Purple pleasure: healthy recipes with eggplant

San Pedro Sula, Honduras.- The history of art binds the Purple to elegance and, in culinary terms, the eggplant gives finesse to the dishes. According to chef Diego Pérez, the greatest virtue of this seasonal ingredient is delicacy.

Their light taste allows you to be a canvas on which you can create an infinity of dishes with vegetables, proteins or spices for a more intense flavor. And, contrary to popular belief, it is not necessary to include them in a preparation complex.

“They carry with them the stigma of being a delicate ingredient, but in reality they are very noble and their transformation is very simple. not always necessary deflate them, because this process is related to the bitterness that they can present ”, acknowledges the cook.

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I am an ingredient recurring in my kitchen and I never deflate them. In all these years, I have rarely come across anything really bitter”, explains the cook. According to the North Carolina Department of Agriculture, an eggplant-producing region, the bitterness of the shell is directly related to its aging.


Diego Pérez shares some tips for getting the most out of these purple treats:

one. You can enjoy them roasted or smoked. “I usually roast them whole and make different dishes with the filling,” says Pérez.

Two. You don’t need a high-tech oven, just cook for 20 minutes in an electric oven to have a base for many hot and cold cooking creations: soups, baba ganoush, sauces …

3. They are not an exclusive ingredient of French, Oriental and Mediterranean cuisine. Not considering its vast versatility is a common mistake.

Four. You can braise, fry, grind, smoke and serve hot or cold, although if you are very attached to Mexican ingredients, such as chillies, herbs and spices, eggplant as a base is a great option.

5. If, even if not necessary, you want to deflate the aubergines, the chef recommends doing it in water with coarse salt for at least 30 minutes and then rinsing very well to remove the excess salt.


Some of the qualities and contributions of eggplant to the body:

It has chlorogenic acid, which is an antioxidant phenolic compound.

Promotes liver function, as it facilitates the elimination of fats.

Helps eliminate toxins thanks to its diuretic effect.

Avoid constipation.

Improve blood circulation.

Regulate blood sugar.

Its high water content (90%) makes it ideal for low calorie diets.




1 bar of butter

1 egg

2 tablespoons of cold water

200 grams of flour

parsley leaves

1 pinch of salt


2 large eggplants

½ cup of gorgonzola

4 spring onions cut into thin rings

2 cups of full cream

4 eggs


1 thinly sliced ​​courgette

¼ cup of grated Parmesan cheese

fundamental step by step

one. Whip the butter in the mixer. Add the egg and water. Add the flour, parsley and salt. Knead without working too hard.

Two. Cover the dough with kitchen plastic and let it rest in the refrigerator for ½ half an hour. Grease the mold with butter.

3. Roll out the dough slightly exceeding the diameter of the mold and the thickness of 1 centimeter. Arrange on the mold and freeze for ½ hour.

Four. Cover with greaseproof paper and raw beans to keep them from swelling. Bake at 170 ° C and let cool.

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one. Roast the aubergines in the oven at 200 ° C for ½ hour. Leave to cool and cut in half crosswise. Extract the pulp.

Two. Mix the gorgonzola with the chives. Mix the cream and eggs and season with salt, pepper and nutmeg.

3. Arrange half of the aubergine pulp on the dough base. Add the cheese and onion mixture.

Four. Add the rest of the pulp and fill with the cream. Cook for 10 minutes at 170 ° C.

5. Decorate with courgettes. Sprinkle with Parmesan and bake for 40 minutes. Leave to cool for 1 hour and unmold.



1 large eggplant

3 tablespoons of olive oil

¼ onion, finely sliced

2 finely sliced ​​garlic cloves

1 yellow lemon

Sea salt

black pepper


½ bulb of fennel, finely sliced

6 chiffonade mint leaves (rolled up and cut into strips)

1 tablespoon of lemon juice

2 tablespoons of extra virgin olive oil

1 teaspoon of fennel seeds

step by step dip

one. Roast the aubergines in the oven at 200 ° C for ½ hour. Leave to cool and cut in half crosswise. Extract the pulp.

Two. Heat the oil and fry the onion and garlic. Add the aubergine pulp and cook over low heat for 15 minutes.

3. Allow to cool and grind. Add the zest and juice of the yellow lemon. Season.


one. Mix fennel, mint and lemon juice.

Two. Mix the sauce with the oil and dress the salad. Sprinkle the seeds.



1/3 stick of butter

¼ of finely chopped white onion

2 finely chopped garlic cloves

1 guajillo chilli cut into julienne strips

1½ cup roasted eggplant pulp

1 cooked and mashed potato

2 tablespoons of cooked quinoa

Chopped coriander leaves

¾ cup of flour

3 eggs

3 cups of breadcrumbs

1 liter of oil


1 piece of grated ginger

½ cucumber, diced

3 slices of diced jicama

½ cup of Greek yogurt

1 lemon, the juice

kibble step by step

one. Heat the butter. Brown the onion, garlic and chilli over low heat. Add the aubergines and cook for 10 minutes.

Two. Mix with the potato, quinoa and coriander. Season and shape into sticks of 20 grams. Freeze for ½ hour.

3. Pass through flour, eggs and ground bread and refrigerate for 20 minutes. Heat the oil and fry the croquettes.

Four. Drain the excess oil on absorbent paper.


one. Mix all the ingredients.



½ stick of butter

4 finely sliced ​​chives

½ sliced ​​green chilli

½ roasted eggplant

3 eggs

3 tablespoons of goat cheese

Step by step

one. Heat half of the butter. Fry onion and chilli.

Two. Add the aubergines and season. Beat the eggs and season with salt. Heat the rest of the butter and pour in the beaten eggs.

3. Cook for a couple of minutes and turn. Place the eggplant and goat cheese mixture in the center. Remove from heat and fold or roll.