I love eggplant, I love how the flavor adapts to however you decide to cook it.
I recently found this quote while browsing ‘Like all other edible members of the nightshade family, the eggplant is a fruit. Tobacco is also a member of the nightshade family. Like tobacco, eggplant and other nightshade plants contain nicotine, though to a lesser extent than tobacco. Many people are sensitive or allergic to properties in eggplant and other nightshades’ maybe this is why I cant stop eating them…..who knows.
- 4 eggplants sliced in half
- bunch of fresh basil chopped
- 1 1/2 tsp salt
- extra virgin olive oil
- 1/2 clove garlic crushed (optional)
- Place sliced eggplant on a tray flat side down, skin side up under a preheated grill at 200 degrees (392F).
- Skin will slowly start to get wrinkled and eggplant is ready when it is soft/tender when you squeeze the eggplant. It could take about 30 minutes depending on the oven.
- Remove eggplant and let it cool down enough to handle it by holding it and scraping flesh out with a fork into a bowl. You are left with just the skin shell.
- Add basil, salt, oil and garlic (optional) to the eggplant in the bowl and combine.
- Test seasoning and add more sea salt if you like to bring out the lovely natural flavours of the eggplant. Serve with a meat dish.