Eggplants are still thriving here in the Midwest! So I’d like to take the opportunity to post more recipes of this amazing plant. Before I post my vegetarian moussaka recipe, I would like to have a little preview of what is coming. Eggplant is the main ingredient in moussaka so I can get a head start with this recipe. Also, this makes an easy side dish if you don’t want to make something more elaborate.
- 1 purple Italian eggplant
- 2 tsp salt
- olive oil
- 2 cloves of crushed garlic
- 1 tsp of oregano
- hint of cinnamon
- Parmesan cheese for the top
- Wash and slice the eggplant. I use a serrated bread knife to make the slices thin but not paper thin. They should be about 1 cm thick.
- Soak in cold water with 2 tsp salt for 15 minutes. Putting them in salty water takes away the bitterness and I belive I can work with the eggplants easier.
- Take the slices out of the water. Place them into a colander and wait until the water drips down. You can also dry them with a towel but honestly I never do and they come out fine.
- Heat up a large frying pan on low medium heat. Add olive oil and a pinch of salt. Be careful, olive oil burns easily as it has a low boiling point. Add the slices. You will most likely have to add more olive oil as eggplant loves to soak it up. Cook for about 10-20 minutes on each side or until they are slightly brown and soft. I keep turning them to make sure they don’t burn. Add the garlic in a little oil on the side, mix for 10 seconds and add the tomato sauces and mix in spices. Sprinkle parmesan cheese, oregano and ground cinnamon on the top.
- Serve warm with yogurt and scallions.
Recipe, photo and text by twincitiesherbs.com.