Eggplant offers a canvas to create a meal

Although most people think of eggplant as deep purple in color, there are actually many hues of the vegetable — everything from white to lavender to pale green, not to mention yellow and even a striped variety.

Whatever color you choose, most varieties can be used interchangeably.

This is the peak season for eggplant, a versatile, nutritious veggie. It’s a good source of Vitamins A, C and B complex and potassium with only 30 calories per cup, and it can be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed.

It can be prepared as an appetizer, main dish or part of a melange of vegetables, but however you use it, it can be delicious.

While eggplant by itself is rather bland, its flesh will soak up juices and oils, giving it flavor.

Some people have complained that eggplant can be bitter. Peeling it can alleviate that problem. You can also salt the cut eggplant and let it sit to leach out water and bitterness. Just remember to wipe off the salt.

You can also microwave slices on high for four to six minutes, then cover them and let them stand for a minute or two, blotting them to remove excess water.

When buying, choose eggplants with smooth, shiny skin that are heavy for their size and have no blemishes, tan patches or bruises. Smaller eggplants have fewer seeds, thinner skin and tend to be sweeter, more tender and less bitter.

Handle eggplant gingerly so you don’t bruise it. Wrap the eggplant in a paper towel and place in a perforated plastic bag before storing in the refrigerator vegetable bin. Do not store raw eggplant at temperatures lower than 50 degrees.

Once cut, eggplant will begin to darken. A saltwater bath or a brushing of lemon juice will keep the flesh light.

When cooking eggplant, don’t use aluminum cookware because it can cause discoloration.

Be sure to cook it thoroughly to get the maximum flavor and a creamy, smooth texture.

If frying eggplant, dredge slices in flour or coat them with batter or breadcrumbs to help decrease the amount of oil they absorb.

When using eggplant in stews or soups, it should be added during the last 10 to 15 minutes of cooking to prevent it from becoming mushy.

Following are some eggplant recipes from www.allrecipes.com and www.themediterraniandish.com.

 

 

Eggplant Mixed Grill

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 cloves garlic, minced

1 red onion, cut into wedges

18 spears fresh asparagus, trimmed

12 crimini mushrooms, stems removed

1 1-pound eggplant, sliced into 1/4-inch rounds

1 red bell pepper, cut into wedges

1 yellow bell pepper, cut into wedges

In a large resealable plastic bag, mix olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper and garlic. Add the onion, asparagus, mushrooms, eggplant, red bell pepper and yellow bell pepper. Seal and marinate in the refrigerator for two hours, turning occasionally

Preheat the grill to high heat. Lightly oil the grill grate. Grill vegetables six minutes on each side, until tender.

 

 

Eggplant Tomato Bake

1 eggplant, sliced into 1/2-inch rounds

1 tomato, sliced

1/4 cup grated fat-free Parmesan cheese

Arrange eggplant rounds on a baking sheet that’s coated with cooking spray. Sprinkle eggplant with half the Parmesan. Layer one tomato slice over each eggplant round, then sprinkle with remaining Parmesan.

Bake in a 400-degree oven for 10 to 15 minutes.

 

 

Crunchy Eggplant Parmesan

2 eggplants, peeled and sliced crosswise 1/4-inch thick

2 teaspoons salt

4 eggs, beaten

1-1/2 cups panko bread crumbs

2 tablespoons dried Italian herb seasoning

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

4 cups prepared pasta sauce

2 cups shredded Italian cheese blend

1/3 cup grated Parmesan cheese

Place eggplant slices on racks over the sink or paper towels. Sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, then rinse and pat dry with paper towels.

Place slices on two baking sheets coated with cooking spray and bake in a 400-degree oven 15 minutes, until eggplant is soft.

Pour beaten eggs into a shallow bowl. Combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg, then press into panko crumbs to coat. Place breaded slices back on the baking sheets and spray with cooking spray.

Broil eggplant two to three minutes, until tops are golden brown, then turn, and spray other sides with cooking spray. Broil two to three minutes, until golden brown. Heat olive oil in a skillet over medium heat, add onion and garlic and cook five minutes, stirring, until onion is translucent. Stir in prepared pasta sauce and remove from heat.

Spread one-third of the pasta sauce into bottom of a greased 11-by-13-inch baking dish. Top with half the eggplant slices, half the Italian cheese blend and half the Parmesan cheese. Layer another third of the sauce over the top, then the remaining eggplant, pasta sauce, Italian cheese blend and Parmesan cheese.

Bake in a 350-degree oven about 30 minutes, until cheese is melted and bubbly. Let stand 10 minutes before serving.

 

Easiest Eggplant

1/2 cup seasoned bread crumbs

1 medium eggplant, peeled and sliced into 1/2-inch rounds

4 tablespoons mayonnaise, or as needed

Place bread crumbs in a small shallow dish. Coat eggplant slices on both sides with mayonnaise, then press into bread crumbs to coat. Place on a baking sheet lined with aluminum foil.

Bake in a 350-degree oven about 20  minutes, until bottoms are golden brown. Flip slices over and continue baking 20 to 25 minutes, until brown on the other side.

 

 

Melitzanosalata

2 large eggplants

1 to 2 large garlic cloves, minced

1/3 cup finely chopped red onion, plus more for garnish

1 packed cup chopped fresh parsley, more for garnish

Kosher salt

Black pepper

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1 lemon, zested and juiced

1/4 cup extra virgin olive oil

A few pitted kalamata olives, sliced, optional

Feta cheese, optional

Pierce whole eggplants with a fork in a few places. Place eggplant over a gas flame, grill or under a broiler and cook, turning with a pair of tongs, until the skin is fully charred and the eggplant is quite tender.

Place eggplant in a bowl and set aside until cool enough to handle. Peel charred skins off and discard. Cut eggplant into chunks and place in a colander for about 10 minutes to get rid of any excess juices.

Add garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices. Mix to combine, using a fork to break up the eggplant into smaller chunks.

Cover and chill eggplant dip in the fridge for a few brief minutes. Transfer dip to a serving plate and spread. Drizzle with extra virgin olive oil. Arrange with lemon zest, parsley, red onions, olives and a sprinkle of feta. Serve with crusty bread or pita bread.

 

 

Pasta Alla Norma

2 eggplants

Kosher salt

Extra virgin olive oil

5 garlic cloves, minced

1 teaspoon crushed red pepper flakes

2 14.5-ounce cans diced tomatoes with their juices

1-1/2 teaspoon dry oregano

3/4 pound rigatoni pasta

1/2 cup chopped fresh parsley

1/2 cup grated ricotta salata

Trim the eggplant and partially peel them in a striped pattern. Slice into 1/2-inch-thick rounds. Season with kosher salt on both sides and lay flat for as long as 30 minutes. Wipe eggplant dry and remove excess salt using a paper towel.

Brush the bottom of a large sheet pan or two with extra virgin olive oil. Arrange eggplant slices in the pans in a single layer. Roast in a 425-degree oven 35 to 40 minutes, turning halfway through, until deep golden brown.

In a large deep pan, heat three tablespoons extra virgin olive oil over medium heat until shimmering. Add garlic and red pepper flakes, lower heat and cook, tossing regularly, until the garlic gains a little bit of color. Add tomatoes with their juices, oregano and a good pinch of kosher salt and black pepper. Bring mixture to a boil, then lower the heat and let simmer briefly.

When ready, add roasted eggplant to sauce. Let simmer while you cook the pasta in boiling salted water according to package instructions. Drain, then combine the pasta with the eggplant and sauce. If needed, add a little bit of the pasta water and toss until the pasta is well-coated. Taste and adjust seasoning.

Add chopped parsley and grated ricotta salata cheese to finish.

 

 

Baked Eggplant Fries

1 medium eggplant

3/4 cup flour

2 eggs, lightly beaten

1 cup bread crumbs

1 teaspoon garlic powder

1 teaspoon dried oregano

Pinch salt

Pinch pepper

Olive oil cooking spray

Tzatziki sauce or marinara, optional

Cut eggplant into one-inch rounds. Sprinkle with salt and set aside for 20 minutes. Pat dry, then cut slices into even-sized batons or “fries.”

Dredge fries in the flour, then dip them in the eggs before coating them in a mixture of breadcrumbs, garlic powder, oregano, salt and pepper.

Set a wire rack on top of a baking sheet and coat it with olive oil cooking spray. Arrange fries on top of the rack. Spray fries with a little olive oil cooking spray, then bake in a 425-degree oven for 10 minutes, until fries are golden and crisp.

Serve fries hot or warm with the Tzatziki sauce or a side of marinara.

 

 

Baba Ganoush

2 Italian eggplants or small globe eggplants

1/4 cup tahini paste

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon plain Greek yogurt, optional

Kosher salt

Black pepper

1 teaspoon sumac

3/4 teaspoon Aleppo pepper or red pepper flakes, optional

Extra virgin olive oil

Toasted pine nuts for garnish, optional

Turn one gas burner of grill or stovetop on medium high. Place eggplant directly over the flame and cook about 20 minutes. Using a pair of tongs, turn  eggplant every five minutes until it is tender and the skin is charred and crispy on all sides. The eggplant should deflate and become tender.

Transfer eggplant to a large colander over a bowl and let drain until fully cooled and all excess water has been drained. You may open the eggplant a bit and push on it with a knife or a spoon to help release its juices.

Once the eggplant is cool to the touch, peel charred crispy skin off. Discard the skin and the stem.

Transfer cooked and fully drained eggplant to a bowl. Use a fork to break it into smaller pieces. Add tahini paste, garlic, lemon juice, Greek yogurt, salt, pepper, sumac and Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well combined.

Cover and chill in the fridge for 30 to 60 minutes.

To serve, transfer baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if desired. Serve with pita wedges or pita chips and veggies.

 

 

Low-Carb Eggplant Pizza

1 eggplant, sliced into 1/2-inch rounds

Kosher salt

Extra virgin olive oil

6 ounces sliced white mushrooms

2 cups fresh baby spinach

1 cup marinara sauce or homemade spaghetti sauce

10 ounces fresh mozzarella

Season eggplant with kosher salt on both sides. Set eggplant aside to drain excess fluid for 20 to 30 minutes, then wipe off any water and any excess salt.

Brush a large sheet pan with extra virgin olive oil. Arrange eggplant slices in one single layer. Brush the top of each slice generously with extra virgin olive oil, then bake on the middle rack of a 425-degree oven for 15 to 20 minutes, turning halfway through, until eggplant has softened.

Heat about one tablespoon extra virgin olive oil in a skillet. Cook mushrooms over medium-high heat for five minutes, tossing regularly until they gain some color. Stir in the spinach until it wilts. Season with a bit of kosher salt.

Remove eggplant from the oven and top each eggplant slice with one tablespoon marinara sauce and one slice fresh mozzarella. Turn oven to broil and return the sheet pan to the oven. Broil one to two minutes, until cheese melts.

Remove eggplant from the oven. Arrange mushroom and spinach mixture over the eggplant slices and serve.

 

 

Roasted Eggplant Caprese Salad

1 eggplant, sliced into 1/2-inch rounds

Salt

3 large or steak tomatoes, sliced into 1/2-inch rounds

Extra virgin olive oil

20 basil leaves, plus more for the dressing

16 ounces fresh mozzarella cheese, sliced

For basil vinaigrette:

1 small garlic clove, chopped

1 cup packed basil leaves

1/4 cup extra virgin olive oil

1/2 tablespoon lime juice

Pinch crushed red pepper

Salt

Pepper

Spread eggplant slices on a large tray and sprinkle generously with salt. Let sit 30 minutes, then pat eggplant dry.

Place eggplant and tomato slices on a large baking sheet. Drizzle with olive oil, then roast in a 425-degree-oven for 10 to 15 minutes.

When eggplant and tomatoes are cool enough to handle, arrange eggplant, tomato, cheese and basil in a tight row in a 6-by-9-inch baking dish. Repeat the pattern until baking dish is filled side-to-side.

Bake in a 425-degree oven for seven to 10 minutes, just until the cheese melts slightly.

In a small food processor, blend chopped garlic with the basil leaves, olive oil, lime juice and spices.

Remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place extra basil vinaigrette in a bowl to serve next to the salad. Serve with a loaf of crusty bread.

 

 

Mediterranean Grilled Eggplant With Whipped Feta

1 globe eggplant, sliced into 1/2-inch rounds

Kosher salt

Extra virgin olive oil

For olive oil, garlic and jalapeno sauce:

Extra virgin olive oil

2 garlic cloves, minced

Juice of 1 lemon

1 jalapeno, finely chopped, remove ribs and seeds if desired

1 to 2 teaspoons sumac

For whipped feta:

8 ounces quality feta, drained

3/4 cup Greek yogurt

1 lemon zest

2 tablespoons extra virgin olive oil

1 teaspoon Aleppo pepper or red pepper flakes

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

2 to 3 tablespoons toasted pine nuts, optional

1 to 2 tablespoons crushed pistachios, optional

For whipped feta, combine feta, Greek yogurt and lemon zest in the bowl of a large food processor fitted with a blade. Blend, and while the processor is running, drizzle olive oil through the top until feta is whipped to a smooth mixture.

Transfer whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making a well in the middle. Pour a bit of olive oil all over the feta, then top with Aleppo pepper, fresh herbs, and nuts. Set aside or refrigerate.

  Lay eggplant slices on a large tray lined with paper towel. Salt eggplant generously and let sit for 20 to 30 minutes. Wipe the eggplant dry and remove excess salt before grilling.

In a small bowl, combine three tablespoons olive oil with lemon juice, garlic and jalapeno. Add a pinch of kosher salt and set aside.

When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.

Brush eggplant slices on one side with olive oil. Arrange eggplant on the heated grill, oiled side down, and cook three to four minutes, until some char marks form on the bottom. Turn over and brush the other side of the eggplant with olive oil. Cook three to four minutes, until eggplant is tender and good char marks have formed on both sides.

  Arrange grilled eggplant on a large platter and immediately season with sumac and drizzle olive oil and jalapeno mixture all over. Add the plate of feta and warmed pita bread for serving.