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