Hot and Spicy Eggplant
On cold winter evenings, it’s nice to share a hot and spicy vegetable dish around the dinner table, and this dish with the versatile eggplant fits the bill. I like to use Japanese eggplant because they are smaller than the usual eggplant you will find in your local food store. Long and slender with a purple-black hue, it has glossy skin that does not need to be peeled before cooking. The interior flesh is cream colored, spongy and nearly seedless. The flavor is mild and because of the lack of seeds. It is not as bitter like many Western varieties. As far as nutrition is concerned, the skin contains nasunin, a free radical antioxidant scavenger that protects membranes of the brain from damage. The eggplant is also a good source of dietary fiber, particularly in the skin, and contains folate, vitamin C, and potassium. Be careful and use oil sparingly because the flesh absorbs liquids quickly when cooking. That can change it from a healthy vegetable to one high in fat.
Hot and Spicy Eggplant
Serves 4 to 6
Ingredients:
4 Japanese eggplants, trimmed and cut into 2-inch size pieces
1 tablespoon sea salt
All-purpose flour for dusting
2 tablespoon extra virgin olive oil
2 tablespoons freshly chopped mint
2 tablespoons freshly chopped parsley
¼ cup pine nuts
1 Thai red chili, seeded and minced
1 lime, zest and juice of
How to make:
Place the chopped eggplant into a medium size bowl. Sprinkle over the salt and leave for 15 minutes. This will allow any moisture to be drawn out of the eggplant while seasoning it. Dry the eggplant of any moisture with paper towels. Dust with flour. Make sure to shake off any excess.
Place a large frying pan over high heat on the stove. When the pan is hot add the oil and then the eggplant pieces. Turn each piece as it cooks. Try not to let them burn, or they will taste bitter. Cook for 6 to 8 minutes.
When the eggplant is crispy and cooked, transfer to a warm bowl with the mint, parsley, pine nuts, minced chili, and lime juice. Toss to coat and serve.