Four Ways With Eggplant

Filed in archive Recipes on July 13, 2008

This deep purple, glossy beauty of the vegetable world (actually eggplant is a fruit - a giant berry!) is coming into season in many markets. This is a wonderful, versatile and chameleon-like vegetable that is featured in cuisines around the world.

These are four of my favorite ways with eggplant.

Ratatouille Niçoise
from La Tartine Gourmande

2 medium sized zucchinis (11 oz)
2 small eggplants (11 oz)
2 shallots
3 garlic cloves
1 lb + 2 to 4 oz tomatoes
1/2 yellow pepper
1/2 red pepper
1 Tbsp tarragon, chopped
1 Tbsp parsley, chopped
1 bay leaf
1 tsp fine sugar
Olive oil
Salt and pepper

Chop all vegetables in small cubes.
Chop the garlic and shallots thinly.
Heat 2 Tbsp olive oil in a thick-bottomed pot (Le Creuset style).
Add the zucchinis and eggplants and cook for 5 mns until softer. Set aside.
Heat 2 more Tbsp olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 mns, until softer.
Add the tomatoes and mix well. Cook for 5 mns before adding the zucchinis and eggplants again.
Season with salt and pepper.
Add the chopped herbs, the bay leaf and the tsp of sugar, and cook uncovered on low heat for 1 hour.


Photo courtesy of iStockphoto, John Peacock


Baba Ganosh With Mint Oil And Lemon Zest
from Todd English

1 large eggplant, pricked with a fork
3 tablespoons olive oil
1 garlic clove
2 tablespoons tahini (ground sesame seed paste)
2 tablespoons fresh lemon juice
1 tablespoon mint oil or 1 teaspoon chopped fresh mint leaves
1 teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup minced scallions, for garnish
¼ cup chopped fresh cilantro leaves, for garnish

Preheat the oven to 425 degrees.
To roast the eggplant: Rub 1 tablespoon olive oil on the outside of the eggplant, transfer to the oven and roast, turning often, until soft throughout, about 40 minutes. For a smokier flavor, the eggplant can be grilled or cooked directly over a gas flame. Set aside to cool.
When the eggplant is cool enough to handle, peel off the outer skin.
Place the garlic into the mixing cup and pulse with Mixxo until finely chopped.
Add the eggplant and tahini and pulse to combine.
Add the olive oil, lemon juice, salt and pepper.
Cover and refrigerate at least one hour and up to overnight.

Stuffed Eggplant with Tomatoes
serves 4
from southernfood.about.com

1 medium eggplant
1 to 2 tablespoons butter
2 tablespoons minced onion
1 can (14.5 ounces) diced tomatoes
1 teaspoon salt
1 cup soft bread crumbs
Preparation:
Wash eggplant and cut in half. Scoop out pulp, leaving a 1/2-inch thick shell. Dice the scooped out pulp. In a skillet, melt butter over medium-low heat. Add onions and sauté for 3 to 4 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.


Photo courtesy of iStockphoto, Imad Birkholz


Baked-Not-Fried Eggplant Parmesan
serves 4
from Whole Foods
1 medium eggplant, sliced lengthwise into 1/2-inch-thick pieces (about six)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sun-dried tomato or plain)
2 tablespoons extra virgin olive oil
1 jar (25 ounce) pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

A few tips on choosing eggplant: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it. Excerpt from What's Cooking America