Eggplants are hot!

It is time to add eggplant to your menu.

Eggplants, also known as aubergines, are hot on leading menus. Nopi, in Soho, serves roasted sliced aubergines with feta, coriander pesto, pomegranates and walnuts. At the Tapa Room, Peter Gordon serves it as babaganoush. In the States, Thomas Keller’s confit byaldi was made popular in the 2007 film ‘Ratatouille’.

Originally from south Europe, eggplant features in many cuisines including French – ratatouille, Greek – moussaka, Indian – baingan bharta, and Turkish – imam bayildi.

Eggplants can be fried, baked, grilled, steamed, served whole, sliced or diced. They are mild-flavoured and are typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices. Try slices of eggplant chargrilled, basted with garlic oil, topped with chopped Italian parsley; or coconut crumbed and panfried; or halved and stuffed with pork, garlic and onions and baked.

Try this delicious recipe from the recipe database - for more eggplant recipes type 'eggplant' into the search box on the home page.

Walnut stuffed eggplant rolls

Makes 8-10

olive oil
2 large eggplants, top and tailed
1 cup sundried tomato and Kalamata olive chutney
½ cup roughly chopped walnuts
chopped Italian parsley, for garnish

Slice eggplants lengthwise into strips, about ½ cm wide. Heat a large frying pan. Add olive oil and eggplant slices. Fry on both sides until soft and golden. Drain on kitchen paper.
Mix chutney and walnuts together and spread on the eggplant slices.  Roll up and serve sprinkled with parsley.

For more information about eggplants, visit the Eggplant Select a vegetable page.

Subscribe via RSS

Share this page on: