Eggplant with parsley and mint

Our last month has been very busy and between our two schedules we did not have a second to spare! I have been finishing up my bachelor’s degree, which has been, needless to say, very time consuming. We are so glad to be back with the prospective of being on summer vacation with more time to update the blog with recipes.

Today’s recipe is eggplant with parsley, mint, ginger, onion and garlic. Eggplant (or aubergine) is very difficult to cook correctly. It is too often not cooked enough, overcooked, or drenched in oil. We have recently bought a new cookbook called Comme un chef (Larousse edition), it is fantastic! It is very detailed a mere 655 pages long, and explains how to cook pretty much anything. We used the book’s technique to cook the eggplant and came up with the recipe ourselves.

Serves 2-4

30 – 45 minutes total time


  • 2 eggplants
  • 1 onion
  • 2 tablespoons of finely chopped fresh ginger
  • Half a bunch of fresh parsley
  • 6 mint leaves
  • 2 small cloves of  garlic
  • 2 tablespoons of olive oil

Preheat oven to 190˚C (375˚F)

Cut the eggplant into small cubes equal size (1cm x 1cm). I cannot emphasize how important it is to cut the eggplant into like size cubes! This technique makes sure that the eggplant is evenly cooked. If you have small cubes and large cubes, the cooking time will differ. Once the eggplant is diced, put the eggplant in a large cooking pan. Idealy the eggplant is spread out. Then add 2 tablespoons of olive oil to the eggplant making sure that each cube is coated with oil. You must do this quickly because eggplant is like a sponge and will soak up the oil. Add chopped ginger. Then cook inside the oven for about 25-30 minutes turning the eggplant every once in a while.

While the eggplant is cooking, dice the onion into small pieces and heat in a bit of olive oil in a pan until lightly brown. Remove from pan and add to the eggplant and ginger mixture in the over, stir. Return eggplant to the oven.

Wash and chop the parsley, mint and garlic and stir together. Once the eggplant is cooked, remove from oven, let cook 5 – 10 minutes. Add the herb and garlic mixture.

We ate this side dish with hummus and rice! It was a great combination.The eggplant was tender and evenly cooked which really made the difference in this dish, and the mint added a hint of freshness.

Bon appétit!



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2 thoughts on “Eggplant with parsley and mint

  1. Looks delish and beautifully plated too 🙂

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Eating Whole

A vegan & allergy-friendly lifestyle.


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a culinary journey beginning and ending at the kitchen table

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