It’s eggplant season what can I say. I do love them though. The stunning deep purple color and the serious egg shape in a smooth and glossy skin cover, honestly its beautiful. Like most vegetables, the eggplant is simple, easy to prepare, and has some of the best health benefits that you can think of; to start it’s a high source of fiber, magnesium and vitamin B6 and potassium to name but a few of the benefits of eggplant.
Walking through the supermarket thinking what can I cook today was one of those days when you want to eat something where not so much cooking is required but also something with a hint of flavor and heat; and that’s when I saw it….ta-da….eggplant!
Normally whenever I start slicing an aubergine, it more than likely ends up bottled in the fridge for additions to a pasta dish or a bread topping so on this day I wanted something different and that’s when I found some rice paper hence the vegetable spring rolls.
Simply put, this is my standard preparation set up where I have a plate with water to soak the rice paper sheet (dip in and out because the rice paper softens as you work with it) the 2nd plate is where I gently spread it out and add my filling before I roll it up.
The Eggplant Mix Method
A mix of sliced eggplant (whether you fry or bake the sliced eggplant the results are still delicious tasting. Slice and toss some coarse salt over, not much salt because you can always add later. Place on some kitchen towel paper to drain the oil. You can see ‘How To Drain Eggplants‘
2 egg plants
1 large thinly sliced onion
1 sliced green and 1 yellow pepper (small or half of big ones)
1 fresh red chilli
Red Wine Vinegar
1 Clove of Garlic
Lime Zest & Juice
Salt to taste
Other options for filling the rice paper wrappers are veggies and mango slices as well as rice noodles or soft and creamy hummus is also a simply wonderful alternative for dipping as a side dish.