return to the oven until the cheese melts. Serve then.
Stuffed aubergines
Ingredients
- 1 aubergine
- 1 onion chopped
- 2 cloves garlic, minced
- 2 tomatoes deseeded and cut into cubes
- 2 tablespoons of olive oil
- Salt, ground black pepper and basil taste
- 100 g of grated mozzarella
Preparation method
Wash the aubergines under running water and cut them in half lengthwise. Remove the pulp, chop it and set aside (keep both halves). Add the olive oil to a skillet and heat over medium heat until heated through. Add the garlic and onion and sauté for 3 minutes. Add the aubergine pulp and mix. Cook for 5 minutes. Add the tomato and basil and cook for another 3 minutes. Season with salt and black pepper. Then stuff both parts of the aubergines. Cover the aubergines with the cheese, place them in a mold and bake in a preheated oven at 180°C for about 10 minutes. Remove from the oven and serve immediately.
Eggplant lasagna
Ingredients
- 3 aubergines, cut into thin slices lengthwise
- 400 g of minced meat
- 1 onion chopped
- 2 cloves garlic, minced
- 500 ml of tomato sauce
- 200 g of grated mozzarella
- Salt, ground black pepper and oregano to taste
- Grilling oil
Preparation method
Grill the aubergine slices in a pan with a drizzle of olive oil, over low heat, until golden on both sides. Season with salt and black pepper. Book. In the same pan, sauté the onion and garlic until golden. Add the minced meat and brown it until it loses its reddish color. Season with salt, black pepper and oregano. Add the tomato sauce and cook for about 10 minutes.
In a baking dish, start with a layer of tomato sauce on the bottom. Arrange a layer of aubergines, cover with the sauce and sprinkle with mozzarella. Repeat the layers until the ingredients are used up, ending with a layer of aubergines. Place in a preheated oven at 180°C for 20-25 minutes. Serve then.
Eggplant curry
Ingredients
- 2 aubergines cut into cubes
- 1 onion chopped
- 2 cloves garlic, minced
- 1 piece of ginger grated
- 2 tablespoons of olive oil
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 chopped tomato
- 400ml coconut milk
- Salt and ground black pepper to taste
- Cilantro to taste for garnish
Preparation method
In a pan, heat the olive oil over low heat and add the aubergine cubes. Fry until golden brown. Remove and reserve. In the same pan, add a little more olive oil, if necessary. Fry the onion until soft. Add the garlic and ginger and saute for another 1 minute. Add the curry, cumin and turmeric, mixing well to release the aromas of the seasoning. Add the tomato and sauté until it begins to break down.
Then add the coconut milk and mix well. Return the aubergines to the pan, season with salt and black pepper and cook for a further 10-15 minutes, until the aubergines are soft and absorb the flavors well. Top with coriander and serve hot.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
