Eggplant is one of those vegetables which are prepared in my house every couple of months but no more than once the year. It is my way to say that, in fact, I don't like eggplant as much and if not for some books which make everything simple and tasty, I would not want to deal with it at all. In fact, not long ago, there were years since I was tasting any bit of eggplant. Trying new recipes and putting my tastebuds on trial is an interesting experience anyway, therefore after a couple of weeks of thinking I decided to finally use that eggplant languishing in my fridge.
For one hour, I tried to combine one moderately sized eggplant with different tastes and ingredients. The results were satisfactory, but it was more burned smell than necessary. Not sure if I would try anything soon - maybe, finally some Babaganoush one day - as for now, I am just gathering various experiences about this mysterious and not always easy going vegetable.
Here is my short cooking story:
I started by washing the eggplant and cutting the head. Next, I've sliced it into thin rounds, allowing a fast and efficient frying. I heated 3 tablespoons olive oil in the pan at 250 for 5 minutes prior to the frying.
I tried to use different ingredients for each batch of eggplants. I fried 3 of them at once, allowing enough space to absorb the oil. In one case, I only added a pinch of sea salt. In another I added some Osem soup seasoning. In another I added some small slice on yellow cheese on the top. Black or Cayenne pepper are also good solutions.
From the pan, I set the eggplant slices to rest on some absorbing paper to take the oil excess out.
As side dips, my choice was relatively simple: some plain fresh yogourt and a very spicey soy sauce.
Despite the smoke smell, it was a relatively easy dish, with a variety of tastes. I had them in a simple way, without anything else but fresh cherry tomatoes and some avocado.
A great meal for a lazy evening at home after a full day of work, whose creation requests a bit of imagination and taste creativity.