Yeah I know you don’t like eggplant. It’s always oily and bland and there are so many more exciting vegetables out there so why would you buy an eggplant?
Because I say so. Simple. Dictatorial, perhaps, but simple. Here are
four five reasons and one recipe to support my case and rehabilitate this purplest of vegetables:
1) A satiny shiny skin glistening seductively in the supermarket lights.
2) Dark purple veggie = loads of antioxidants, vitamins and stuff (excuse my use of technical terms).
3) If you steam an eggplant, it goes all gooey on you and practically melts in your mouth. Also, low cal. Actually:
4) Low cal!
5) Season it like Jamie Oliver and I did (yep, just put my name in the same sentence which is absolutely not blasphemous since I’m the one who’s given you Perfectly Seasoned Skinny Sweet Potato Chips) and you won’t ever again insult an eggplant of tasting bland.
Slice an eggplant in half, lengthwise, and put it in a steamer basket cut side up. Steam for 10-15 mins, depending on size. Meanwhile, mix the juice and zest of half a lemon with 2 tblsp fish sauce, 2 tblsp soy sauce and 1 tblsp maple syrup (or other sweetener). Taste to see if the flavours are balanced, adjust to taste. Chop 1 spring onion, including greens, and 1 small chili pepper, toss in the marinade, and add a big handful of coriander and (thai) basil, and some mint – not too much, it can be a bit overpowering. When the eggplant is done, cube it (or just poke at it, it’ll basically fall apart anyway) and toss in the marinade. Serve as a side to Galangal Coconut Chicken, or any other asian dish, or just on its own.