The love for spicy is something that unites all my family. At my parents’ house there are always chilies of all kinds, from fresh chili to spicy oil, to the dried one that is perfect for sautéing. Even now, in my house never misses the pepper. Spicy eggplants with basmati rice were cooked with Calabrian chili, a variety that is easily found during this period. In Calabria, thanks to the particular climatic conditions, excellent chili plants grow, which is exported all over the world.
The characteristic is the spiciness on the palate that comes from capsaicin, an alkaloid present in a variable way depending on the type of chili. In addition to the spicy taste, capsaicin is a substance that can increase blood flow. The pepper is also rich in vitamins and minerals, in particular it contains a lot of vitamin C. This spice is a natural remedy against bacteria, lowers cholesterol and activates the metabolism. It is useless to drink liters of water to dampen the burning of chili because capsaicin is soluble in water. An excellent remedy is to eat cheese or dairy products in general. In fact, in spicy kitchens, such as Indian or Mexican, ingredients such as sour cream, lassi or yogurt-based drinks are used with chili.
This is a tasty and quick first course. For me it was an exquisite lunch, with that spicy note that never hurts 🙂
- 4 eggplants
- 26gr of fresh ginger
- 2 fresh chillies
- 4 spring onions
- 240gr of basmati rice
- parsley q.b.
- Bring the water to a boil, and cook the basmati rice according to the instructions on the box.
- Wash the eggplants and cut into strips. Put them in a pan with a tablespoon of oil and cook for 8-10 minutes, or until they are soft.
- In another pan put the chili, the diced ginger and the diced onions to dry with half a tablespoon of oil.
- Add the eggplants with the chili and sprinkle with the minced parsley.
- Serve the eggplants with basmati rice.