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Introduction:
Have you ever wondered why the purple vegetable we commonly use in cooking is called an eggplant? The name might seem odd given its deep purple, bulbous appearance, far from any egg shape we usually imagine. The story behind the name dates back centuries and reveals some fascinating history about this versatile veggie. To make things even more interesting, we’ll also share a tasty eggplant recipe that you can easily try at home!
Ingredients:
2 medium eggplants (about 1 lb each), sliced into 1/2-inch rounds
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 cup marinara sauce (optional)
1/2 cup shredded mozzarella or parmesan cheese (optional)
Fresh basil leaves for garnish
Instructions:
Prepare the eggplants: Start by slicing the eggplants into rounds. Sprinkle a little salt over the slices and let them sit for about 20 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
Season: Brush both sides of the eggplant slices with olive oil. Sprinkle the minced garlic, smoked paprika, salt, and pepper evenly.
Cook: Heat a large skillet over medium heat. Cook the eggplant slices for about 3-4 minutes on each side until golden brown and tender.
Optional step: For a cheesy baked twist, preheat your oven to 375°F (190°C). Arrange the cooked eggplant slices on a baking sheet, spoon marinara sauce over each, sprinkle with cheese, and bake for 10 minutes or until the cheese melts and bubbles.
Serve: Garnish with fresh basil leaves and enjoy warm.
Serving and Storage Tips:
Serve your eggplant as a side dish, or add it to pasta, sandwiches, or salads. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.
Variations:
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