Aubergines are in season and they are all over my local supermarket – so it was no surprise when I returned from my grocery shopping with a bag full of Aubergines. It’s not that I am particularly fond of aubergines, but they do evoke pleasant childhood memories and so, they have a special place in my heart.

Growing up, I remember eggplant featuring quite regularly on the dinner menu. My mum usually had it stewed with tomatoes, and peppers, and then blended into a thick sauce – which was utterly delicious. I promise to post the recipe once I’ve had a chance to request the copyright from Mum.

However, my first attempt at an eggplant dsh turned out almost inedible. it was bitter, seedy and slimy – and I learnt the lesson 101 of eggplants. The key is in the sex of the aubergine. Female aubergines contain eggs in order to propagate, and these eggs are naturally bitter. This serves the purpose of warding off predators, and thus keeping the eggs safe. Male aubergines do not have these eggs and as such are not bitter to taste.

eggplant

How to tell the difference between male and female? Look at the shape. As with humans, female aubergines are rounder. So next time you go shopping for aubergines, look out for skinner, shinier aubergines (males), and avoid the rounder variety (females)

This vegetarian recipe is an easy and simple way to enjoy aubergines as either a main dish or paired as a side dish for a pork or lamb main dish. Let me know how you get on!


Roasted Eggplant (Aubergine) and Peanut Salsa
Roasted Eggplant (Aubergine) and Peanut Salsa
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Servings Prep Time
2 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
35 minutes
Roasted Eggplant (Aubergine) and Peanut Salsa
Roasted Eggplant (Aubergine) and Peanut Salsa
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
2 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
35 minutes
Ingredients
Units:
Instructions
  1. Slice the aubergine lengthwise in half. Score the flesh in a criss-cross pattern. Brush 2 teaspoons of olive oil on the flesh of the two halves of the aubergine.
  2. Roast at 180°C for Fan-assisted or 200°C for 30 - 35 minutes.
  3. For the SalsaChop tomatoes, onions and bell peppers into quarters. Add the scotch bonnet and peeled garlic and toss with 2 teaspoons of olive oil to coat. Sprinke salt and black pepper to taste.
  4. Grill the vegetables for 20 minutes, at the uppermost level in the oven at 200°C fan-assisted or 220°C. The vegetables should look slightly charred when you remove them from the oven.
  5. Transfer the roasted vegetables to a food processor. Add coriander, thyme and parsley leaves and on the lowest speed, coarsely chop the vegetables.
  6. Crush the peanuts into smaller chunks using a wooden spoon.
  7. Spread the tomato salsa over the aubergines, and then sprinkle the crushed peanuts and some salt and pepper to taste.

 

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Nutrition Facts
Roasted Eggplant (Aubergine) and Peanut Salsa
Amount Per Serving
Calories 257 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Sodium 293mg 12%
Potassium 903mg 26%
Total Carbohydrates 29g 10%
Dietary Fiber 9g 36%
Sugars 11g
Protein 7g 14%
Vitamin A 88%
Vitamin C 260%
Calcium 7%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

 


 

Emem
Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.

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