Why should eggplant be a regular on your table? It’s one of the best allies in the fight against excess weight. Eggplant is nutritious yet low in calories, and the micronutrients in its flesh help detoxify the body and prevent cholesterol absorption.
The most important thing to remember when cooking with eggplant is that it can be bitter. To avoid this, simply soak the sliced eggplant in salted water for 30 minutes, then rinse it thoroughly. AdmiGram.com has selected five of the most interesting, simple, and flavorful eggplant recipes that you absolutely have to try.
What to make with eggplant: 5 easy and delicious dishes
Seoul-style fried disanxian
Ingredients:
- Bell peppers — 1 lb (500 g)
- Eggplants — 1 lb (500 g)
- Potatoes — 1 lb (500 g)
- Sesame oil — ½ cup (100 ml)
- Soy sauce — 5 tbsp
- Garlic — 4 cloves
- Sugar — 2 tbsp
How to cook:
Disanxian, or “The Fried Trio,” is an incredibly flavorful dish from Asian cuisine, often a centerpiece at gatherings. Cut all the vegetables into chunks, strips, or cubes. Don’t forget to sprinkle the eggplant with salt and let it sit for 30 minutes to draw out the bitter juices. Afterward, rinse thoroughly and pat dry along with the potatoes and bell peppers using paper towels or an air dryer.
In a bowl, mix sesame oil, sugar, and soy sauce. Using a deep fryer, fry the vegetables in this mixture one at a time:
Bell peppers: 1–2 minutes
Eggplants: 5 minutes
Potatoes: 5 minutes
Finally, quickly fry the chopped garlic for 2–3 seconds until golden. Combine all the fried vegetables, mix well, and serve hot.
Munich-style battered eggplant
Ingredients:
- Eggplants — 2
- Leek — 1
- Grated cheese — ½ cup (100 g)
- Bread crumbs — ½ cup (100 g)
- Garlic — 3 cloves
- Salt and spices — to taste
How to cook:
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into several thin strips. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Season with salt and pepper, then drizzle with a bit of oil.
Roast the eggplant slices in the preheated oven for about 20 minutes until they start to brown slightly. Meanwhile, prepare the batter: finely chop the leek and garlic, then mix them with the grated cheese and bread crumbs.
Spread this mixture over the roasted eggplant slices and return them to the oven for another 3–5 minutes until the topping turns golden brown. Serve warm, garnished with fresh herbs or a sprinkle of your favorite spices if desired.
Tijuana-style chicken & eggplant tortillas
Ingredients:
- Tortillas — 6
- Eggplants — 1 lb (500 g)
- Ground chicken — 1 lb (500 g)
- Leek — 1
- Fresh parsley — to taste
- Salt and spices — to taste
How to cook:
Love burritos? These Tijuana-style tortillas are 100 times tastier! Heat some vegetable oil in a skillet and sauté the finely chopped leek. After a few minutes, add the ground chicken, followed by the diced eggplant. Stir well, season with salt, and let it simmer under a lid for about 15 minutes.
Once the filling is ready, remove it from the heat, transfer to a separate bowl, and season with freshly ground black pepper and chopped parsley. While the filling cools slightly, microwave the tortillas for 20 seconds to soften them.
Fill the tortillas with the chicken and eggplant mixture, roll them up, and place them back in the microwave on grill mode to make them crispy and delicious. These tortillas pair perfectly with a glass of tomato juice.
Mumbai-style pickled eggplant
Ingredients:
- Eggplants — 2
- Fresh dill — 5 tbsp
- Garlic — 4 cloves
- Olive oil — 5 tbsp
- Apple cider vinegar — 5 tbsp
For the brine:
- Water — 2 quarts (2 liters)
- Non-iodized salt — 3 tbsp
How to cook:
Lightly pickled eggplant is the perfect, simple appetizer for any main course, especially meat! Slice the eggplants into ½-inch (1.5 cm) thick rounds, then quarter each slice. Place the pieces into boiling brine (water + salt), making sure there’s enough liquid to cover all the vegetables well. Boil for no more than 5 minutes.
Drain the boiled eggplant in a colander and let it cool. Meanwhile, finely chop the garlic and fresh dill. Mix them with the eggplant, add the apple cider vinegar, and season with freshly ground black pepper. Pour in the olive oil and stir again. Transfer everything to a glass jar, leaving it uncovered, and refrigerate for 36–48 hours. Serve the eggplant either with the brine or rinsed, depending on your preference.
Fortaleza-style candied eggplant
Ingredients:
- Eggplants — 2 lbs (1 kg)
- Citrus peels — 1 cup (200 g)
- Sugar — 2 lbs (1 kg)
- Water — 2 quarts (2 liters)
- Cloves — 2 tbsp
- Star anise — 2 tbsp
- Ground cinnamon — 1 tbsp
How to cook:
Did you know you can make delicious sweets from eggplants? Peel the eggplants and cut them into strips or cubes. Soak them in a baking soda solution (1 tsp of baking soda per quart/liter of water) for 1 hour. Then rinse thoroughly and boil the eggplant pieces in water for 5–6 minutes. Let them cool slightly.
While the eggplant cools, prepare the syrup. Bring the water to a boil, then add the sugar, spices, and citrus peels. Simmer over low heat for 30 minutes. Add the eggplant pieces to the syrup and cook for another 40 minutes.
Remove the candied eggplant from the syrup and place them on parchment paper to dry for 24 hours until completely dehydrated. Store the candied eggplant in an airtight jar in the refrigerator.
Serve as a standalone dessert instead of candy with tea, or as a sweet addition to any yeast-based pastry.
