How to Cook with Cabbage

A classic Italian dish that layers crispy fried eggplant slices with marinara sauce and melted cheese.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup breadcrumbs (or panko)
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 eggs, beaten
• 1/4 cup flour
• Olive oil for frying
• Fresh basil for garnish

Method:

1. Preheat the oven to 180°C.
2. Dip each eggplant slice in flour, then dip into the beaten eggs, and finally coat with the breadcrumb-Parmesan mixture.
3. Heat olive oil in a large pan and fry the eggplant slices for about 2-3 minutes on each side until golden and crispy. Drain on paper towels.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer fried eggplant slices, more sauce, and mozzarella cheese.
5. Repeat the layering until all eggplant slices are used, finishing with sauce and cheese on top.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

A quick and flavourful stir-fry using Chinese seasonings that pair perfectly with tender eggplant.

Ingredients:

• 2 Asian eggplants, sliced into bite-sized pieces
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional for heat)
• Spring onions for garnish

Method:

1. Heat the oil in a large pan or wok over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the eggplant pieces and stir-fry for 8-10 minutes, until they start to soften and brown.
3. Stir in the soy sauce, oyster sauce, sugar, rice vinegar, and chili flakes (if using). Continue to cook for another 3-4 minutes, stirring frequently until the sauce thickens and the eggplant is tender.
4. Garnish with chopped spring onions and serve with steamed rice.
5. Add some protein to this dish if you wish e.g. minced pork, beef or chicken

A sweet and savoury miso glaze is brushed on grilled or roasted eggplant in this popular Japanese dish.

Ingredients:

• 2 Asian eggplants, halved lengthwise
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1 green onion, finely chopped

Method:

1. Preheat your grill or broiler to medium heat.
2. Score the cut side of the eggplant halves in a crisscross pattern. Brush with a little sesame oil and place on the grill or broiler for 5-7 minutes, until tender.
3. In a small bowl, mix the miso paste, mirin, sugar, soy sauce, and sesame oil to form the glaze.
4. Once the eggplant is tender, brush the miso glaze over the cut side and cook for an additional 2-3 minutes, allowing the glaze to caramelise.
5. Garnish with sesame seeds and green onions before serving.