email this page'Bout 19 different ways.
Sometimes I just have it raw
with Mayonnaise."
("Eggplant," lyrics by Michael Franks)
Most people I know aren't fond of eggplant. They haven't discovered, as jazzman Michael Franks sings, that eggplant can be cooked "'bout 19 different ways." The French know better. They call it aubergine—a lovely name for a versatile fruit. And although we think of it as a vegetable, it really is a fruit—specifically a berry—related to the tomato and potato.
Ranging in color from white to green to dark purple and in size from 2 to 12 inches, eggplant can be baked, braised, boiled, fried, grilled, roasted, sautéed or stewed, finding a home in all kinds of dishes, from dips to entrées. Here are two recipes (not quite 19) that showcase eggplant.
Summer Fresh Ratatouille
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
1 medium fennel bulb, with stems and leaves
3 tablespoons olive oil
1 large sweet onion, cut into thin wedges
1/2 teaspoon fennel seeds
1 1/2 pounds eggplant, peeled and cut into large cubes
1 large orange bell pepper, cut into 1-inch pieces
2 zucchini, cut in half lengthwise and sliced
4 garlic cloves, chopped
2 large tomatoes, cut into wedges
1/4 cup dry red wine
1/2 teaspoon kosher salt
1/2 cup coarsely chopped fresh basil
1/4 teaspoon coarsely ground black pepper
Shaved Parmigiano Reggiano cheese (optional)
Instructions
3 tablespoons olive oil
1 large sweet onion, cut into thin wedges
1/2 teaspoon fennel seeds
1 1/2 pounds eggplant, peeled and cut into large cubes
1 large orange bell pepper, cut into 1-inch pieces
2 zucchini, cut in half lengthwise and sliced
4 garlic cloves, chopped
2 large tomatoes, cut into wedges
1/4 cup dry red wine
1/2 teaspoon kosher salt
1/2 cup coarsely chopped fresh basil
1/4 teaspoon coarsely ground black pepper
Shaved Parmigiano Reggiano cheese (optional)
1. Trim fronds off fennel and cut off all but 3-inches of stalks. Peel bulb and cut with remaining stalks into irregular pieces.
2. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned.
3. Add fennel seeds, eggplant and bell pepper; cook about 10 minutes, stirring occasionally.
4. Add zucchini and garlic; cook, stirring, about 5 minutes. Stir in tomatoes, wine and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, 10 to 15 minutes.
5. Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using. Serves 8.
Recipe by David Feder, "Eggplant," August 2009.
Nutritional Information
2. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and onion; cook and stir until onion is lightly browned.
3. Add fennel seeds, eggplant and bell pepper; cook about 10 minutes, stirring occasionally.
4. Add zucchini and garlic; cook, stirring, about 5 minutes. Stir in tomatoes, wine and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, 10 to 15 minutes.
5. Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using. Serves 8.
Recipe by David Feder, "Eggplant," August 2009.
Per serving: 110 calories, 6g fat, 0mg chol., 2g prot., 13g carbs., 5g fiber, 140mg sodium.
Grilled Eggplant Pita Sandwiches
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
3 (1/2-pound) eggplants, trimmed, peeled if desired
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons peanut butter
1 tablespoon grated peeled fresh ginger
1 tablespoon peanut oil
1/2 teaspoon crushed red pepper (optional)
1 1/2 cups baby spinach or torn iceberg lettuce leaves
6 (6-inch) pitas, warmed
1/2 cup chopped fresh cilantro
6 tablespoons chopped peanuts
Instructions
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons peanut butter
1 tablespoon grated peeled fresh ginger
1 tablespoon peanut oil
1/2 teaspoon crushed red pepper (optional)
1 1/2 cups baby spinach or torn iceberg lettuce leaves
6 (6-inch) pitas, warmed
1/2 cup chopped fresh cilantro
6 tablespoons chopped peanuts
1. Prepare grill.
2. Slice eggplants crosswise into 1/2-inch discs.
3. Stir together vinegar and soy sauce. Divide mixture between two small bowls. In one bowl, add peanut butter; stir well. In second bowl, stir in ginger, peanut oil and crushed red pepper, if using.
4. Brush ginger mixture on both sides of eggplant slices.
5. Grill over medium heat until just softened and slightly charred, about 5 minutes per side, brushing occasionally with ginger mixture.
6. Layer eggplant and spinach over each pita. Add cilantro and peanuts. Drizzle with peanut butter mixture. Serves 6.
Recipe by David Feder, "Eggplant," August 2009.
Nutritional Information
2. Slice eggplants crosswise into 1/2-inch discs.
3. Stir together vinegar and soy sauce. Divide mixture between two small bowls. In one bowl, add peanut butter; stir well. In second bowl, stir in ginger, peanut oil and crushed red pepper, if using.
4. Brush ginger mixture on both sides of eggplant slices.
5. Grill over medium heat until just softened and slightly charred, about 5 minutes per side, brushing occasionally with ginger mixture.
6. Layer eggplant and spinach over each pita. Add cilantro and peanuts. Drizzle with peanut butter mixture. Serves 6.
Recipe by David Feder, "Eggplant," August 2009.
Per serving: 320 calories, 12g fat, 0mg chol., 11g prot., 45g carbs., 7g fiber, 560mg sodium.
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