Mashed Eggplant: A Delicious And Different Way To Eat Them

Mashed eggplant has as many ingredients as you would like to incorporate into this recipe. You only have to respect the main flavor of the eggplant to maintain the harmony of the mixtures with this vegetable with a very refined taste.

In this article, we’ll give you a recipe for making eggplant puree. It’s a delicious and different way to consume them and enjoy their properties. It is an easy dish to prepare, ideal for people who are always in a hurry when it comes to eating.

Mashed eggplant in arabic style

Incorporating eggplants into your daily diet is one way to get more essential nutrients. While not as popular as other vegetables, it is a food that provides vitamins, phenolics, and antioxidants, as can be seen in a publication in Food Chemistry magazine.

Thanks to this, it is one of the health promoting ingredients in many ways. The best thing about all of this is that it’s easy to prepare and it tastes great with other foods. To prepare this typical Middle Eastern dish, you will need the following ingredients:

• 3 cloves of garlic
• 3 eggplants
• ½ teaspoon of cumin (2 g)
• ½ cup of tahini (120 ml)
• 3 tablespoons of lemon juice (45 ml)
• ½ teaspoon of red paprika (2 g)
• Olive oil
• Salt

Preparation

• The first step in preparing this recipe will be to wash the eggplants well and cut them into large pieces.
• Once you have cut the eggplants, add the cumin, salt, garlic cloves and tahini. This sesame seed paste is used very often in many dishes in the Arab world. It has a unique and delicious flavor and texture.
• By pressing on the eggplant slices, you can extract all the juice they contain after cooking. This way you will prevent later on they lose too much liquid and give a slightly bitter touch to the mash.
• Then you will cook the eggplants in a large saucepan with enough water and a touch of salt. If you don’t have enough time to boil them, you can lightly bake them in the oven until the skin becomes darker.
• While stirring to integrate all the ingredients, pour in a drizzle of olive oil, little by little.
• Finally, add the paprika and tablespoons of lemon juice and mix all the ingredients well. As you mix all the ingredients, you will gradually add a little olive oil.
• Once the eggplant slices are tender, you will pass them through a potato masher. If you have cooked them in the oven, you will first need to remove their blackened skin before mashing them.
• When the whole mixture has a homogeneous texture, your eggplant puree will be practically done. You will just have to season it a little more if necessary, and you can serve it in soup plates or in bowls.

Mashed eggplant with potatoes

To vary the previous recipe a little, we suggest a recipe for integrating the potatoes into the mashed eggplant. This way you will get a new texture and a little different flavor. In addition, according to a study published in Critical Reviews in Food Science and Nutrition, potatoes are particularly rich in vitamin C, several B vitamins and potassium.

Ingredients

• 2 potatoes
• 1 eggplant
• 8 green beans
• 1 onion
• ¼ cup creamy cheese (60 mL)
• Olive oil
• Salt
• ½ teaspoon of sweet paprika (2 g)

Preparation

• To get started with this recipe, you will need to peel and clean the potatoes and green beans properly. Then cook them in a large saucepan with enough water and a little salt. If you wash the potatoes and beans before peeling them, you can save their skins to make a broth and prepare another delicious dish.
• On the other hand, peel the eggplant and cut it into large slices. Then preheat the oven to 190 ºC and, meanwhile, arrange the eggplant slices on a tray with baking paper. You will then need to season them with salt and sweet paprika. Finally, once the oven is at the right temperature, you will introduce the plate of eggplants and cook them for 25 minutes.
• When the potatoes and green beans are cooked through, remove them from the pot and chop them into large chunks.
• Then peel and cut the onion into very small cubes. In a pan with a drizzle of olive oil, brown the onion pieces and remove them from the heat just before they start to brown.
• On the other hand, when the eggplants in the oven are well cooked, you can mix them with the potatoes, beans and onion pieces – with their corresponding oil – in a mixing bowl.
• From this point on, you can add the creamy cheese and half a glass of water to get a better texture. Likewise, in order not to lose flavor, the best thing to do is to incorporate the water with which you have cooked the potatoes.
• Finally, mix all the food together well until you get a uniform texture without lumps.

Last steps to finish the mash and the decoration

Once ready, you can serve this delicious mash in soup plates or bowls. To decorate, place a parsley leaf on top or sprinkle with raw or lightly toasted sesame seeds.

If you like croutons, you can make a few in a frying pan with a little oil or in the oven, and mix them with the mash to add an interesting touch to the dish. No matter how you eat it, this dish will always be delicious and super easy to prepare. So what are you waiting for to taste it?