Eggplant: 3 ways
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3 more ways with Eggplant
1. Baba ganoush
Pierce the skin of an eggplant with a sharp knife. Cook on a hot barbecue grill, turning often, until completely black and soft. Cool, then peel, allowing the juices to drain away. Whizz the flesh in a food processor, with a dessertspoon each of tahini, olive oil and lemon juice. Add a quarter teaspoon each of salt, cumin (and smoked paprika if you like). Whizz til smooth then check and adjust flavourings.
2. Steamed eggplant with miso topping
Steam 3 halved Japanese eggplant or 1 large eggplant cut into batons, for about 15 minutes, until completely soft. Meanwhile, fry minced ginger and garlic in peanut oil until fragrant then add 150g pork mince and fry until golden brown. Add a heaped tablespoon of red miso and a good grind of white pepper. Heat through, then add a teaspoon of sesame oil. Serve the eggplant topped with the sauce and roasted sesame seeds.
3. Eggplant and tomato salad
Char an eggplant as for baba ganoush. Mix the chopped flesh with halved cherry tomatoes, a slurp of olive oil, dash of pomegranate molasses and plenty of fresh chopped parsley.