Grilled eggplant with herbs
Ingredients:
1 large eggplant
10ml olive oil
1 lemon
15 grams of chopped fresh herbs (oregano, thyme, parsley)
Salt and pepper to taste
Cut the eggplant into bite-sized slices.
Brush with olive oil and lemon juice, season with salt and pepper.
Bake on medium heat for 5 - 7 minutes on each side, or until the meat is soft and slightly charred.
Sprinkle lemon peel and fresh herbs before serving.
Eggplant and curry tomatoes
Ingredients:
1 large eggplant, diced with pomegranate seeds
1 onion, chopped
2 cloves garlic, minced
1 piece of ginger, minced
125 grams diced tomatoes
5 grams of curry powder
2.5 grams turmeric powder
1.5 grams cayenne pepper
15ml olive oil
Salt and pepper to taste
Fresh coriander for decoration
How to do:
Heat the olive oil in a large pan, add the onions and cook until soft.
Add garlic and ginger, cook for 1 minute.
Add curry, turmeric and cayenne pepper, cook for 30 seconds.
Add diced tomatoes and eggplant. Season with salt and pepper.
Cover and simmer for 20 - 25 minutes, or until the eggplant is tender.
Garnish with fresh coriander before use.
Grilled eggplant
Ingredients:
1 large eggplant
1 egg whites
70 grams of whole whey banh mi scrap
30 grams of grated Parmesan cheese
15ml olive oil
Salt and pepper to taste
How to do:
Preheat the oven to 400°F (200°C).
Peel and cut the eggplant into long, stick-shaped pieces.
Brush the egg whites in a bowl.
In another bowl, mix the breadcrumbs of banh mi, Parmesan cheese, salt and pepper.
Soak each eggplant stick in the egg whites, then coat with a layer of the misty media.
Arrange on a baking tray with greaseproof paper and olive oil.
Bake for 20 - 25 minutes or until golden brown and crispy.
