EGGPLANT RECIPES

AUBERGINE

Eggplant recipes are deliciously simple. But I love them really because any food that tastes good, is healthy and is easy to prepare, is surely a winner!

Aubergine is the name of the fruit born on the eggplant bush. It's chief virtue, other than the fact that it tastes so good, is its proven cholesterol-lowering properties.

FRIED EGGPLANT: INGREDIENTS

This is the altogether the most delicious way to eat brinjals, as the Indians call them. Eggplant originated in the subcontinent apparently. Eaten as a side dish for a healthy salad, you need not feel guilty about the relatively high fat content of fried aubergine.

One large or two small aubergines.
One egg, lightly beaten; add a little water.
All purpose flour in a soup dish.
Olive oil.

PREPARATION

Cut the eggplant into slices about 7-10 mm thick. No need to peel. Salt and wipe clean after about 10 mins if you are feeling strong! I don�t bother.
Dab the aubergine slices (both sides) into the flour.
Drop into the beaten egg-water mixture.
Heat a little olive oil in a heavy pan. Cheat with a little butter, too, if your cholesterol is normal.
Drop the floured and egged brinjal slices into the hot oil. Turn the temperature down. Dribble a little olive oil onto the unturned side. Turn when brown.

Eat with a large salad. Make sure there is tomato in the salad.

Tauge, or bean sprouts, add an extra dimension of health and taste to every salad.

RATATOUILLE

This is the simplest of the healthy recipes. The ingredients are:

1 Onion, 1 clove garlic, chopped
1 Eggplant, sliced with skins
Zuccini, depending on size 1 or 2.
1 Paprika, sweet pepper, sliced.
1 can tomatoes, or three chopped tomatoes

Lightly fry the onion in a heavy saucepan in a little olive oil. Throw in the rest of the ingredients, and salt and pepper to taste. Cover and simmer for 45 mins on low heat. Delicious with brown rice (throw in a handful of lentils). Sprinkle with grated cheddar cheese.

BAKED AUBERGINE

INGREDIENTS

2 eggplant
1 lemon, squeezed
2 TBSP flour, mixed with ground pepper
3 TBSP olive oil
2 onions, chopped
2 cloves garlic
75 g grated mature cheddar
250 ml tomatojuice (or 3 toms liquidised)

PREPARATION

Slice the eggplant thickly (with skins), dab into the lemon juice, and then the flour.
Fry in hot olive oil until golden brown. Careful, they burn easily!
Separately, lightly fry the onions and garlic.
Layer the eggplant, onions and cheese into an oven dish.
Pour the tomato juice over the dish and bake in a hot oven for 20 mins.
Eggplant recipes are delicious and known for the cholesterol-lowering properties. Enjoy!

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