We’re on our 20th episode. Is this officially a cooking blog?
Introduction: Mini Eggplant Bites
For most of my childhood, I hated eggplants. There was something slimy about the texture and bland about the taste. Even until now, I still prefer the eggier parts of eggplant omelettes versus the actual vegetable.
I’ve seen a lot of recipes where they put random things inside round onion slices. I’ve always wanted to try a recipe like that, but at the same time I didn’t fancy eating that many onions.
So I thought of coring eggplants in the same way, and cooking a mix of ingredients inside as well. There were a lot of difficulties with this recipe, mainly because eggplants tend to be very thin and tubular and because I knew that eggplants take a while to cook.
Anyway. This was mostly a success. It didn’t even take as long as I thought it would 😂
Ingredients: Mini Eggplant Bites
Eggplant bites are perfect with white rice for breakfast, or with your preferred sauce as an afternoon snack!
- 2 Japanese or Chinese eggplants, thinly sliced
- 2 eggs
- 1/2 red bell pepper, finely chopped
- 2 tbsp kinchay – I think this might be Chinese celery in English??? But don’t quote me on that
- Salt and pepper to taste
- Dried herbs to taste – I used thyme for this one
- 1 tbsp of vegetable oil
I really had to check google what kind of eggplants we had at home. I knew from Tumblr that eggplants are so named because they look like eggs. Or are shaped like them? But the ones in our household have NEVER resembled eggs in any form. Wild.
Mini Eggplant Bites Recipe
Prep time: 10 minutes
Cook time: 10 minutes
- Core the sliced eggplants until you have thin eggplant rings.
- Finely chop the resulting eggplant core pieces.
- Beat the eggs in a bowl.
- Add salt, pepper and other dried herbs to taste. Add red bell pepper, kinchay, and chopped eggplant. Mix well.
- Fry the eggplant rings in a well-oiled pan under low heat.
- Pour egg mixture into the center of each ring. Cover pan and cook for a minute or two. — You’ll notice the eggplant ring changing color from a vibrant purple to a wrinkly green shade.
- Flip and cover until eggplant and egg are both fully cooked.
- Serve and enjoy your healthy bites!
Is this the season finale? Should I take a break from all this cooking? Haha! 😂
Until next time!
❤️ Your resident kitchen gremlin