Eggplants, My Favorite Veggie
July 31, 2009
I love eggplants – I adore them. Eggplants, also known as aubergines, can be an acquired taste, especially if you did not grow up eating it. They come in different sizes, but mostly are purple (there are some white ones too). One of my favorite recipes (below) is one I grew up eating regularly. My siblings hated it, but I was always excited to eat it.. must have been the fair share of butter! As an adult, I love baba ganoush (a Middle Eastern dip), moussaka (a Greek stuffed eggplant), eggplant parmesan, grilled eggplant chips, etc. If it has eggplant in it, I’m there!
(photo credit: The Marmot)
Nutritionally, eggplants are not heavy hitters, but they are valuable! They are low in calories, some fiber, no fat, and are a rich source of manganese. They are a great way to round out a meal.
Japanese Eggplant Stirfry
A very simple recipe.. you can use Japanese eggplants (which are narrow and dark purple) or Italian, or Chinese. I think most other kinds would work, just eyeball quantities to match the amount you need. They do shrink down a bit when cooked.
Eggplant, peeled & cut into bite-sized chunks
Sea salt & pepper
Butter – from grassfed, pastured cows or organic preferably
In a large saucepan, place cut-up eggplant and enough water to cover the bottom of the pan. On medium-low heat, cover with a lid and steam them for about 15 minutes. Check the water level mid-way so that they don’t burn! They should be fairly soft at this point and all of the water gone. Add a chunk of butter (or two!) to the mix. Salt & pepper to taste. Enjoy!
Thanks to Diane from The WHOLE Gang for inspiring me to post this recipe for her Friday Foodie collection!