Eggplant, from Appetizer to Dessert
Only recently have eggplants become part of my diet. I’ve always known of them, but it wasn’t until I became an adult that I had relatively easy access to this beautiful vegetable. I can say that I love both the taste and the consistency of eggplant. I eat it with cheeses, tomato sauce, cooked in a bit of salt, as a meat substitute, etc. Eggplant is a delicacy from breakfast to dinner, and that’s why I’m going to give a few recipes for the three main meals of the day.
Eggplants originated in Asia and they are nightshades (like tomatoes and potatoes). Merchants in the Mediterranean took charge of spreading this vegetable around the Western world, probably during the Middle Age. It is rich in omega 3 and 6 fatty acids, containing up to 80 mg per cup of this vegetable. It provides vitamins like thiamine and vitamin K, and some minerals, like potassium and magnesium. I hope you like the recipes I’m going to give you, and that this vegetable brings you much joy in your cooking.
Spring Rolls with Eggplant, Cheese and Ham
Ingredients:
- 1 eggplant
- 6 to 8 slices of ham, your choice
- 350 gr. fresh mozzarella cheese
- 1 Tbsp. balsamic vinaigrette
- 300 mL tomato sauce
- Salt and pepper to taste
Directions:
- Cut the eggplant in long, thin slices. If you have a mandolin food slicer, this would be a great opportunity to use it, that way your slices will be uniform.
- Add the slices to a sieve or colander and add salt to it, to remove any excess moisture from the slices. Let them set for approximately 1 hour, which will also help remove the bitter taste.
- Wash the eggplant to remove the excess salt and spread them over a baking sheet. Bake at 180? C for approximately 20 to 30 minutes, until soft. Cover with aluminum foil to prevent them from turning golden.
- Add the ham slices and a bit of cheese on top of the cooked eggplant. Roll them up and situate them in a baking pan and continue to bake until the eggplant is fully cooked.
- Add a bit of mozzarella cheese on top and bake once again at 200? C for approximately 10 to 15 minutes, until golden.
Eggplant Burgers
Ingredients:
- 1 eggplant
- 1 tomato
- ½ onion
- 1 egg
- ¼ c. bread crumbs
- 1/8 tsp. cumin
- 1/8 tsp. cilantro seeds
- ¼ tsp. garlic powder
- Salt and pepper to taste
- 1 c. lettuce
- 1 ½ Tbsp. mustard
- 2 Tbsp. Greek yogurt
- ½ pickle
Directions:
- Squeeze the eggplant with a fork or small knife, and place them in a pot with the tomato and onion.
- Bake at 180?C for approximately 30 to 40 minutes until the eggplant and other vegetables are soft.
- Remove the skin from the eggplant and put into a blender, along with the tomato and onion.
- Process little by little until creating a thick paste.
- Add the mixture to a colander with very thin holes and extract as much liquid as possible.
- Mix the pure with the cumin, one tablespoon of mustard, the cilantro seeds and garlic powder, bread crumbs, and season with salt and pepper to taste.
- Shape into hamburgers and cook in a bit of oil until golden on both sides.
- Add a bit of Greek yogurt, mustard, pickle slices, and lettuce to the bun. Add the burger and serve.
Chocolate Eggplant Cake
Ingredients:
- 1 eggplant
- 150 grams semi-sweet sugar-free chocolate
- 25 grams cocoa
- 2 eggs
- ¼ sugar
- ¼ tsp. salt
- ½ tsp. baking powder
- 30 grams flour plus as bit extra to sprinkle on the pan
- Oil for greasing the pan
Directions:
- Grease the pan with the oil and sprinkle a bit of flour on it. You could also place wax paper to the bottom of the pan so it’s easier to remove.
- Poke the eggplant with a small knife or fork and bake for approximately 20 to 30 minutes at 180?C until completely cooked and soft inside.
- Remove the skin from the eggplant and take out the pulp that was previously baked. Throw the skin away and set the pulp aside for later use.
- Melt the chocolate in a double boiler or in the microwave. Once liquefied, add the remaining ingredients and mix until perfectly combined.
- Add the eggplant pulp and mix until perfectly combined.
- Pour the mixture into the pan and bake at 180?C for approximately 30 minutes, or until the edges are slightly golden.
- Let the cake cool. Once cooled, remove from the pan and serve with a bit of ice cream or Greek yogurt, and fresh fruit.