10 New Ways to Cook Eggplant
Healthy food bloggers share their most mouthwatering eggplant recipes.
If the soft, tender flesh and glossy purple skin of eggplants don’t appeal to you, then the veggie’s rich health benefits will! Thanks to nasunin, an antioxidant in eggplant peels that helps protect brain cells, and a host of other vitamins and minerals, this wholesome veggie is an ideal brain food. And since it’s also low in calories and carbs, eggplant makes the perfect base for a variety of delicious entrees, side dishes, and snacks.
We asked healthy food bloggers for their most mouthwatering eggplant recipes, so you can start working this nutrient-dense vegetable into your diet right now!
The good news: You only need five ingredients to whip up this creamy eggplant-based soup! The bad news: It will disappear so fast you won’t have any left over for tomorrow’s lunch. A blend of eggplant and white beans creates a chunky consistency that will leave both vegetarians and meat eaters completely satisfied!
2 medium eggplants (aubergine)
2 knobs butter or olive oil
1 large onion, chopped
2 14 oz. cans white beans
2-4 tbsp. lemon juice
Preheat oven to its highest setting. Cut eggplant in half lengthwise and place on an oven-proof tray cut side down. Bake for 30-40 minutes or until eggplant is very soft. Meanwhile, melt butter in a large saucepan and cook onion, covered for about 15 minutes or until very soft and golden. Add beans and the liquid to the onions and bring to a simmer. Cook for about 10 minutes or until your eggplant is ready. Scrape the flesh from the cooked eggplant and add to the soup. Simmer for a minute or so, then puree if you like. Taste and season with salt, pepper, and lemon juice.
Makes 3-4 servings.
Recipe provided by Stonesoup