Fruits and Veggies Monday - Vegan eggplant cream recipe
Eggplant is a typical Mediterranean veggie, also becoming more and more popular in Hungary and available in almost every vegetable shop. This plant is a relative of tomatoes, also the fruits are edible.
Eggplant is an annual plant, that comes from Southeast Asia, where it has been grown for thousands of years. It contains vitamins C and A and is very rich in mineral salts. It is 40 to 100 cm high. Its color ranges from white to dark (almost black) purple, the shape is spherical or elongated. Its environmental requirement is the same as paprika. Can be picked, when the fruit has reached its full magnitude and has a glossy surface. When it is not glossy any more and the seeds are brown, it becomes chewy and bitter. Ripens from the end of July until the first frosts.
Also very popular in Transylvania, where it is called "vineta" or "vinete". They make a very delicious cream of oven-baked eggplants. The Greek "mousaka" also contains eggplant. The Serbian ajvar is a cream mixture of roast eggplant and red paprika.
When I was at the Gyüttment festival, I ate a delicious vegan food, made of various veggies and fried eggplant, stuffed in a pita, which is a kind of flat bread.
Transylvanian eggplant cream or "Vineta"
Ingredients:
- 360 grams of baked eggplant
- 2 big pinch of salt
- ground black pepper
- half purple onion
- 3 cloves of garlic
- extra virgin olive oil (the original recipe is with 100 gram mayonnaise, but it's a vegan variety)
Preparation:
Cut the eggplants in half, then put them in an oven with the cut surface downwards at 180 degrees Celsius, for about 50 minutes. By the time you bake the eggplant, chop the red onion and break the garlic. If the eggplants has been baked, cut off the soft interior of the eggplants from their peel with a chrome spoon and crush them with a chrome fork. Finally, add salt, pepper, add the red onion, garlic and oil, and then mix them. It is worthy to put in a refrigerator for 1 day, so it will be really tasty. Serve with toast or lean bread.
(Source: cookpad.com)
#FruitsandVeggiesMonday by @lenasveganliving
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Egg plant is a very good source of iron and help to reduce anemia.
Hmm looks great, I haven’t had eggplant in a while, I used to eat all the time
We have something similar called baba ghanoush. But whatever it is called I could dive in it. Hmm! Yours sounds amazing as well! I love that you serve it on dark bread! Makes it more hearty than the version on white pita...
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This is a recipe I have to try! It sounds super delicious............ I love eggplant and tomatoes so it's totally perfect 🍒 🍌🍑🌿🍍🍓🍇
Thank you dear Lena! Have you tried ratatouille with eggplant?
Hi, this recipe is delicious.
I like eggplant.
well done @kalamandra.
Very cool recipe! I had no idea eggplants were a relative to tomatoes- fun fact. I just discovered the tastiness of Eggplant myself. I thought I didn’t care for it most of my life but come to find out, I quite enjoy it. Great entry @kalemandra, I think eggplant will be on our menu this week.
Thank you for your kind comment! Well, eggplant is a great replacement of meat! I also love it with tomatoes and paprika as a ratatouille.
I haven’t tried my hand at a ratatouille yet but have a good looking recipe to try out. You’re right, it is a good replacement of meat. I just made a plant based Moussaka that turned out really well. The eggplant was definitely the star of that dish.
The result seems fantastic and it's easy to prepare! I will try it soon! Thank you for the lovely recipe!
The eggplant doesn't contain a considerable measure of sustenance; be that as it may, it is low in calories. One measure of crude eggplant contains 188 milligrams of potassium, 7 milligrams of calcium, 11 milligrams of magnesium, 18 micrograms of folate and 2.5 grams of dietary fiber. You will get more fiber by eating the skin instead of peeling it.