Easy as 1, 2, 3: Three simple eggplant meals to spice your buds

What's better than an under five-minute tasty snack? Try these wholesome recipes this weekend.

PAN-FRIED EGG PLANT IN COCONUT OIL

Ingredients

• 1/2 eggplant, sliced • Sea salt • 2 tbsp. of coconut oil

Method

1. Heat up a pan, add some coconut oil then turn down the heat to medium high. 2. Place the eggplant in the pan for 6-8 minutes as you turn them. You want them to be golden brown on each side. Serve the fried eggplant with your favourite breakfast sides.

Keep Reading

DEEP FRIED BRUSSEL SPROUTS TOSSED WITH BALSAMIC VINAIGRETTE

Ingredients

• 1 cup of Brussel sprouts cut in half • 3 cups of peanut oil • Balsamic vinegar • Black pepper

Method

1. Peel off the outer layer of the Brussel sprouts and cut them in half. 2. Wash them well and pat them down dry. 3. Add oil into the deep fryer; let it get hot to about 190 degrees. 4. Flash fry in batches the Brussel sprouts until the edges are golden brown. 5. Strain the excess oil or use napkins to pat dry the excess oil. 6. Place them in a bowl, drizzle balsamic vinegar and sprinkle some black pepper. 7. Serve once ready.

BAKED EGGPLANT WEDGES

Ingredients

• 1 tbsp. of olive oil • Sea salt • Garlic powder • Black pepper • Fireball • 1/2 eggplant sliced into wedges

Method

1. Place the wedges in a bowl and add some olive oil, sprinkle about 3/4 tsp of black pepper, and two tsps. of garlic powder and some salt to taste. 2. Coat the wedges with the spices well. 3. Preheat your oven and once it's hot, bake them in a 180 degree oven for 15 minutes. 4. Flip them over at the seven minute mark. 5. Once ready, serve with a sauce or your favourite sides.