Aubergine

Eggplant

 

You may already know that eggplant is a very healthy vegetable - all eggplant varieties are rich in chlorogenic acid, which is thought to be anti-cancer, as well as antimicrobial, antiviral, and anti-LDL (the “bad” cholesterol).

Besides the antioxidants, eggplant is also a great source of fiber, and it’s packed with vitamin B1 and copper. It’s also a good source of magnesium, potassium, vitamin B6, niacin, folate, and vitamin K. Eggplants also have lots of bioflavonoids, which help control high blood pressure and relieve stress, plus, the bioflavonoids and vitamin K can help prevent blood clots.

I love eggplant and I have found an eggplant recipe that I love too. And it is so easy and fast - it is made entirely in the microwave and takes minutes. I am bringing this to a party on Saturday. Here is the recipe.

Microwave Eggplant with Scallion-Chile Crisp Oil

This microwave eggplant recipe from Andrea Nguyen requires none of the usual fuss of salting and straining the nightshade beforehand. Cooking a whole eggplant in the microwave effortlessly, evenly, and quickly cooks its flesh to soft, silky tenderness while preserving its antioxidant-rich skin. Cut into thick slices and drizzled with generous spoonfuls of flavorful sauce, microwave eggplant is an easy and delicious side dish that comes together in 20 minutes flat. Just be sure to poke holes all over the eggplant before microwaving it to prevent it from exploding. 

Active Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

1 medium eggplant (about 1 pound 2 ounces)

1 large scallion, trimmed

2.50 tablespoons neutral-flavored cooking oil, such as grapeseed oil

2 tablespoons chile crisp, stirred before measuring

1 tablespoon fish sauce

2 garlic cloves, finely chopped

Fine sea salt, to taste

Peel off and trim pointed flaps of eggplant stem, leaving remaining stem intact. Using a fork, pierce eggplant all over 12 to 16 times. Place eggplant on a microwavable plate. Microwave on high until eggplant is soft, slightly deflated, and cooked through, about 6 minutes. Pierce the thickest portion of eggplant with a knife; if eggplant is not softened, microwave an additional 60 seconds. Let eggplant stand at room temperature until cool enough to handle, about 5 minutes.

Thinly slice scallion, separating dark green parts from white and light green parts. Set scallion aside. Combine oil and chile crisp in a small microwavable bowl, and microwave on high until hot, about 1 minute and 30 seconds. Add fish sauce and garlic; let stand until garlic softens (garlic will immediately sizzle), about 10 seconds. Stir in white and light green parts of scallion. Set sauce aside.

Trim stem end of eggplant, and cut eggplant in half lengthwise. Cut each half lengthwise into 1/2-inch-thick slices; transfer to a serving plate, and top with sauce. Season with salt to taste. Sprinkle with dark green parts of scallion.

(Food and Wine)

I love the color aubergine as a wall color as well. It was a favorite of Mario Buatta.

Mario Bautta