Eggplant 6 Ways

Eggplant (named after the shape of its fruit) is part of the nightshade family and is known as Aubergine in Europe. Aubergine is also the word used in décor for the color of eggplant, a deep, rich purple. It is related to the potato and the tomato.  Even so, the fruit is classified as a berry, not a vegetable. (Scientists can evidently stretch logic any way they want.) It seems to have originated in the Indian sub-continent, became very popular in Arab North Africa, and then became a staple in Mediterranean cuisine.  China is actually the world’s largest producer, but in India it is called “the King of Vegetables.”  Its leaves and flowers can be poisonous in large amounts.

If you didn’t plant aubergines this year, maybe it’s because you don’t know what to do with them, and maybe you should reconsider next year, while purchasing some at the grocery store to experiment with this summer. Eggplant is nutritious, being rich in anti-oxidants and containing many trace elements. And it tastes great, as long as you know what to do with it.

Eggplant, like olives, is one of those gifts of the earth that is too bitter to eat in its native state. Salt removes the bitterness as the juices are drained off, and cooking also defeats the bitter flavor.

Growing Eggplant

Eggplant loves very warm weather and warm soil.  It’s easiest to grow from starts either purchased online or from a nursery. It likes lots of sunshine.  Always look for short and stocky plants that are not root bound, without any flowers or fruits already beginning to form.  If you buy them before all threat of frost is over and the days and nights are warm, keep the young plants in pots with lots of room for roots to spread and take them outside just during the day.

How to Cook Eggplant

Here are some recipes to try for your first venture into using eggplant. First follow this easy recipe provided by Joan Nathan, demonstrated in the following video. We’re showing this demo first, because this is the way to roast eggplant, also, for making Baba Ghanoush, the famous dip accompaniment to hummus and pita bread.

Easy Mediterranean Eggplant Salad

Baba Ghanoush (adapted from food.com)

1 large eggplant, washed

1/4 (at least) cup of tahini sauce

3 cloves garlic, minced

1/4 cup fresh-squeezed lemon juice

Pinch of ground cumin

Extra-virgin olive oil (1 Tblsp for recipe and more for garnish)

Parsley (1 Tblsp chopped for recipe and more for garnish)

Greek Kalamata olives

Prick the eggplant with a fork before roasting over charcoal, a gas flame, or an indoor barbecue.  Roast until tender, with the skin beginning to blacken, and the pulp getting soft.  (This gives the eggplant its smoky flavor.) Move the eggplant to a foil-covered baking sheet and bake about 15 minutes in an oven pre-heated to 375°.   Remove from oven, cool until it can be handled, and remove the peel. Place the peeled eggplant in a bowl and mash with a fork until dip consistency.  Add the other ingredients except the olives and parsley. Pour into a shallow bowl and drizzle with extra olive oil. Sprinkle with parsley and garnish with olives.

French Ratatouille (adapted from foodnetwork.com)

1/4 cup olive oil, plus more as needed

1 1/2 cups small yellow onion, diced

2 medium cloves garlic, peeled and minced

2 cups medium eggplant, skin on, cut into small cubes

1/2 teaspoon fresh thyme leaves, or dried thyme

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium zucchini squash, diced

1 medium crook-neck yellow squash, diced

2 medium tomatoes, seeded and chopped

1 tablespoon thinly sliced fresh basil leaves

1 tablespoon chopped fresh parsley leaves

Salt and freshly ground black pepper

Set a large frying pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until soft and transparent. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Turkish Imam Bayıldı (“The Priest Fainted” adapted from turkishfood.about.com)

This dish can be served hot or cold.

1 lb. ground beef, browned (optional)

2 medium eggplants (If your store has Japanese eggplants, which are smaller, use 4)

2 medium yellow onions, peeled and diced

2 medium ripe tomatoes, diced

3 garlic cloves, peeled and sliced

1 tsp. sugar

1/3 cup extra-virgin olive oil

1 tsp.salt

1/4 tsp. black pepper

4 long, thin strips of green pepper (hot or sweet)

More olive oil or light vegetable oil for frying

Wash the eggplants and cut off the ends. With a vegetable peeler, peel lengthwise strips from the eggplant, so that it looks striped. With a knife, make one slit lengthwise on each eggplant, without slicing all the way to the ends.  Soak the eggplants in salted water for about 10 minutes to remove the bitterness.  While the eggplants are soaking, prepare the other ingredients. Saute the onions and garlic in olive oil in a medium frying pan until soft and transparent. Add the tomatoes, sugar, salt, and pepper and simmer over medium heat for a few minutes.  Stir in cooked ground beef, if desired, and set aside.

In another larger frying pan in about ½ “ of olive oil, fry the whole eggplants on each side until softened. Remove the eggplants and allow to cool.  In a greased baking pan, arrange the eggplants, open the slits, and stuff the tomato mixture into the slits. Lay a pepper slice on top of each. Bake uncovered at 400 degrees for 20 – 30 minutes.  Serve or cool and then chill to serve with a mezze (Mediterranean smorgasbord).

Greek Moussaka (adapted from food.com)

2 medium eggplants olive oil (as needed)

1 lb lean ground beef (or you can use ground lamb)

2 medium onions, peeled and chopped

2 tablespoons (or more!) fresh minced garlic

1 (8 ounce) can tomato sauce

1 teaspoon dried oregano (or to taste)

1 teaspoon salt

1/2 teaspoon fresh ground black pepper (or to taste)

Bechamel Sauce

2 Tblsp Butter

4 1/2 Tblsp flour

3 cups milk

1 tsp salt

Pinch ground nutmeg

Peel the eggplant and slice about 1/2 inch thick. Place as many slices as you can on a foil-covered cookie sheet. Brush with olive oil, sprinkle with salt and pepper, and broil until browned.  Turn the slices over and do the same thing to the other side.  Repeat until all slices have been browned. Approximate the size of baking dish you will need for 2 layers of eggplant slices and grease the baking dish.  Lay half of the slices into the dish.

In a large frying pan, brown the ground beef with the onions in a little olive oil until the beef is cooked through and the onions are tender. Add the tomato sauce, garlic, oregano, salt and pepper to taste.  Pour over the eggplant slices in the baking pan.  Top with the rest of the eggplant slices.

Make the bechamel sauce. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and then gradually whisk in the milk and add salt to taste. Stir in the dash of nutmeg. Cook, stirring, until thickened and remove from heat. Pour over the eggplant and beef mixture in the baking dish and sprinkle with nutmeg (or grated Parmesan cheese).  Bake uncovered at 350º for 45 minutes.  Cut into squares to serve.

Eggplant Pickles (adapted from ItalianFood.about.com)

6 Eggplants

Coarse Kosher Salt

White or Cider Vinegar

3 – 4 cloves garlic, sliced thin

One bunch parsley, minced

Some mint, minced (optional, but nice– This can be fresh or dried flakes, which I buy in sacks at the health food store in the herb section.  If you do that, buy Spearmint flakes, not Peppermint.)

1/2 – 1 teaspoon red pepper flakes

1/4 green bell pepper, minced

First, take the bitterness out of the eggplant.  Cut the eggplant into strips or cubes and layer into a colander. Sprinkle kosher salt onto each layer and then put a plate on top and weigh it down with something to press the liquid out of the eggplant.  Let sit 1 hour, then press the eggplant between layers of paper towels to soak up remaining juice.

Transfer eggplant to a large pot.  Using double the amount of water to vinegar, add the liquids until the eggplant is covered, bring to a boil, and then turn off the heat. Allow to cool, but don’t ignore for too long, or eggplant gets soggy.  In a large bowl, combine other ingredients.

Remove the eggplant from the vinegar mixture, drain, and squeeze out liquid. Drop into the bowl. Pour in at least 1 cup of olive oil and at least 1/4 cup vinegar. Stir. Pour into sterilized Mason jars to 1 inch from the top. Stir to get out any air. Pour a little olive oil on top.  Screw on lids and allow to marinate in the fridge for 1 month before eating.