Eggplant is a versatile vegetable that is great to add to stir fries or as the main event of a meal. It can be a bit tricky at first to find the right way to prepare it and it takes a bit of trial and error. I found that this recipe suited my palate.
It’s important to get vegetables from all colors of the rainbow onto your plate so that you can get the maximum amount of flavonoids, which are antioxidant rich pigments.
Eggplants are rich in fiber, vitamin B1, copper and manganese. They are a great vegetable for weight loss as they increase satiety due to their fiber and vitamin content. Although they play a central part of many vegetarian dishes their protein content is modest 1 g per 100 grams. If your protein requirements are higher due to illness or increased physical activity it is recommended that you add some protein to this meal whether it is vegetarian or meat based.
1 whole eggplant
1/2 Cup Plain Greek Yogurt
1/2 Cup Cornflour
1 Tbsp Paprika
1 Tsp Sea Salt
4 Tbsp Olive Oil
Dice eggplant lengthwise into medallions. Spread the greek yogurt onto a plate and coat each side of the eggplant medallions with it. Add the cornflour, paprika and sea salt into a ziploc bag and shake. Add the coated eggplant medallions to the bag and shake until the sides are coated with the flour. Coat a large pan with 2 Tbsp of olive oil and lightly fry the eggplant medallions until they are golden brown on each side. Repeat with the rest of the olive oil until the entire eggplant has been cooked. Serve with roasted vegetables and enjoy with fresh ground pepper.