Eggplant is one of those veggies that we often get, and rarely know what to do with. Our stock standard for a while was eggplant pasta sauce, or if we were feeling particularly ambitious, eggplant lasagna. Then we shifted to eggplant bharta for a little while. Then we had eggplant schnitzels about once a week.
But the thing is, eggplant is a fairly versatile vegetable. So lately, we've been trying to be a bit more creative with our eggplant meals, as these two examples illustrate.
First, ratatouille pizza. This was my first time making ratatouille, and I like it. Especially when it was paired with a thin, whole wheat crust and some olives. All this needed was some tofu fetta and it would have been perfect.
Here, miso-glazed eggplants. Thick slices of eggplant marinated and then baked in a sauce of miso, brown sugar, a bit of soy sauce and water. With a stuffed pumpkin (with mango-radish stuffing, which was strangely good), a salad, and roasted radishes. These are really good.
We've got another eggplant in the fridge, and Andy is off tomorrow for another long field trip, so if you have any excellent uses for eggplant, please share your ideas!