Aubergines or eggplants are a funny vegetable. Either you love them or you do not. I was in the second camp for quite some time, but then one dish really turned my mind. Let me share it with you, and add a couple of other recipes that have become my favorite ones.
Aubergine spread
This is the dish that really made a difference for me. From the moment I tasted it, I joined the aubergines fan club. The spread is refreshing, full of flavor with a wonderful texture. As an added bonus, it is super easy to prepare and it really does not take much time.
You will need:
- 1 large aubergine, approx 500g
- 30 mL lemon juice
- 30 ml (1 spoonful) of sesame paste (tahini)
- 1 clove of garlic
- Spices to taste (salt, black pepper, chilli powder,…)
Pierce the aubergine on all sides with a fork and grill at high heat (e.g. 250°C in an oven) for 15 minutes. Turn the aubergine a few times, until it becomes tender. Cool under running water and peel off the skin and remove the stem. Blend in a blender to a puree. Add lemon juice, sesame paste, garlic and spices to taste and blend some more. Finished – you can use it directly or store it in a fridge for a couple of days.
Grilled aubergines
I never liked grilled aubergines. Then I had an epiphany and everything changed. There is only one secret to grilling aubergines. You have to slice them really thin. Thin means about 2-3 mm thick, so when they are grilled they practically turn to crisp. Naturally you have to peel them first and they have to be well seasoned, but the trick is really in the thickness. Olive oil, salt, black pepper and oregano are the staple spices, so try this next time you grill!
Pan Fried aubergines.
This is a golden standard, literately and figuratively! Everything you fried tastes great. And this is true also for aubergines. The process is relatively simple. Wash and cut the aubergines in slices, around 1 cm thick, no need to peel them. Salt them on one side and let them stand for at least 20 minutes. With a paper towel remove all the water drops that accumulated on the surface. This will take the edge off the bitterness and soften the taste. Now apply salt again and season them with marjoram. The tastes combine perfectly! Next dip the slices in flour (both sides), beaten eggs (both sides) and breadcrumbs (both sides). When dipping in breadcrumbs, pressed the slice in firmly to fix the crumbs solidly. Finally heat up the oil and fry the aubergines until golden brown on both sides. The aubergines do not need to float in the oil, but the oil should reach to about half of the thickness of the slices, to ensure the slices are evenly fried. The best part with fried aubergines is that you can eat them hot or cold – whatever you prefer!
Just when I was thinking what to cook for today 🙂 Looks delicious!
I tried the spread it was actually better than I expected