3 eggplant recipes – both for light dinners and healthy snacks

Eggplants can be grilled, pan-fried, oven-roasted, boiled or stewed, then used in spreads, snacks or simply seasoned with extra virgin olive oil and a pinch of spices.

“Eggplant is one of the vegetables domesticated by Lithuanians when they traveled and discovered the food of warm countries. Now the range of vegetables cannot be imagined without them and their popularity is increasing. For example, this year buyers bought eggplant ten times more than last year.

Freshly harvested eggplants reach store shelves throughout the year, because in countries with a warm climate, these vegetables are always available,” says Ernesta Dapkiene, director of communication and image at Maximos.

Do not taste raw eggplant

It is important to know a few rules when preparing eggplants. The main thing is that eggplants should not be eaten raw, because it contains the poisonous substance solanine, which can cause unpleasant sensations and bitterness, but in small quantities it is not dangerous and can be easily neutralized by heat treatment or pickling. from vegetables.

“Of course, once you’ve tasted raw eggplant, you don’t want to try it again – solanine makes eggplant bitter. It is easy to eliminate this bitterness: salt the cut eggplants and hold for at least 5 minutes, which allows the salt to release the bitter juices. You can also soak them in salt water.

By the way, both methods help to cook eggplants in oil so that they do not absorb oil when fried in a pan,” says Brigita Baratinskaite, production director of the food department of the Maxima trade chain.

For those with a grill, he recommends trying the eggplant charring method—grilling uncut eggplant over high heat until the skin is soft and charred. Later, the eggplant can be cut lengthwise, the flesh removed, and used in various dishes.

Baked Eggplant Spread “Baba Ganoush”

You will need:

  • rich,
  • 2 tablespoons tahini (sesame seed) paste,
  • 3 cloves of garlic, crushed
  • 2 tablespoons. spoon of lemon juice
  • olive oil,
  • salt and pepper to taste
  • for decoration – fresh greens, for example, parsley.

How to produce

Cut the eggplant lengthwise, sprinkle the meat with salt and after 5-10 minutes. rub the salt, sprinkle the eggplant with oil, season with spices.

Bake in the oven (at a temperature of 200 degrees) until soft. Then take the pulp, put it in a container with tahini paste, garlic, lemon juice and mash everything.

This hummus-like spread is delicious with carrots, zucchini, celery sticks and your favorite fresh bread.

Fried eggplant salad

You will need:

  • a teaspoon of salt, garlic powder and hot pepper spices,
  • half a teaspoon of cumin and turmeric,
  • 2 eggplants,
  • 1 tablespoon. spoon and 1 tsp. a teaspoon of olive oil,
  • a can of canned chickpeas,
  • 2 cucumbers,
  • 1 red onion,
  • 1 red pepper,
  • 1/4 cup chopped coriander
  • a third of a cup of rice vinegar,
  • 1.5 tbsp. a spoonful of honey
  • one-third cup chopped peanuts.

How to produce

Heat the oven to 200 degrees. In a small bowl, mix together the spices: salt, garlic, chili powder, cumin, and turmeric.

Wash and thinly slice the eggplants. Brush them with half the spice mixture and a tablespoon of oil. Bake for about 20 minutes or until done, then let cool.

Wash the chickpeas and dry them with a paper towel. In a medium bowl, toss them with the remaining spices and a teaspoon of olive oil.

Peel the cucumbers and cut them into cubes. Chop the onion, pepper and coriander. Place in a separate bowl. Mix rice vinegar, honey and a quarter teaspoon of salt – pour the dressing into the cucumber mixture.

Place the cucumber mixture on each plate first, then the chickpeas, and finally the fried eggplant. Garnish with chopped coriander and peanuts. Serve with your favorite bread.

Eggplant Rolls with Spanish Mojo Sauce

For Mojo Sauce you will need:

  • quarter cup unshelled almonds,
  • 1 clove of garlic,
  • about 185 g canned roasted peppers,
  • quarter teaspoon ground cumin,
  • 2 teaspoons of wine vinegar,
  • quarter cup extra virgin olive oil,
  • quarter cup of water
  • salt to taste.

For eggplant rolls you will need:

  • 2 medium eggplants,
  • coconut oil,
  • salt and pepper to taste
  • roasted almonds,
  • feta cheese,
  • for decoration – chopped coriander.

How to produce

Make the sauce: drain the peppers and puree them with the other ingredients in an electric mixer. The taste can be adjusted according to the amount of vinegar and salt.

Preheat the oven. Cut the eggplant lengthwise into thin slices. Place them on a baking sheet lined with baking paper. Brush each slice with a thin layer of coconut oil and sprinkle with salt and pepper. Cook for 5 minutes, then flip and cook for another 3 minutes (until tender).

Place the eggplant slices on the cutting board with the narrow ends away from you. Spread a spoonful of sauce on the wide ends and roll the slices towards you. Pour the remaining mojo sauce onto a serving plate and top with the eggplant rolls. Garnish with almonds, feta and cilantro.

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