Eggplant w/ Chimichurri
Eggplants are part of the nightshade family of vegetables, which includes tomatoes, bell peppers, and potatoes. They grow much like a tomato, hanging on a vine that grows several feet tall. You can find an abundance of eggplants at the farmer's markets in late summer and early fall. When picking out your eggplant, choose ones that are firm and heavy. The skin should be smooth and shiny, and the color vivid.
Eggplants are high in anthocyanins, a flavonoid that's water-soluble pigments give eggplant its dark-purple color. Nasunin is a primary phytonutrient in eggplant that is said to protect cell membranes from damage. In addition, they feature a host of vitamins and minerals such as vitamin B1, B6, K, copper, fiber, and folate.
There are many ways to cook Eggplant, and the best eggplant recipes keep it simple and showcase its unique flavors. Eggplants will absorb oil quickly and they will remain firm if they are cooked for too short of time. For this recipe, the best way to cook eggplants is in a skillet, or if you want to grill them, use a grill pan, so they can absorb the oils. Raw eggplants are bitter and have a spongy texture. However, once cooked, eggplants will be much softer and creamier in texture and have a sweeter taste.
INGREDIENTS
2 to 3 Eggplants
Olive oil
Salt and pepper
Chimichurri:
1 Cup Chopped Cilantro
1 Cup Chopped Parsley
1 Tb. Dried oregano, OR 2 Tb. (Packed) Fresh Oregano
3 Cloves Fresh Garlic
¼ Cup chopped Red Onion
½ Cup Olive Oil
2 Tbs. Red Wine Vinegar
1 tsp. Red Chili Flakes
Recipe: Slice eggplant lengthwise into ¼ inch slices.
Brush eggplant with olive oil and sprinkle with salt and pepper.
Place on medium heat grill-pan, or frying pan, 4 minutes per side.
Chimichurri: Combine all ingredients in a food processor and pulse 5-6 times.
