Three Delicious Eggplant Recipes for Your Autumn’s Menu |
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Autumn is the season of eggplant a tasty and healthy vegetable. Dishes prepared from eggplants are very saturating and also light.
Eggplant is an ingredient you can use in preparing low calorie dishes that will reduce cholesterol in your body.
Eggplant can be prepared in various way, as the main dish or as a side dish. It will give your family an experience of natural pleasure and a taste of refreshing vegetables.
Eggplant Bolognese
Ingredients:
- 2 tablespoons of olive oil
- 1 small onion
- 1 celery
- 2 carrots
- Salt
- Freshly grounded black pepper
- 3 cloves of garlic
- 1 medium eggplant
- 3-4 tomatoes
- 2 tablespoons of tomato souse
- 1 tablespoon of dried basil
- ¼ teaspoon of red pepper
Preparation:
Put onion, celery and carrots cut into pieces on a heated oil.
Add salt and cook it by mixing it occasionally until the vegetables soften (6 to 8 minutes).
Then add eggplant and continue cooking until it softens.
Add fresh tomato and tomato souse. Cook for another 20 minutes, and in the end add garlic (you can grate it), basil, pepper and other spices you prefer.
Serve as a souse for pasta or use it for preparing lasagna.
Eggplant Salad
Ingredients:
- 2 big eggplants
- 1 smaller onion
- 2 middle sized tomatoes
- 1 stone leek
- 1 clove of garlic (cut or grated)
- ¼ cup of olive oil
- ¼ cup of fresh lemon juice
- 6 basil leaves (finely cut)
- 6 mint leaves (finely cut)
- 1 tablespoon of fresh parsley (finely cut)
- Salt, vinegar, pepper
Preparation:
Grill the whole eggplants for about 30 minutes, turning them every 5 minutes until they become evenly baked.
When baked, leave them to cool, then remove the soft inside of an eggplant and cut it into pieces.
Mix all the ingredients except tomatoes, add eggplant that is cut into pieces and mix until all the ingredients combine.
Finally add tomatoes cut into pieces and once again gently mix.
Eggplant and Tahini Dip
You can prepare an excellent eggplant dip - sauce for chips, crackers and pita bread.
Ingredients:
- 2 large eggplants
- 1 tablespoon (20 ml) of olive oil
- ½ cup (125 ml) of tahini
- Juice from two large lemons
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 clove of garlic, grated
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of chili pepper
Preparation:
Cut the eggplants in half, oil them with olive oil and bake in a heated oven at 200 °C until they become crusty.
Remove the eggplant pulp with a spoon into a separate pot. Add tahini, lemon juice, salt, pepper, garlic and parsley. Add little water if the mixture is too thick.
Put the dip in a serving bowl, pour a little bit of olive oil in the middle and decorate with chili pepper. Serve immediately.
Bon appetite!
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