Eggplant experiment

After cauliflower found its way into rice pizza and even brownies itrsquos now the turn of brinjal to take over plantbased kitchens especially in traditionally meatdominated recipes This says chef Raveena Taurani founder of Yogisattva is because it replicates the consistency of meat if cooked in a certain way Further the texture of the vegetable is very satisfying to eat and its versatility ensures that it can be prepared in various ways ldquoThe flesh is very absorbent which allows brinjals to soak up seasonings well It is therefore a hearty flavourful ingredient that can be turned into dips vegan meatball curries a crispy snack bakes or even a satayrdquo adds Maya Pereira Sawant nutritionist chef and founder of Lean KitchenRaveena TauranildquoBrinjals are very filling with virtually no fat It is packed with fibre when you leave the skin on as well as vitamins C and K folate thiamine and niacin However unlike meat they are not a source of protein They also contain magnesium and potassiumrdquo says Sawant To prepare the vegetable wash it and cut off both ends Soak it in a little salt and let it sit for about 30 minutes The salt will draw out some of the bitterness and also prevent the eggplant from absorbing too much oil and becoming greasy during cooking Rinse off the salt before cooking You can then roast bake steam or sauteacute the brinjalsFor Italian meals bake the brinjals into lasagna or serve with bruschetta They also make a welcome addition to Thai green or red curries Further a grilled brinjal satay with peanut sauce is also a great substitute for meat ldquoWhile my favourite preparation is eggplant parmesan rolling the vegetable in breadcrumbs and frying in oil will add calories and fat To make a lighter version bake instead of fryingrdquo she suggestsZarsquoatar spiced roasted brinjal with tahiniIngredientsgtgt 2 medium brinjalsgtgt 2 tbsp olive oilgtgt 2 tbsp zarsquoatar spice blendgtgt 12 pomegranategtgt A handful of coriander leavesgtgt 3 tbsp tahini sauceMethodPreheat the oven to 180 degrees C Mix the oil and zarsquoatar in a small bowl Cut the brinjals in half lengthways and cover in foil Lay the brinjals skindown on a baking tray and cover with the oil mixture Use your hands to rub this in well Roast in a preheated oven for 20 minutes until the brinjals are soft and brown on top Remove the foil and cook for another 20 minutes Sprinkle the pomegranate seeds and freshly chopped coriander and drizzle with tahini sauce to serveMaya Pereira SawantVegan eggplant parmigianaIngredientsgtgt 1 kg brinjalgtgt 1 cup almond flourgtgt 1 2 cup egg substitute flax egg gtgt 2 cups tomato pureegtgt 50 gm vegan ricotta or almond milkgtgt 2 tsp garlic powdergtgt 1 tsp nutritional yeastgtgt 1 tsp oreganogtgt Handful of basil leavesgtgt 12 tsp black peppergtgt Rock saltgtgt 30 ml red wine vinegargtgt 20 ml olive oilMethodPeel and cut the eggplant into 1rdquo slices Season with olive oil garlic powder and salt and set aside Dip each slice in flax egg and then dip in almond flour Set on a baking sheet and bake for 10 minutes at 180 degrees C On a heated pot add olive oil and tomato puree After three minutes add garlic powder nutritional yeast oregano basil vinegar and salt and cook for another 10 minutes on slow heat until it thickens Set aside Cut the skin of the brinjals into threadlike fine slices and airfry themIn a baking bowl layer the sauce eggplant vegan ricotta mixture sauce and repeat Top with shreds and parmesan and bake at 190 degrees C for eight minutes Garnish with basil and serveMaya Pereira Sawant