Eggplant is one of the most versatile vegetables to cook with. It can be baked or fried with a delicious result. Eggplants belong to the family of nightshade vegetables. These also include tomatoes, capsicum and potatoes.
Nutritionally, eggplants are very high in fibre and are an excellent source of antioxidants such as chlorogenic acid and nasunin. The latter is found in the peel of the eggplant.
"Researchers at the U.S. Department of Agriculture's Agricultural Research Service found chlorogenic acid to be the dominant antioxidant compound in eggplant. They report that this is significant because chlorogenic acid has a great capacity to fight free radicals -- the chemicals that cause oxidation -- and is also able to lower LDL (bad) cholesterol. Chlorogenic acid is also antimutagenic, which means it can protect cells from mutating into cancer cells; and it is also antiviral."
Ingredients
- 1/4 cup olive oil
- 4 eggplants, thinly sliced crossways
- 1 red onion, cut into small wedges
- 2 garlic cloves, thinly sliced
- 4 tomatoes, coarsely chopped
- 200g sliced chargrilled mixed capsicums
- 400g can rinsed and drained brown lentils
- 500g haloumi, sliced
- 150g baby English spinach leaves
- 2 tablespoons shredded fresh basil leaves
Instructions
- Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Cook the eggplant until golden and tender, this should take about 5-7 minutes. Transfer to a plate and set aside
- Using the same pan, heat 1 tablespoon oil in the frying pan over medium-high heat. Sautee the onion and garlic for 5 minutes or until soft.
- Stir in tomato and capsicum for 5-7 minutes or until tomato softens. Stir in lentils and eggplant for 1-2 minutes or until heated through. Transfer to a plate.
- Lastly, heat the remaining oil in a frying pan and cook the haloumi for 1-2 minutes or until golden. Keep turning so as not to burn the cheese.
- Stir the spinach and basil into the lentil mixture.
- Serve with haloumi.