Eggplant season is finally back! Rich in fiber and antioxidants, this purple-colored “fruit” is the star of summer vegetables. The name “eggplant”, which is commonly used in North America and in Australia, was originally applied to white cultivars, that look very much like hen’s eggs.
The term “aubergine” is more common in Britain. Contrary to what you might think, moussakas and ratatouilles are not the only possible ways to savor it. Here are 10 simple and delicious eggplant recipes; something to satisfy all tastes!
In this version of the Italian classic «Melanzane alla Parmigiana» eggplants are baked rather than deep fried (as in the original recipe) for less mess, less fat, and more health.
For a simple, delicious appetizer with Asian flavours, try our this eggplant recipe. The mixture of Asian sauces, miso paste and sesame seeds gives it an exquisite taste!
Let’s make a short stopover in the Middle East where the Persians once called this vegetable “Al-badindgian” (which explains the orgin of the British term “aubergine”). Let’s take the time to appreciate a “Baba Ghannouge”, which is an eggplant puree to which other ingredients are added. It can be served cold or at room temperature… Ideal for a summer day, right?
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