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8 delicious ways to cook with eggplant

Eggplant, known by different names such as brinjal or aubergine, is a popular vegetable in our world. Eggplants are good throughout the year. Eggplant skin is quite nutritious so cook your eggplant with the skin-on. Its spongy texture soaks up a lot of oil, so be careful and not use too much oil while cooking eggplant.

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Eggplant Sandwich

I had this delicious sandwich at our sauce factory. I fell in love with it immediately, the smokiness from the charred bread and the grilled vegetables makes this healthy sandwich almost a treat. I hope you enjoy this recipe.   YouTube: Eggplant Sandwich   Serves: 4 Ingredients 8 sourdough bread slices 4 Tablespoons butter 1 medium-size eggplant, cut in 1 inch slices 2 beefsteak tomatoes, top removed, cut in 1/2 inch slices 1 bottle of Rupen's Vangi Eggplant Chutney 2 cups arugula 2 oz Brie cheese, thinly sliced OPTIONAL   Instructions Apply butter on one side of each of the sourdough bread slices. Pre-heat a grill pan over medium heat. When the grill pan is hot, place bread slices (in batches), buttered side...

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Smoked Eggplant Salsa

Smoked Eggplant Salsa is a vegan appetizer that is easy to make and exotic enough to surprise your loved ones. I learned this recipe during my travels to the interior parts of India. During the hot summers in India, people would grill eggplant over charcoal stoves, and that gives this dish a smokey flavor. Enjoy! YouTube Recipe: https://www.youtube.com/watch?v=ZKYkcylkU70&t=3s Ingredients 2 medium-size Italian eggplants 1 teaspoon of sea salt 1 teaspoon ground black pepper 1/2 cup chopped cilantro 2 Roma tomatoes, chopped 3 Tablespoons olive oil 1 Tablespoon freshly squeezed lime juice 1 jalapeno, finely chopped OPTIONAL   Instructions Place eggplants over medium heat on a charcoal or a gas stove, if you are making this in your home kitchen, then use one gas stove per...

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Roasted Eggplant Dip

    Ingredients 2 medium size eggplants4 Tablespoons mustard/olive oil2 cups red heirloom tomatoes, chopped1 ½ inch fresh ginger, grated2 Tablespoons chopped cilantro1 jalapeno, finely choppedSalt to taste   Instructions Place one eggplant over a medium heat GAS burner (yes, directly over the burner). Roast for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. NOTE: If the eggplant has not cooked completely or has been punctured, then you may have to finish cooking it in the...

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