I am still on vacation, but I have been home for a few hours to wash some clothes. During the short trip home, I have had the time to write a short post about the food that I have been eating while away. One of my greatest discoveries so far have been regarding eggplant (or aubergine as it’s called in Norway).
I discovered earlier that eggplant is a relative of tomato and potato (I knew about potato), and eggplant is actually a berry (as in fruit) and not a vegetable. That was news to me, because I have always thought that it was a vegetable.
Eggplant is naturally high in fiber and low in calories. I think it’s a great alternative to meat, and you can use it in many dishes. For instance, I am really enjoying eggplant in (vegetarian) lasagna.
I have been experiencing with grilled eggplants, and I have been brushing them with oil and added some spices. They taste great, it’s easy to add whatever oil and spices you like. The great thing about the eggplant is that it absorbs a lot for liquid, and it doesn’t taste much if you don’t add anything to it.
What I am trying to say is that it’s easy to add extra flavor to the eggplant.
I think it’s best to cut small eggplants lengthwise halves or quarters depending on the size. Larger eggplants should be cut crosswise to a thickness of about 3/4 inch (I admit that I read this somewhere, but that’s the way I am doing it).
Now, let me tell you what I am going to do for my next dinner. It will be grilled eggplant and avocado mini burger, it both sounds and looks really tasty. I will give you my review when I get back from camping.
My final thoughts on grilled eggplants are this; it’s low on calories, high in fibres and it tastes great - I am going to be experimenting with it a lot during the next two weeks. If you don’t use too much oil, this is not only perfect for people trying to lose weight, but also a great alternative to meat.
Sources:
Grilled, it’s a great ingredient in many dishes
