Aubergine

Aubergine Description :

Aubergine, also known as eggplant, is a versatile, dark purple vegetable with a smooth, glossy skin and soft, spongy flesh. It has a mild, slightly bitter flavour that becomes rich and savoury when cooked. Commonly used in Mediterranean, Middle Eastern, and Asian cuisines, featured in dishes like moussaka, baba ganoush, and stir-fries. Its absorbent texture makes it ideal for grilling, roasting, and frying.

Health Benefits :

Rich in antioxidants like anthocyanins, which help fight inflammation and protect against cell damage. It’s high in fibre, promoting digestive health and supporting weight management. Providing vitamins B6 and C, which support immune function, and may help lower cholesterol levels and improve heart health.

Recipe :

Here’s a delicious Roasted Aubergine with Garlic and Herbs recipe:

Ingredients:

• 2 aubergines, cut into rounds or halves
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the slices or halves on a baking sheet.
3. In a small bowl, mix the olive oil, minced garlic, oregano, salt, and pepper.
4. Brush the aubergine with the olive oil mixture on both sides.
5. Roast in the oven for 25-30 minutes, or until golden and tender, flipping halfway through.
6. Drizzle balsamic vinegar over the roasted aubergine.
7. Garnish with fresh parsley before serving.

This roasted aubergine dish is flavourful, simple, and perfect as a side or a main for a light meal!

Recipe :

Here’s a classic Moussaka recipe, a delicious Greek dish featuring layers of aubergine, spiced meat, and a creamy béchamel sauce.

Ingredients:

For the meat sauce:

• 500g (1 lb) ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup red wine (optional)
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil

For the béchamel sauce:

• 50g (1/4 cup) butter
• 50g (1/4 cup) flour
• 500ml (2 cups) milk
• A pinch of nutmeg
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)

For the aubergine:

• 2 large aubergines, sliced into 1/2 inch rounds
• Olive oil for frying or brushing

Instructions:

1. Prepare the aubergines:
   • Preheat your oven to 375°F (190°C).
   • Heat a bit of olive oil in a large skillet over medium heat. Fry the aubergine slices in batches, about 2-3 minutes per side, until golden and tender. Alternatively, you can brush the slices with olive oil and bake them at 400°F (200°C) for 20-25 minutes until soft.
   • Set the fried aubergines aside on paper towels to drain excess oil.
2. Make the meat sauce:
   • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute.
   • Add the ground meat and cook, breaking it apart with a spoon, until browned.
   • Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavours combine.
3. Make the béchamel sauce:
   • In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes until a paste forms.
   • Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
   • Season with salt, pepper, and a pinch of nutmeg. If desired, stir in Parmesan cheese for added richness.
4. Assemble the moussaka:
   • In a greased baking dish, layer half of the fried aubergine slices at the bottom.
   • Spread half of the meat sauce over the aubergines.
   • Add another layer of aubergine slices, followed by the remaining meat sauce.
   • Pour the béchamel sauce over the top, spreading it evenly.
   • Bake in the oven for 30-40 minutes, until the top is golden and bubbly.
     • Allow the moussaka to cool for about 10 minutes before serving to help it set.
     • Garnish with fresh herbs like parsley if desired.

Enjoy your homemade moussaka, perfect for a comforting meal!