Spicy Eggplant – Made in the Mycook Premium

Spicy eggplant

Spicy Eggplant – Made in the Mycook Premium


Spicy eggplant,  I had never eaten Indian style food till well into my thirties, and boy I did not know what I had been missing. The same goes for eggplants. I always thought of eggplants as a hot climate food and coming from the lower part of New Zealand. They were just not in my food that we ate.

I am glad that I was introduced to eggplants and spices. They now are a big part of my diet. I just love how the smell of spices fill the kitchen with such delightful aromas that waft everywhere.

I also had to learn how to cook eggplants. And how important it is to salt them.
To salt eggplant, peel and cut it in whatever size and shape pieces the recipe calls for. Place it in a colander, sprinkle generously with salt (don’t worry, you’ll be rinsing most of it off before you cook it) and let it sit for about an hour.

Although not all eggplant recipes call for salting it, salting eggplant improves it in two ways. First, it makes it less bitter.
Salting eggplant also makes it less spongy. As the salt extracts liquid from the eggplant, it collapses all the little air pockets. And when the eggplant becomes firmer, it absorbs less oil.

The recipe has nigella seeds in it. I use them in lots of meals. They are available at any good Asian store or health shop.
With this recipe, you could brown the eggplants in a frying pan before cooking them in the Mycook. Or You could grill them over an open flame then skin and then make this recipe. Or just leave them as they are. Still tastes great.

Happy spicing!

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Click here for the Recipe: Printable and downloadable PDF


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