Summer is the best time for those of us who have an orchard and in these months, the harvest of tomatoes, zucchini, peppers and eggplants -among other products- fills our pantry with delicious fruits. Therefore, now that It's time for eggplants, we show you these seven recipes to enjoy this ingredient when it is at its best.
Roasted, stuffed, in stews, fried, etc., the eggplants are delicious and that is why we have many recipes in which they are protagonists. With this selection of seven recipes made with eggplants, we are sure that you will enjoy them taking advantage of the fact that they are in full season and you will find them at a good price in the market.Live to the Palate Melon, the king of summer: three cold soups and five salads to get the most out of it when temperatures rise
1. Musaka or Greek moussaka
- Ingredients: 2 Eggplants, 400 g Minced meat, 1 Onion, 1 Carrot, 3 Tomatoes, Red wine half a glass, Beef broth half a glass, Dry thyme to taste, Salt and pepper to taste, Parmesan cheese to taste, Bechamel sauce to cover and optionally 1 base potato
- Elaboration: This recipe is laborious, although none of the phases that this preparation has have difficulty. We begin by cutting the eggplants in sheets and put them with a little salt on an absorbent paper so that it collects the water they release and so the eggplants will not have any bitter aftertaste. Then we fry them lightly and reserve them. On the other hand, we chop the onion and carrot in brunoise and we poach them in a pan. When they are soft, add the very chopped tomatoes and let them cook in the pan until you have a good sauce or sauce for the meat. Lightly fry the minced meat in a pan, add it to the tomato sauce and vegetables and add the thyme, wine and broth, letting it cook for about ten minutes until there is no trace of liquid. Finally, we make a béchamel sauce with 25 g of flour, 25 g of butter and half a liter of milk, stirring until it is very thick. With all these preparations, we can begin to assemble the dish and then bake it. In the usual moussaka recipe we see in Spain, we don't need anything else, but in most traditional moussaka recipes in Greece, a first layer of sliced and lightly fried potatoes is placed. This layer is the basis for the moussaka. On the potatoes a first layer of eggplants is placed, which are then covered with a layer of meat. On the meat layer we put another layer of eggplant slices and cover again with the lamb meat with the sauce, crushing a little with the back of the spoon so that it is very compact. Finally we cover with béchamel, sprinkle with grated cheese and put the source in the oven where we bake for 20 minutes at 160º and gratin 3 minutes at 220ºC.
Full recipe here
2. Eggplant, tomato and spinach curry
- Ingredients: 1 Onion, 2 Garlic clove, 50 g Fresh ginger, 1 Cayenne chili, 10 g Ground cumin, 10 g Garam masala, 10 g Ground coriander, 5 g Ground turmeric, 75 g Concentrated tomato, 50 g, Sunflower oil, 2 Eggplants 2 Tomatoes, 80g Fresh spinach, 300 ml Vegetable broth, Extra virgin olive oil, Salt
- Elaboration: We crush the onion, peeled and chopped, the garlic cloves, peeled, the fresh ginger, also peeled, the cayenne pepper, without the seeds (which is what itches), the cumin, the garam masala, in a kitchen robot cilantro, turmeric, concentrated tomato and sunflower oil. When we have a homogeneous paste and no remains or trips of any ingredient, we stop and reserve. We wash the eggplant and tomatoes. We cut the first one into dice of approximately 2 cm and the tomatoes in eight segments each. We wash the spinach and reserve. Heat a couple of tablespoons of olive oil in a large casserole and add the pasta that we have reserved. Add the eggplant dice, stir and cook 10 minutes over low heat. Water with the vegetable stock and cook gently for 30 minutes. Add the tomatoes and cook 10 more minutes. Finally we add the spinach and let it cook again a few minutes until they have been poached. Season to taste and serve immediately with fresh coriander scattered on the surface.
Full recipe here
3. Strudel potatoes and eggplants for garnish
- Ingredients: 2 potatoes, 1 eggplant, dried thyme to taste and 3 tablespoons extra virgin olive oil
- Elaboration: If you have a mandolin, you can prepare this garnish on a periquete, but even if you don't have it, you can also easily make it with a sharp knife. We start washing the potatoes and the eggplant since we are going to cut them into slices with their peel. We want potatoes very thin, so the mandolin will suit us very well. The eggplant slices can be somewhat thicker. Once cut, put the potatoes in water and eggplants sprinkle with salt and leave them on a cloth to remove liquid and a bit of its bitterness. In a baking dish lined with sulfurized paper, we place a layer of potatoes to cover the bottom. We add a few drops of oil, a pinch of salt and some thyme leaves. Cover with a layer of eggplants. We repeat the operation, four or five times until we finish all the vegetables. Bake at 200 ° C for 40 minutes. Remove from the oven, cut into four parts and stack them forming a tower. Sprinkle with more thyme and gratin for 4 minutes at 230 ° C by raising the tray to the top of the oven to brown the surface and running to the table.
Full recipe hereLive to the Palate Start the zucchini season and welcome you with seven delicious recipes
4. Eggplant dip, pumpkin seeds and pistachios with Magimix Cook Expert
- Ingredients: Eggplant (about 600-700 g), Pumpkin seeds 40 g, Natural peanut butter, 25 g, Pistachios 20 g, Natural Greek yogurt 70 g, Lemon juice 15 ml, Ground cumin to taste, Sweet paprika to taste garlic or granulated garlic to taste, 1, Ground black pepper to taste Coriander in grain 1/2 teaspoon, Extra virgin olive oil, Fresh parsley or coriander, Extra pistachios to serve, Salt to taste
- Elaboration: Wash the eggplants and cut into small cubes. Place in the stainless pot with a drizzle of extra virgin olive oil and a pinch of salt. Also add the clove of minced garlic, if we use it natural. Program EXPERT, 45 minutes / speed 2A / 100ºC. When the program ends, remove and spread on a tray to cool. Change the pot with the robot and crush the pumpkin seeds with the pistachios, the coriander seeds and a stroke of pepper, using the small bowl. Transfer crushed seeds, chilled eggplant, yogurt, peanut butter and lemon juice to the large bowl with the metal blade. Add the spices and season lightly. Crush until you have a creamy homogeneous texture. Continue crushing and gradually add olive oil in thread, to emulsify. Leave the texture to taste and try to adjust the level of special or salt. Serve with parsley or chopped fresh cilantro, extra pistachios, lemon zest and olive oil.
Full recipe here
5. San Jacobos aubergine stuffed with salmon
- Ingredients: 1 piece of loin of salmon, of the wide part, of approximately 1/2 kg, 1 eggplant, 4 slices of melting cheese for sandwiches, olive oil and breadcrumbs
- Elaboration: Our first task is to prepare the salmon fillets with which we will fill the eggplant slices. Although this task can be done to your fishmonger, I prefer to do it personally starting from a loin without skin, to cut them to my liking, and also so that they are similar in size to that of eggplants. What I do is split the loin in half and then each half into two or three finer fillets as you can see in the image. With the cuts, we can make many other recipes such as salmon meatballs or for example, a salad of buds with steamed salmon. With a mandolin, or with a sharp knife, cut the eggplant into 8 thin slices and assemble the San Jacobos on baking paper, starting with the eggplant, putting the salmon on it, covering the fish with the sandwich cheese and covering with another eggplant slice. To complete the effect of San Jacobo, we paint the eggplant with olive oil on top and put some breadcrumbs on top, pressing it so that it is well fixed. Bake at 220 ° C until the bread begins to brown and the melted cheese bubbles.
Full recipe hereLive to the Palate Let's take advantage of the plum season to prepare one of these five delicious recipes
6. Russian eggplant caviar
- Ingredients: 1 Sweet onion, 1 Medium red pepper, 3 Garlic clove 3 Large or 4 medium eggplant, 125 ml Crushed tomato, 15 ml Concentrated tomato, Vegetable broth or water, amount needed, Coriander in grain 1 tablespoon (or to taste), Fresh coriander or parsley, Fresh dill (optional), Extra virgin olive oil, Ground black pepper, Salt
- Elaboration: Wash and dry the eggplants, pepper and fresh herbs well. Chop the onion into small pieces, also chop the very fine garlic cloves and crush the coriander in grain in a mortar, leaving more whole pieces. Cut the pepper into squares and the eggplants in not very large cubes. Heat two tablespoons of oil in a large pan or casserole dish and poach the onion with a pinch of salt until it is transparent, for about 5-8 minutes without haste. Add the pepper and garlic, and cook about 10 minutes. Add the coriander and stir for a couple of minutes. Add the eggplant, lightly salt and pepper and stir over high heat so that it begins to take color. Add the crushed tomato, the concentrated tomato and a little water or broth -very little-. Stir, bring to a boil, reduce heat and let cook slowly for about 60-70 minutes. Stir occasionally and add some more liquid as needed. It has to be a sweet consistency, but not watery. Ensure that it does not stick to the bottom. At the end of cooking add a handful of parsley or chopped cilantro. Adjust the salt point and serve with fresh dill (optional).
Full recipe here
7. Baba Ganoush or Jordanian-style mutabal
- Ingredients: 2 Eggplants, Extra virgin olive oil, 1 Lemon, half Tomato, half Italian green pepper, peppermint 2 branches, 1 Garlic clove and a pinch of Salt
- Elaboration: We varnish the eggplants with a little olive oil and roast them for thirty minutes in the oven at 190º. After that time, we turn the eggplants and roast them for another thirty minutes. Once roasted, they will be somewhat scorched and very wrinkled. We let them cool just enough to not burn and we peel them pulling the skin that comes off without difficulty. Chop the resulting pulp with a knife, add the salt and put the eggplant puree in a bowl, where we dress it with five tablespoons of virgin olive oil and the juice of a lemon. We mix well. Chop the tomato, garlic, pepper and peppermint and add them raw to the bowl of roasted eggplant. It is important that everything is very chopped so that no ingredient stands out especially over others. We carefully remove, taste and rectify salt and serve it in a bowl accompanied by pita bread or flatbreads that serve to spread the eggplant or mutabal pate.
Full recipe here