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Eggplant Recipe

Natasha Bantwal
The eggplant is a vegetable that comes from Asia, and is bitter to taste, but with hybridization and cross cultivation it is now available in varieties that taste incredible. The following recipe is a delicious Asian-inspired dish, which will be a delight for both you and your guests.
Eggplant is not only a big hit among vegetarians, but also among other people. It can be enjoyed in any form you like, either hot or cold. It can be marinated, stuffed, or roasted. You can add it to a casserole or make a really interesting stew or add it to brochettes.
A common way to enjoy it is to slice it, coat it with bread crumbs or batter and fry it in hot oil. It is quite a versatile vegetable as it goes with many spices like basil, bay leaves, chili powder, oregano, garlic, sage, thyme, marjoram, and parsley.

Some Tips to Follow

To enjoy and prepare a good recipe, it is important to have the right eggplant. While you are out shopping, here are some things to consider:
  • Check to see that the vegetable doesn't have any brown spots on the skin or stem.
  • Check to see that the green stem is free of mold.
  • The skin should be smooth and shiny. It shouldn't have bruises and blemishes.
  • Look for skin that is resilient and springy when pressure is applied.
  • Make sure the aubergine is heavy in size.
If you do not want a bitter aubergine, then opt for a smaller one, as the larger ones have more seeds than the smaller ones. But it you want to remove the bitterness, it is best to soak it in salt water for a few hours before cooking.

Aubergine in Tangy Chili Sauce

Ingredients
  • Eggplant, 1 (medium)
  • Tomatoes, freshly chopped
  • Purple shallots, chopped
  • Basil leaves, ½ handful
  • Vegetable oil, 2 tablespoons
  • Tomato puree, 1 tablespoon
  • Red chili, 1 tablespoon
  • Garlic, 1 tablespoon (minced)
  • Chili sauce, 1 tablespoon
  • Lime juice, 3 teaspoons
  • Light soy sauce, 2 teaspoons
  • Sugar, 1½ teaspoons
  • Vegetable oil, 1 teaspoon
  • Shrimp, ½ teaspoon (dried)
  • Salt, ½ teaspoon
  • Sesame oil, ¼ teaspoon
Preparation:
  • Take the eggplant and cut it into thick slices. Rub these slices with light soy sauce, sesame oil, and sugar. Let this sit and marinate as you prepare the sauce.
  • Put the purple shallots, garlic, chili, dried shrimp, and ½ teaspoon of oil in an blender and make a paste.
  • Take a frying pan, and put it on medium heat. Once it is hot, add oil. Add the paste that you made to this hot oil.
  • Let the paste cook and fry on medium heat for 5 minutes till the oil starts separating from the paste. After this, add sugar and salt, and let this cook for a minute or two.
  • To this paste, add tomato puree along with a tablespoon of water and let that cook for another 3 minutes.
  • Remove this paste from the heat and put it in a bowl. To this, add lime juice as per taste.
  • Now, take a skillet and heat it, and add a tablespoon of vegetable oil. Let the oil spread in the skillet. Add the marinated aubergine slices and let them fry for 3 minutes on one side, and then flip them over and let them cook for another 3 minutes on the other.
  • Serve the aubergine slices with chili sauce, and garnish it with basil and tomatoes.
So, if you are having guests over for dinner tonight, and you don't know what to make for them, this recipe will surely be a smashing hit!