Aubergines are no longer only available in dark purple. Yellow, white, green or striped, the vegetables also bring visual variety to the summer kitchen. You can reduce the slightly bitter taste, which not everyone likes, by salting beforehand. This also removes water from the eggplant, so it absorbs less fat when frying and does not become as soft.
Grilled aubergines are especially delicious
Grilled eggplant packets
Not only vegetarians will love this recipe, because the colorful packets give off an enchanting scent when opened and are also a visual treat.
Ingredients for about 8 pieces:
- 1 large eggplant
- 1 beefsteak tomato
- 125g feta
- thyme
- oregano
- salt
- pepper
- olive oil
- sunflower seeds
- aluminum foil
preparation
- Slice and salt the aubergine.
- Dice tomato and cheese.
- Put some oil in a pan and fry the aubergines until golden.
- Place cooked slices on paper towels to soak up excess oil.
- Place 2-3 eggplant slices on a piece of aluminum foil.
- Put some tomato and cheese on top.
- Scatter over the sunflower seeds and spices to taste.
- Close the foil well.
The cooking time on the grill is about 10 minutes.
Eggplant pepper pesto
Since pesto can be stored for a few weeks, this recipe is a delicious pasta sauce that you can use when you need something quick. On hot summer days you can serve the pesto with fresh ciabatta and a crisp summer salad.
Ingredients:
- 200 g eggplant, diced
- 150 g red peppers, diced
- 1 clove of garlic
- 150 grams of olive oil
- 100 g sun-dried tomatoes in oil
- 150 grams of tomato paste
- 50 g pine nuts (roasted)
- 40 g Parmesan, cut into large pieces
- 10 g fresh basil
- salt
- pepper
- 1 pinch of sugar
- 2 pinches of chili (more to taste)
Preparation:
- Place the basil and Parmesan in a blender and chop.
- Sauté the aubergines, peppers and chopped garlic in a coated pan with around 50 g olive oil for 10 minutes.
- Add the diced tomatoes and tomato paste and sauté for a further 5 minutes.
- Add cooked ingredients to the parmesan and basil mixture in the blender.
- Add pine nuts, salt, pepper, sugar, chilli and the remaining oil.
- Mix everything to desired consistency.
- Pour into small glasses and cover with olive oil.
- Seal tightly and store in the fridge until ready to eat.
tips
You should never eat aubergines raw, because they contain slightly toxic solanine, which can cause gastrointestinal problems. Heating reduces the amount of the ingredient, and the vegetables are then well tolerated.