When you think eggplant, do you ever consider boiling it? Do you think it ends up being easy, fast and delicious? Well, I'm here to tell you this recipe does just that!
I enjoy eggplant very much and it's a real savor for someone that doesn't eat pastas, breads and the like. It's very versatile since you can stuff it, slice it as lasagna sheets, roll it, as well as fry and sauteé it. But...eggplant loves oil/butter when frying, otherwise it becomes dry and not very flavorful. And I don't feel like eating a gallon of fried oil or ghee just so that I can enjoy my eggplant. So I had to think outside the box and create something that can be healthy and taste fantastic at the same time.
I prefer consuming extra virgin olive oil raw. Because you are adding extra virgin olive oil after the eggplant has cooled, you will be able to preserve all the wonderful antioxidants. Fat composition in olive oil is quite stable in thermal processing methods but is quite unstable in terms of phenol and polyphenol composition when heated. Adding a lot of minced raw garlic that can provide so many health benefits make this recipe an ultimate winner. And don't forget the value parsley brings to the table!
You can start enjoying this dish as soon as you make it but I promise you, if you give it 2-3 hours in the fridge, it will become heavenly good.
Well, try it for yourself! You will not be disappointed! It only takes 5 minutes to make. And, please, let me know what you think of it 🙂
- 2 eggplants organic
- 1.5 tsp salt
- 0.5 tsp pepper
- 1 cup olive oil extra virgin
- 2 tsp oregano dry, organic
- 5 cloves garlic minced
- 1/3 tsp red pepper
- 1/2 cup parsley chopped
Cut eggplant into halves and each half into 8 pieces or into your desired bite size. (the smaller the size, the less time it will take for eggplant to cook but take care not to overcook it)
Boil medium pot of water, add salt.
Once the water has boiled, add eggplant and cook for 3-5 minutes, until soft but not mushy or falling apart. Drain well and let it cool.
In a medium bowl, combine olive oil, salt, pepper, oregano, garlic and red pepper. Add to eggplant and mix well.
Refrigerate for 2-3 hours.
Add parsley and mix well before serving.