Exquisite Eggplant Recipe, Also Known As Aubergine – A Coveted Eastern and Mediterranean Dish

Exquisite eggplant recipe, also known as aubergine- a coveted Eastern, or Mediterranean dish.

Eggplant the purple vegetable with the curious shape.

Mediterranean-inspired eggplant dish…

To begin, select a ripened eggplant, before purchasing, select the vegetable with the fewest abrasions, marks or bruises. Select a nice deep purple or maroon- whichever color you choose to describe your eggplant works well with me.

1 large eggplant, also referred to as aubergine, ripe and of medium texture, delicious when roasted.

Fire-roasted, on a barbeque grill, or gas grilled infuses so much more smokey flavor to cooked vegetables, requiring cooked skin for easier digestion: leave the skin intact, as much as you can, for this particular vegetable dish.

2-3 minced garlic cloves- I use the smaller side of a cheese grinder for mincing.

3 – 5 Roma tomatoes or 2 large regular fire-roasted tomatoes.

fresh parsley, cleaning well, drying and utilizing the parsley only, cutting off and discarding the stems.

fresh cilantro, same as per parsley directions above, remember; only the cilantro, cutting off and discarding the stems.

5 fire- roasted green or red peppers, peeled, seeded and divined, add olive oil for taste…

apple cider vinegar for taste, this recipe calls for a little acidity; usually one teaspoon should suffice.

sea salt to taste – SIDE NOTE; sea salt is lighter than regular table salt so add a double-portion versus the regular measure of table salt. You can add any herbs, oils or spices and improvise, according to taste.

fresh, ground cumin: about 1-1 1/2 teaspoons

chili powder or smoky paprika to taste: about 1 teaspoon

½ cup each of cilantro, parsley and or celery leaves

deep skillet with a lid to avoid spilling and for minimal splashing effect..

Begin by roasting eggplant, green or red spicy peppers, or other mild peppers, and red, ripe tomatoes. I use all of these vegetables, both for color, and the impact of the flavors when blended together. Remove the seeds, veins and skin, if desired slice the peeled chili peppers and eggplant and finely chop parsley and cilantro; leave some parsley and cilantro behind,to be used in your recipe, once more, wait until the end, to blend into your dish again.

In a deep skillet, saute with vegetable, olive, or grape seed oil, eggplant and chili, add tomatoes and blend well; add dry ingredients; season to taste, cook on medium heat for 15 to 20 minutes.

You can also add I teaspoon vegetable bouillon, while you saute your vegetables, or add one of my favorites seasonings- Old Bay. seasoning can impact, or enhance the flavor. SIDE NOTE- You can substitute celery salt for sea salt, garlic salt, or even use Ms. Dash, for salt-sensitive recipes, a great tasting salt substitute.

If you have fresh celery on-hand, you can clean and slice the celery leaves and add to your parsley and cilantro for extra flavor… After removing the skillet from your heat source, add a few drops of extra-virgin olive oil to energize the spices and seal-in your flavors… Goes great with pita bread!

Eggplant is one of a variety of vegetable-based delicious, cold salads, served for lunch or dinner.

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