I didn’t used to be a huge fan of eggplant, otherwise known as aubergine if you’re not from the ol’ US of States, but now, I quite literally cannot get enough of the stuff. The problem that many people have is not quite knowing how to use it; outside of baba ghanoush, no really obviously recipes spring to mind.
In fact, the thick, almost meaty consistency of eggplant means that it’s fantastic to slice, to either bake or fry. Although I do love my Jerk Eggplant Bacon on a Sunday morning, on the weekdays, this is a nice alternative.
This is also an incredibly simple recipe; it’s near impossible to ruin a marinara sauce, and the eggplant is as easy as pie. It’s also gluten- and sugar-free, with no soy at all. A great quick meal for the family!
1 onion, diced finely
4 cloves garlic, diced
2 1/2 cups canned diced tomatoes
2 tablespoons red wine / balsamic vinegar
1 tablespoon oregano
2 medium eggplant
1/2 cup ground flax
a cheeky splash of hot sauce
In a frying pan, heat the coconut oil and then add in the garlic and onions
Fry for 4 minutes, then add in the tomatoes, red wine / balsamic vinegar and the oregano
Stir then keep over a low heat for at least 20 minutes; an hour will make the flavours come out a lot more. Stir as necessary
When the sauce is just about done, heat your oven to 400 degrees F / 200 degrees C
Lightly grease a baking tray with coconut oil and set aside
Cutting horizontally to create long slice, cut your both your eggplants into 6 equal slices, leaving you with 12 complete slices. Leave the skin on
Place your ground flax into one bowl and a few tablespoons of balsamic vinegar into another
Drag each eggplant slice in the vinegar, then straight into the flax to coat it on both sides, then place it onto the baking tray
Repeat for each slice, using more vinegar and flax if necessary
When finished, drizzle a little more coconut oil over the eggplant slices and place into the oven
Bake for ten minutes before turning the slices, then bake for another 10-15 minutes
Arrange the eggplant slices on two plates, and top with the marinara sauce
*Using watered down Hoi Sin sauce is actually another great idea here, and it gives an interesting mixture of flavours to the dish. I love it!
“Breading” the eggplant slices with flax both greatly increases the nutritional content of this meal and makes it suitable for gluten-free diets too. Flax is an essential part of any vegan diet for its omega-3 content as well as its fibre.
This is one of those great recipes that tastes great but is incredibly healthy with it; even the oil used here is good for you!