The Emoji Strikes Back
R18 - The following recipe features eggplants.
I remember the first time someone sent me the eggplant emoji. I had absolutely no idea what it meant. Imagine someone wanting to make a sexual innuendo sending you a picture of a spongy, absorbent fruit (yes, it’s a fruit!) not knowing the intended recipient had any reference as to what it meant! I googled it straight away and was mostly confused; I mean if we’re getting technical about it there are other fruits and vege which fit the job description of “willy stunt double” a whole lot better than the aubergine. My guess is that the person who came up with the idea of using the large, firm purple member (!) of the nightshade family was a man. Talk it up buddy!
The eggplant can be a divisive fruit; one of those that evoke a “yuck” or “yum” response but it’s new found career as a racy emoji has caused a comeback not dissimilar to that of actor Robert Downey Jnr after he did Iron Man films. From sitting soggy on the supermarket shelves to hot and sexy riding up front in the trolley, the aubergine is back baby!
I’ve always been a fan, supported the brinjal through it’s down and out phase when no one sent it as a saucy text teaser. I’ve enjoyed it grilled and added to salads and adore it basted with miso, orange juice, ginger and sesame oil, cooked over smokey coals and served with white rice, so good. And let’s talk about the health benefits of this guy (I’m assuming gender based on it’s recent role) Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It's also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. Sexy and good for you! Are you a fan yet?
This recipe for Eggplant Involtini is one of my absolute favorites. Full to the brim with good ingredients and so incredibly tasty. Perfect if you practice a meat free day during the week or if you’ve got vegans, vegetarians or plant based eaters in your midst and are not sure what to make.
There’s also a bonus recipe of a simple, crunchy fresh salad that uses ripe avocado as part of the dressing. The creamy tasty dressing is a beautiful contrast to the crisp, fresh crunch of the salad ingredients and in keeping with my philosophy on eating is jam packed with good nutrition for your body mind and soul.
I really hope you give these a go - enjoy - Jax x
Make It Choppy Salad
This salad is all about the dressing. The kind of dressing that is best this time of the year when avocadoes are fat and full of flavour. It’s thick and creamy and full of so much goodness!
Ingredients
Avo Dressing
1/4 cup (10g) fresh basil or fresh coriander, finely chopped
1/4 cup (10g) fresh Italian parsley, finely chopped
1 clove garlic, peeled, crushed and finely chopped
1/4 cup (60ml) avocado oil or olive oil
1/2 ripe avocado, skin and stone removed, roughly chopped
1/2 cup (60ml) fresh lemon juice
3 tbsp cider vinegar
1 tbsp maple syrup or honey
1/2 tsp salt
Make it Choppy Salad
1 head broccoli, finely chopped
1/4 (300g) green cabbage, chopped into bite-sized pieces
1/2 cucumber, diced
1 capsicum, stem removed, de-seeded and diced
1/2 cup (20g) fresh coriander, stem and leaves finely chopped
1//2 cup (20g) fresh Italian parsley, roughly chopped
200g green beans, topped and tailed, finely chopped
1 & 1/2 ripe avocados, peeled and stone removed, cut into bite-sized pieces
1/4 cup (30g) natural almonds, toasted and roughly chopped
Method
To prepare the dressing: place all the ingredients into a bowl. Using a stick blender, blend until the dressing is smooth and green.
To serve: place all the vegetables into a large serving bowl. Add the dressing and toss the vegetables to coat them well. Sprinkle over the almonds and serve.
Plant Based Eggplant Involtini
INGREDIENTS
2 Eggplants, sliced lengthways - 1 cm thick
Olive Oil for frying
Salt and Pepper
1 tbsp pinenuts, toasted
¼ cup (10g) Basil and parsley chopped
TOMATO SAUCE
2 tbsp Olive Oil
1 onion, peeled, diced
4 cloves garlic, peeled, finely chopped
2 x 400g cans diced tomatoes
½ cup (125ml) water
1 tbsp balsamic vinegar
½ tbsp soft brown sugar
1 tsp salt
CASHEW RICOTTA
1 cup (140g) cashew nuts, toasted
2 tbsp olive oil
2 cloves garlic, peeled, crushed and finely chopped
1 packet silken tofu, well drained and dried using paper towels
1 tsp dried oregano
1½ tsp salt
ZEST of 1 lemon + 2 tbsp fresh lemon juice
½ cup (20g) fresh basil and fresh Italian parsley, finely chopped
2 tbsp pinenuts, toasted
Method
Preheat oven to 180°C.
To prepare the eggplant: place a large frying pan over a high heat and add a generous splash of olive oil. Cook a few slices of eggplant at a time, fry for a minute or so on each side, until nicely browned, repeat the process (adding more oil as needed) until all the slices are cooked. Drain the eggplant on paper towels and lightly season with salt and pepper.
To prepare the tomato sauce: place a large saucepan over a medium heat and add the olive oil. When hot add the onion and garlic, cook for a few minutes. Add the tomato, water, balsamic, brown sugar and salt. Cook for 10 minutes, stirring every now and then. Remove from the heat and pour into a high-sided baking dish.
To prepare the cashew ricotta: using a food processor, blend the cashew nuts into fine crumbs. Add the olive oil, garlic, tofu, oregano, salt, lemon zest and juice. Blend for a few minutes until well combined. Transfer into a bowl and stir through the fresh herbs and pinenuts.
To prepare the eggplant involtini: place a couple of heaped tablespoons of the cashew ricotta mix onto each slice of eggplant and roll it up. Place the eggplant rolls in the tomato sauce. Scatter over the pinenuts and place in the oven to bake for 25 minutes. Sprinkle with basil and parsley just before serving.