The Very Versatile Eggplant

Versatile because it can be enjoyed in so many ways - fried, grilled, curried or pureed into a dip. It also happens to be a healthy vegetarian option - low in calories and high in fiber.

So here is a simple recipe that can be had as a side dish or on a toast topped with avocados.

Ingredients                                            

1 eggplant washed and dried
1 tablespoon cornmeal
2 tablespoons cornstarch
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1 tablespoon chopped cilantro (or any other herb of your choice)
2-3 tablespoons cooking oil

Method

Remove the ends of the eggplant. Cut crosswise into 1/2 inch slices. Sprinkle 1/2 teaspoon of salt on the slices and let them sit on a colander for about 15 min. This removes the moisture and bitterness from the eggplant.

Mix cornmeal, cornstarch, salt, pepper, paprika and the herbs. Pat dry the eggplant slices with a towel. Coat each slice in the cornstarch mixture evenly and set aside.

Warm a flat bottomed pan and shallow fry the slices until golden brown on each side. To finish the dish, place the slices on a baking tray and broil them on low for about 10 min until you hear them sizzle.

Enjoy!!

Option 1 -

Option 2 -

Toast a slice of bread and top it with finely chopped spinach, a few slices of avocado and some shredded purple cabbage. 
A colorful toast!!