3 healthy, original and light eggplant's recipes

The Eggplant should not miss in our food, since in addition to offering great versatility in the kitchen, it provides many health benefits and allows us to feed ourselves in light and nutritious manner.
Discover in this article 3 original recipes to surprise the family with its delicate flavour.

The first step

Eggplant requires always a previous step essential so that we can remove the bitterness and excess water.
So we will have to cut the eggplants into slices or lengthwise, depending on the recipe, and sprinkle with a little salt marina and evenly on both sides.
Then, we leave them on a sieve for a minimum of thirty minutes so they are releasing water in the form of small droplets. This past time we washed them well with water, dry them and are ready to be cooked.

Eggplant breaded in oats

The eggplant in the oven takes a very tender texture that combines very well with this healthy batter from oatmeal that you propose, and that contrast with its crunchy texture.

Recipe for two people:

• 2 medium eggplants.
• 100 grams of oat flakes.
• Spices to taste.
• Extra virgin olive oil.

Elaboration:

• Once we have the Eggplant desamargadas, cut lengthwise, pass them by beaten egg and oatmeal without grinding. We can also add some spices such as oregano, basil, garlic powder or paprika.
• Then we will put them on a baking tray greased with olive oil and also will add them a little olive oil on top.
• We hornearemos them at 180 degrees for half an hour approximately, or until the Eggplant is soft and crunchy batter.

We can eat these breaded Eggplant alone, as a side dish or with tomato sauce and cheese.

Eggplant Pate

This pate or cold cream of Arab tradition is ideal to have at hand a light and delicious to accompany with raw vegetables or chips cuisine.

Ingredients:

• 3 large eggplants.
• Juice of half a lemon.
• 2 cloves of garlic.
• 2 Tablespoons (35 grams) of Sesame or tahini paste.
• Sea salt.
• Pepper and cumin powder.
• Extra virgin olive oil.

Elaboration:

• We hornearemos eggplants previously desamargadas at 180 degrees for thirty minutes and let them cool to manipulate them without burning.
• When they are cold, we'll remove them skin and put all the pulp in a bowl, in which we will add the lemon juice, garlic cloves, the tahini, pepper, salt marine, ground cumin and olive oil.
• It batiremos everything until the homogeneous texture that we need.
• Let it cool in the fridge and decorate it with a little pepper or red pepper and a splash of olive oil.

Eggplant preserved

The best of this recipe is that it allows us to always have a snack or a very appetizing snacks filling, since it is conserved for several weeks in the refrigerator.

Ingredients for a jar of preserves:

• 2 large eggplants.
• Sea salt.
• Apple Cider vinegar.
• Fresh garlic.
• Spices to taste.
• Extra virgin olive oil.

Elaboration:

• Cut the Eggplant slices and desamargaremos them as we have described.
• We will prepare the oil we use to marinate eggplant. We add fine chopped fresh garlic, sea salt and spices to our liking. Set aside.
• We will put a pan with one part vinegar three parts of water to a boil. When it is already boiling, we will be putting the Eggplant slices with the help of a fork but without releasing them, since they must only be seconds in water, just until we see that they will soften and become more transparent.
• When the piece is ready, we put it in the pot of canned and add a little oil we have prepared previously. We will then continue with another piece and we will be adding pieces of Eggplant and small amounts of oil to the pot so that it can permeate everything.
• When we have the full boat, leave it to cool and will keep it in the fridge. We can go using that Eggplant appetizers, snacks, fittings, stews, pastas, etc.

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