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Eggplant
Eggplants come in many shape and sizes but the different varieties are interchangable in recipes. Nutritionally, eggplants offer small amounts of vitamins and minerals but plenty of fiber. They are low in calories.
Before cooking eggplant you can peel it, although it is not necessary. Many recipes suggest "sweating" the eggplant before cooking. This will reduce any acrid flavors and excess moisture and when done the eggplant will also soak up less oil and need less salt in preparation. To "sweat", lightly salt slices of eggplant and allow to sit in a colander for 10-15 minutes. Rinse or gently squeeze off any liquid.
Eggplant is best when fresh. It can be stored either unrefrigerated at a cool room temperature, or in the hydrator drawer of the refrigerator for up to one week. For longer term storage, you can freeze eggplant in the form of baba ghanouj, ratatouille, or similar type dishes.
Recipes
The two recipes available from the link above are excerpted from Farmer John’s Cookbook:
The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by
Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).
Spicy Eggplant Pasta Salad with Calamata Olives
A delicious summer salad that is great as leftovers too, so make plenty. This is from the Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay.
- 2 small eggplants (about 1 1/2 lbs) - peeled and cut into 1/4 inch stips about 3 inches in length (I didn't bother peeling the young tender eggplants I had from the farm)
- 7 green onions - remove all but 2 inches of the tops and cut in half lengthwise, then into 1 inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon dried red chili flakes
- 1 medium red bell pepper, thinly sliced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 cup fresh sqeezed lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons mirin
- 1 lb dried pasta such as rigatoni
- 1/2 cup slivered calamata olives (the olive-hater in my household says these are optional, I would wonder why anyone would want to leave them out but suit yourself.)
- 1/2 cup minced fresh parsley
Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute the oil. Add the eggplant, green onion, and bell pepper; stir. Sprinkle with oregano and 1/4 teaspoon of the slat. Stir and saute over medium heat 15-20 minutes, until the vegetables are tender and browning nicely. Transfer to a bowl.
Whisk together the remaining 1 tablespoon olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 teaspoon salt. Pour the dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors blend.
Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
Grilled Sesame Eggplant
contributed by Shareholder Scott Shurr who found this recipe on the web at http://www.wpr.org/zorba/recipes/r03-28.htm.
(Serves 4)
- 1 med Eggplant, unpeeled & cut diagonally into 1" slices
- 1/2 tsp Sea salt
Marinade:
- 1 tsp Sesame seeds
- 1/4 tsp Crushed red pepper flakes
- 2 Tbsp Balsamic vinegar
- 1 tsp Sesame oil
- 1 tsp Extra virgin olive oil
- 1/2 tsp Lime juice, fresh
- 3 cloves Garlic, chopped
- 1 leaf Dried basil, crushed
Prepare Eggplant: Place eggplant slices on several layers of paper towels, and sprinkle
eggplant with salt; let stand 15 minutes, then blot dry with paper towels.
Prepare Marinade: In medium bowl, stir together sesame seeds, red pepper, vinegar, sesame
and olive oils, lime juice, garlic and basil. Brush mixture over eggplant slices; let stand
for 10-12 minutes to let flavor soak in.
Meanwhile, heat coals to medium-hot. Coat grill rack with olive or canola oil cooking spray.
Place eggplant directly on rack, and grill over medium-hot coals, about 5 minutes per side,
basting with remaining sesame seed mixture. Serve hot.
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