Egg plant or as we call them here in Austria, Melanzani, is one of my favorite. It's just beautiful vegetable that is nearly perfect when bought. It seems whenever I buy them they're never bruised, under or over ripe or too hard or too soft. There are so many ways to cook melanzani: whether adding it to the ingredients or simply stuffing them with the ingredients. In this case, you might say I went overboard by stuffing them with what I could find. Looking back on this pic it's hard to recall exactly what I used, but nonetheless it was with without meet & with soya granulate, tomato, zucchini and seemingly chopped pumpkin seeds on top... Next time I'll be sure to remember the ingredients and especially herbs & spices. It's just often I cook with passion and love to experiment with taste & texture and use the ingredients I have in my kitchen. It's not always necessary to run out with a shopping list to buy the necessary ingredients when most of us have them in the refrigerator or closet.
Nutrition Fact: Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
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