In late August eggplants are abundant in vegetable gardens throughout the Okanagan Valley. Once again this year, I attempted to grow eggplant in my garden, but the dang deer ate all of the flowers off! Ugh! Luckily, our local farmers have grown them in abundance. This Blackened Eggplant dish might be just what you are looking for if you have gorgeous purple eggplants just waiting for you to do something with them!
This recipe is from my Fijian friend Sarita. I swear each time they invite us over for dinner, I leave with a new favourite dish!
This recipe is oil, gluten and sugar free. It has an intense smokey flavour from broiling the eggplant. This Blackened Eggplant dish can be served as a side dish with roti (Indian flatbread), as a dip on crackers, on top of rice, or on its own. I just ate it as a topping for air-fried tofu tonight! Yum.
A little bit about Eggplants:
Fun fact, eggplant is actually a fruit not a vegetable. It is also known as aubergine. Eggplant is low in calories but rich in nutrients and fiber.
Eggplants are high in antioxidants which protect the body from free radicals. They are also high in vitamin B1 and copper. Want to know more? Click here for an in depth article about eggplants.
Eggplant shrinks in size as you cook it. This recipe surprisingly only makes about 1 cup, so if you are looking to make more, you may want to double the recipe. And, if your genes make cilantro taste like soap… (10 % of the population is affected), just leave it out!
www.thevibrantveggie.com
Ingredients
Instructions