Aubergine aka the eggplant
alexandravictoria88
Posts: 138 Member
in Recipes
I love aubergines .. does anyone have an easy yet healthy recipe I can do with aubergines??
Thank you
Thank you
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Replies
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This is a family favourite: https://www.olivemagazine.com/recipes/vegan/aubergine-bhaji/1
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Thank you looks amazing .. but need to find an alternative to tamarind lol1
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Aubergines when fried absorb a ton of oil. These are a few favourite recipes that are not fried.
This Chinese eggplant salad is a stunning violet colour if you use Chinese aubergines. If you use western aubergines, they remain a dark purple colur. I use the steam method. This recipe says steam for 5 minutes but I steam for 10 minutes tender enough to pierce with a chopstick.
https://www.youtube.com/watch?v=u0D2g5bwuSs
This is a similar Vietnamese recipe where the eggplants are grilled.
https://delightfulplate.com/vietnamese-grilled-eggplant-scallion-oil/
And a Thai version of roast aubergine salad.
https://www.thelondoneconomic.com/food-drink/make-aubergine-salad-soft-boiled-egg-roasted-rice-powder-43935/
Google middle eastern aubergine recipes too. Some, like Imam Biyaldi absorb an equal weight in oil but there are grilled recipes too, such as this one.
https://www.bigoven.com/recipe/eggplant-salad-patlican-salatasi/1983971 -
Baba Ghanoush. This recipe is similar to how I make mine: https://www.mynaturalfamily.com/baba-ganoush-paleo/#tasty-recipes-69374-jump-target. Love the smoky flavor, and for me, it's the perfect snack with some homemade chickpea crackers.2
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I also make eggplant "meatballs". I do everything as if I were making a traditional Italian-style meatballs, but instead of ground-up meat, I use water-sauteed eggplant, chopped really small. They can be baked and then thrown into some marinara sauce. I made these for a friend who swore she hated eggplant, and she was an instant convert1
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This one was a hit even with the pickiest of eaters: https://www.thetwobiteclub.com/2016/05/sheet-pan-eggplant-parmesan.html?m=11
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Thank you so much lovely people!2
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And on days you are craving Lasagne but without wanting all the pasta, You can thinly slice up aubergine and make Lasagne the regular way by layering the aubergine slices.
Just Google 'aubergine lasagne without pasta' and find one that you think is convenient and ingredient friendly.1 -
I like to put pizza-type toppings on slices of eggplant (maybe 1/2" or more thick?) and bake until the toppings are hot and the eggplant softens.2
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Very versatile ingredient:
https://www.eatingwell.com/search/?q=eggplant1 -
Cut into rounds, grill, top with brushetta topping, and some fresh mozzarella... ready to go!0
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This is so good. I leave out the egg and breadcrumbs.
https://www.delish.com/cooking/recipe-ideas/recipes/a55046/stuffed-eggplant-parm-recipe/0 -
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Have you had Joe Wicks' aubergine parmigiana? Yummy!0
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Stuffed tomatoes with eggplant, mushroom, tomato paste, mozzarella and parmesan. Incredibly delicious! I'm not a big fan of eggplant but I had this at an Italian restaurant. They used a fire brick oven and while I couldn't replicate that part, it still turned out great at home. I sauteed the diced eggplant and mushrooms first with onion, some seasonings, and tomato paste until the eggplant was soft. Just take out most of the tomato insides and fill with the veg mixture and cheese. I chopped everything by eye first before measuring so that's why some ingredients may have odd numbers.
4 medium , Tomato
3.62 oz, Baby Bella Mushroom
0.50 cup, chopped, Onion
1.50 cup, cubes, Eggplant
2.38 oz, Fresh Mozzarella
2 oz, Parmesan
2 tablespoons tomato paste (I think... I forgot to write this ingredient down, but put enough to coat everything or to taste)0 -
Lighter med veg lasagne
1 aubergine
1 red bell pepper
1 courgette
1 egg
Garlic
1 tbsp cornflour
Basil
200g canned tomato frito (I sub passata)
35g parmesan
185g canned green lentils (I use a while 400g can)
80g natural yoghurt
1 veg stock cube
Olive oil
1 tbsp tomato paste
Using a peeler, shred courgette into fine ribbons. Finely dice the core. Pre-heat oven to 220c/200 fan.
Boil half a kettle of water. Finely dice aubergine and pepper.
Chop garlic and basil if using fresh.
Heat a non-stick pan with a drizzle olive oil and fry diced veg with a pinch of salt. When caramelised add garlic and continue to fry for 1 minute.
Dissolve veg stock cube in 100ml boiled water. Add 1 tbsp tomato paste and the basil, and 1 tsp sugar (optional but don't skip, it's negligible per person but really enhances the flavour). Drain and rinse lentils. Add it all to the pan with the frito/passata and allow to bubble for around 5 mins until a thick pasta sauce type consistency.
Mix cornflour with 1 tbsp cold water in another bowl. Beat in the egg, yoghurt and half the cheese, and salt and pepper.
Layer the filling with courgette ribbons in a lasagne dish. Pour over the white sauce mix, and top with rest of cheese. Oven cook for 15-20 minutes until bubbling and browned.
It's nice served with rocket/arugula salad.
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