Lalitha Rao Pentapati on Cooking Eggplant

Eggplant has grown in culinary popularity as both a main entree and as a savory side. The fruit is dense in nutrients (like fiber and potassium) and low on calories, and it can promote a healthy blood sugar balance. Keep reading for three simple but delectable preparations that you can have on the dinner table by tonight!

Baked –Not Fried– Eggplant
These crispy crumb-coated slices are so crispy and savory, you’ll hardly notice the fact that they were baked and not fried!

Preheat an oven to 350 degrees F and line a baking sheet with aluminium foil. Start by peeling and cutting one medium sized eggplant into 1/2 inch rounds. Thinly coat each slice of eggplant in mayonnaise, and then in a layer of bread crumbs covering both sides. Placed coated slices on baking sheet, and sprinkle with a dash of salt and pepper. Bake for 20 minutes, or until golden brown, and then flip the slices and allow to cook until golden brown on the opposite side.

Stuffed Eggplant Boats
These hollowed out eggplant “boats” make for a succulent and filling main course.
Preheat an oven to 350 degrees F. Cut eggplant in half horizontally and scoop out the pulp; chop the flesh finely. In a skillet over medium heat, heat 2 tablespoons of olive oil and cook chopped eggplant for 1 minute. Stir in 1 medium onion, chopped, 3 cloves of garlic, minced, and 6 sprigs of fresh parsley, chopped, and saute together until tender. Transfer mixture to a large bowl and mix in 1 1/2 cup bread crumbs, 1/2 cup Gruyere, 2 tablespoons chopped black olives, 1 tablespoon capers, the juice of 1 lemon. Season to taste with salt, pepper, and red pepper flakes, and 1 teaspoon chopped fresh basil. Top eggplants with slices of fresh tomato, sprinkle with Gruyere cheese, and finish with a drizzle of olive oil. Place on a baking sheet and bake for 30 minutes.

Grilled Eggplant Rollups
These savory appetizers are sure to impress at any dinner party.

Start by peeling and slicing 1 eggplant lengthwise into 1/4 inch slices. Arrange slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel. Preheat grill to medium heat and lightly oil grate. Brush both sides of eggplant slices with olive oil and Italian seasoning. Grill slices for 3 minutes on each side. Spread softened goat cheese on 1 side of each eggplant slice and sprinkle with roasted red pepper. Roll up the eggplant slices, and arrange on a serving plate.

About the Author
Lalitha Rao Pentapati is an avid traveler and passionate cook based in India. To learn more about Lalitha, click here.