5 Different Ways To Cook With Eggplant

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Eggplants are one of the few vegetables that aren’t good for eating raw or boiled, so they’re easy to overlook. But the eggplant is actually extremely versatile. Here are 5 ways to cook with eggplant, and you’d be surprised at all of the eggplant meals you can cook up.

Eggplant

Simple Baked Eggplant

Eggplant is always better when baked, and you can create a healthy meal with endless variations just by throwing it in the oven. For a no-fuss take using tomato and pesto, simply:

Preheat oven to 425F.
Pour a jar of tomato puree or pasta sauce into a baking dish.
Cut 2 large eggplants in half lengthwise, then score the white side with a criss-cross pattern.
Place the eggplants in the dish and top them with a drizzle of olive oil and a few cloves of chopped garlic.
Bake until soft —about an hour— and serve hot with a scoop of pesto on top.

Eggplant

Eggplant Salad

You can always add eggplants to salads. Simply cut your eggplant into one-inch slices, brush with olive oil, and arrange on a grill in a single layer. Grill until soft and then remove and leave to cool.

Add the grilled eggplant to any salad of your choice. Chickpeas, onion, avocado, mixed leaf lettuce and fresh herbs are good options.

Eggplant Salad

 

Stuffed Eggplant

Roasted eggplants make perfect vessels for all types of stuffing. First, cut them in half lengthways. Scoop out the inside of the eggplants to create a shell. Drizzle the shells with oil, cover in foil and bake in the oven for 20 minutes at 400°F.

For an Italian-style stuffing, heat oil in a pan and add one diced onion. Cook until soft before adding in the eggplant flesh that you scooped from the shells. When this is cooked through, add four cloves of minced garlic and four chopped tomatoes, and cook for another 3-4 minutes. Finally, stir in a handful of fresh basil leaves and grated mozzarella to taste.

Fill the shells with the stuffing mix and then sprinkle with breadcrumbs and a drizzle of olive oil, before baking for 15-20 more minutes in the oven. Makes four eggplant halves.

Stuffed Eggplant

Eggplant Dip

Also known as Baba Ganoush, it has many uses.

To make it, you’ll want to char-grill the eggplants until the skin is black and the flesh inside is soft. You can do this by placing them in a grill, 4-5 inches from the flame.

When done, peel the eggplants and discard the skin, placing the flesh into a bowl. Mash the flesh with a fork until it turns into a chunky puree.

Add a quarter of a cup of tahini, 3-4 cloves of minced garlic, 3 tablespoons of lemon juice, a tablespoon of olive oil and a pinch of cumin and mix. Season with salt and pepper to taste.

Babganoush

Easy Eggplant Pasta Sauce

For this simple sauce, dice up an eggplant and sauté it in a pan with some olive oil, onion and garlic. Add in some diced tomatoes, a generous sprinkling of herbs, and you’ve got a fast and filling meal.

Eggplant Pasta Sauce