Eggplant

Baba Ghanoush

Makes 4-6 servings. 

This eggplant with tahini has a creamy consistency, a smoky taste of grilled eggplant and a lemony taste.

It is a lovely first course or goes well with cocktails. I like to serve it with warm pita, radishes, cucumbers and bell peppers.

INGREDIENTS:

  • 2 medium to large eggplants, about 1 pound each

  • 1/3 cup sesame paste (tahini), mixed well.

  • 3 tablespoons lemon juice, approx

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the broiler. 

  2. Cut the eggplants in half lengthwise. Discard the thick stems. Remove seeds with a spoon, as needed.  

  3. Place the eggplants cut side down on a foil lined baking sheet.  Broil close to the heat source for about 20 minutes, or until the skin is black and blistered and the eggplants feel very soft inside.   

  4. Let cool for a few minutes. Discard peel and scoop the flesh into a colander to drain. Then puree the eggplant flesh in a food processor with the tahini, lemon juice, salt and pepper.

  5. Season well.

  6. After refrigeration adjust the seasoning.   

 
 

Eggplant with Tahini

Makes 4 servings. 

This recipe features delicious roasted wedges of eggplant served on a bed of tahini and topped with pine nuts and parsley. I serve it at room temperature.

INGREDIENTS:

  • 2 baby eggplants, about ½ pound each

  • 4 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper 

  • 3 tablespoons tahini

  • 3 tablespoons lemon juice

  • 1 teaspoon salt

  • 4 tablespoons cold water

  • 3 tablespoons pine nuts, toasted

  • ½ cup tightly packed flat leaf parsley, finely chopped

 PREPARTION:

  1. Preheat the oven to 450F. 

  2. Line a baking sheet with foil and grease with 2 tablespoons olive oil. 

  3. Rinse the eggplants, dry and cut off the ends. Slice in half then into eighths. Place on the foil. Brush with the remaining oil and season well with salt and pepper.

  4. Roast until golden brown, without turning, for about 20-25 minutes.  

  5. Place the tahini in a small bowl, whisk in the lemon juice and salt. Slowly whisk in the water to make it sauce-like.

 TO SERVE:

Divide and spread the tahini among the individual plates or platter. Place the eggplant on top and sprinkle with pine nuts and parsley. 

 

 

Eggplant with Parmesan

Eggplant Parmesan.jpg

Makes 4 servings. 

This dish is easy and delicious and makes a nice first course or an accompaniment to fish.

INGREDIENTS:

  • 1 large eggplant, about 1 pound 

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1/3 cup imported grated Parmesan cheese

  • 4 tablespoons extra -virgin olive oil

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Rinse and dry the eggplant. Trim and discard the ends. Slice into ¼ inch rounds.

  3. In a small dish combine salt, pepper and parmesan cheese.  

  4. Line a baking sheet with parchment paper and spread the oil evenly. Arrange the eggplant slices side by side on the oiled paper, then turn them over so that they are lightly oiled on both sides. Sprinkle the cheese mixture evenly over the eggplant. 

  5. Bake for about 25 minutes; the rounds should be soft and lightly golden. 

 
 

Eggplant Caviar

Makes 6 first course servings.

This is a Georgian (Russian) dish where eggplants are plentiful and seedless. There it is called “the poor man’s caviar.” l like to serve this piquant dish surrounded by sliced English or Persian cucumbers and crackers.

Like most simple recipes with very few ingredients, the quality of the eggplant becomes paramount. Unfortunately, I have no suggestions how to pick a good eggplant (try to find one with few seeds).

INGREDIENTS:

  • 1 medium to large eggplant (about 1 ½ pounds)
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped
  • 2-3 tablespoons double-concentrate tomato paste
  • 2-3 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400°F.
  2. Line a pan with foil.
  3. Place the eggplant in pan and bake for about 35 minutes, turning once, until the eggplant is soft to the touch.
  4. While the eggplant is baking, heat the oil in a skillet.  Add the onion and sauté, over low heat until soft and transparent. About 10 minutes.
  5. When the eggplant is  cool enough to handle, discard the stem, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice. Scrape the flesh into a food processor, fitted with the steel blade. Add the onion, and the tomato paste and pulse until almost smooth. 
  6. Season to taste with lemon juice, salt, and pepper.
  7. Serve at room temperature.
 
 

Sweet and Sour Eggplant

Makes 4 first course servings.

This recipe is a nice addition to your file of first courses as it is delicious, easy to prepare and it keeps well.  The mint really enhances the flavor.  Serve it warm or at room temperature with crackers, toasted pita, or just plain.                 

INGREDIENTS

  • 1 medium eggplant, about 1 ¼  pounds
  • Kosher salt
  • ¼  cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 plum tomatoes, peeled, cored, seeded and coarsely chopped (See Note)
  • ½  cup tightly packed flat leaf parsley, coarsely chopped
  • 2 tablespoons seasoned rice vinegar
  • ½  tablespoon sugar
  • Freshly ground black pepper
  • Leaves from 4 sprigs fresh mint, coarsely chopped

PREPARATION

  1. Rinse the eggplant, pat dry, discard the stem and cut into ½ inch pieces.  Scrape off as many seeds as you can.  Place the cubed eggplant in a colander and sprinkle lightly with salt.  Let drain for about 30 minutes.  Squeeze gently and then pat dry with paper towels.
  2. Heat olive oil in a medium saucepan.  Add the onion and garlic and cook over moderate heat, uncovered, stirring from time to time, until golden, about 8 minutes.  Add eggplant and stir for a minute.  Stir in tomatoes and cook covered over low heat, stirring from time to time until the eggplant is soft, about 15 minutes.  Add parsley, vinegar and sugar.
  3. Season to taste with salt, pepper.
  4. At serving time add mint.  If combined before, the mint loses its aroma.

NOTE:

To skin tomatoes, drop them into boiling water.  Bring the water back to boil and drain.  Core the tomatoes and slip off the skin.  Cut the tomatoes in half widthwise and squeeze gently to remove the seeds.  Some seeds will remain.

 
 

Asian Eggplant

Makes 3-4 servings.

I love this piquant eggplant dish. Eating it with whole grain crisp crackers enhances the flavor. 

 

INGREDIENTS

  • 1 medium eggplant (about 1¼ pounds)

DRESSING

  • 1 garlic clove 
  • ½ inch ginger, peeled and grated
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon sugar
  • 1 tablespoon seasoned rice vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Cilantro leaves for garnish

PREPARATION

  1. Preheat the oven to 400 F.
  2. Place the eggplant in a foil-lined pan. Bake for 35-40 minutes, turning once. The eggplant should be soft.   
  3. Cool the eggplant until comfortable to handle. Cut off the stem, cut in half lengthwise and discard as many seeds as possible. Cut into small cubes.

DRESSING

  1. Coarsely chop the garlic on a cutting board and sprinkle with ¼ teaspoon salt. Using the blade of a knife, crush it to a paste.
  2. In a medium bowl combine the garlic paste, ginger, olive oil, soy sauce, sesame oil, sugar and rice vinegar. Add the eggplant, combine and season to taste.
 
 

Steamed Eggplant

Makes 3-4 servings. 

Eggplant is a vegetable that can be prepared in many different ways. Baked, broiled, barbecued, puréed or even steamed, it is always delicious. This light, slightly spicy dish is influenced by Chinese cuisine, and therefore I like to eat it with chopsticks. You may prefer to eat it with whole grain crackers. 

INGREDIENTS

  • 1 medium eggplant, about 1¼ pounds

DRESSING

  • 1½ tablespoons low-sodium soy sauce
  • 1½ tablespoons sesame oil
  • 1½ teaspoons sugar
  • 1½ teaspoons cider vinegar
  • Pinch of cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • Cilantro leaves, for garnish

PREPARATION

  1. Cut the stem off the eggplant and discard. Cut the eggplant lengthwise into quarters, scraping off the seeds, some will remain. (See Note)
  2. Place the eggplant quarters in the top section of a steamer; cover and steam over a brisk boil for 15 minutes. It should be soft.
  3. Remove the top section of the steamer and let the eggplant cool. With a fork, scrape the eggplant flesh from the peel into long strips. Discard the peel and place in a bowl.
  4. In a small bowl combine the soy sauce, sesame oil, sugar, cider vinegar, and cayenne.  Pour the dressing over the eggplant and toss.
  5. Season to taste and garnish with cilantro.

NOTE

It is very difficult to find eggplants without seeds. De-seeding is a nuisance. I am OK with leaving some seeds but not all. I think it interferes with the taste.