Eggplants are used as vegetables but they are fruit or more precisely berries from the nightshade family. The eggplant is native to India and Pakistan but now it’s grown around the world.
Its popularity has waxed and waned through the centuries. In the 12th century, the Spaniards thought it to be an aphrodisiac and called it the apple of love, but by 1280, it was called mad apples and thought to cause insanity.
In the 1600s, the Spaniards took the eggplant to South America and in the early 1800s, Thomas Jefferson introduced it to the United States.
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There are many varieties of eggplant but in Canada the most available are the globe, Japanese or Asian and the egg shaped kinds.
The globe is the most common and has a large oblong shape and a glossy dark purple skin. In French, eggplants are called aubergine and it seems there is no coincidence that this is also the name of a dark purple colour.
The globe eggplant can be cut into thick slices or cubes for frying, roasting or grilling. It is also used to make eggplant parmesan and Greek moussaka.
The Japanese or Asian eggplant is long and slender and often a lighter purple in colour. It is easy to slice in half for baking or grilling and are often used in a stir fry.
The egg-shaped eggplant is small and round and comes in a variety of colours from white to yellow to purple and even variegated white and purple.
Eggplants are available in grocery stores all year around but are at their peak in August and September. The sponge centre of the eggplant tends to soak up oil when cooking so adding a bit of salt helps reduce this. Eggplants will also discolour shortly after cutting so cook them immediately.
I often cut them in half or slices, brush them with oil and vinegar (usually balsamic or red wine), sprinkle with spices and roast or grill. Sometimes, I top with grated cheese like parmesan or make a Caprese salad.
Grilled eggplant caprese salad with mustard vinaigrette
An easy salad that will impress your taste buds and your guests.
Mustard vinaigrette:
- 3 tbsp. whole grain mustard 45 mL
- 2 tbsp. white wine vinegar 30 mL
- 1 tbsp. Dijon mustard 15 mL
- salt
- black pepper
- 1/2 c. canola oil, plus extra for brushing
- 1 tbsp. chopped fresh parsley 15 mL
- 1 tsp. chopped fresh thyme 5 mL
Salad:
- 2 fresh tomatoes
- 1 eggplant
- 1/2 lb. fresh mozzarella 250 g
- 8 large basil leaves
- salt
- canola oil
- 1/4 c. micro greens 60 mL
In a small bowl, whisk together whole grain mustard, white wine vinegar, Dijon mustard and a dash of salt and black pepper until combined. Whisk in canola oil until fully incorporated and stir in fresh parsley and thyme. Adjust seasoning to taste. Set aside.
Slice tomatoes, mozzarella and eggplants into one-quarter inch slices. Prepare grill for medium-high direct heat.
Lightly salt tomato and eggplant slices and brush with canola oil.
Grill tomato and eggplant slices over direct heat for approximately three minutes. Flip and grill an additional two minutes.
Remove from grill and make “stacks” with alternating layers of eggplant, tomato, mozzarella and basil. Drizzle stacks with prepared mustard vinaigrette and garnish with fresh micro greens. Adapted from www.weber.com.
Mirza ghasemi
My friend, Vicky, recommended this recipe. Like many eggplant recipes, it looks like a hot mess but tastes great.
- 2 large eggplants
- 3 large tomatoes, chopped, skins removed
- 7 cloves garlic, finely chopped
- 3 eggs, lightly beaten
- 1 tsp. tomato paste 5 mL
- 1/3 c. canola oil 75 mL
- 1 tsp. turmeric 5 mL
- salt and black pepper to taste
Preheat oven to 400 F (210 C).
Pierce eggplants and bake for 40 minutes in oven until soft inside and skin is crispy on outside or grill them on a barbecue grill until eggplants are well cooked.
Set aside to cool.
Remove skin and mash eggplant with a fork.
In a skillet, saute chopped garlic in hot oil until light brown on medium heat. Add in turmeric and stir.
Add chopped tomatoes, tomato paste, salt and black pepper to mix, stir well and cook for an additional 10 minutes over medium heat.
Pour beaten eggs over eggplant mixture, then stir until well blended. Cook for three to four minutes. Taste and adjust seasoning if necessary. Serve on a platter with warm bread and fresh herbs.
Serves four. Source: turmericsaffron.blogspot.ca/2009/02/mirza-ghasemi-northern-irans-eggplants.html.
Eggplant cheesecake
This is a savoury cheesecake that is a good appetizer or a lunch dish with salad. The Ottolenghi Plenty cookbooks introduce us to a new way of looking at vegetables. Za’atar is a Middle Eastern spice blend that includes thyme, sesame seeds, salt and sumac (dried and ground berries of the sumac bush are native to the Middle East). It is available in larger grocery stores in the spice or ethnic food aisle.
- 1/4 c. olive oil, 60 mL
- plus 1 tsp. extra for brushing foil 5 mL
- 2 medium eggplants, cut crosswise into slices 3/4 inch (2 cm) thick 700 g
- 5 oz. feta cheese crumbled into large chunks150 g
- 5 oz. cream cheese 150 g
- 3 eggs
- 1/4 c. heavy cream 60 mL
- 1 c. baby plum tomatoes, halved lengthwise
- 1/3 c. oregano leaves, torn 75 mL
- 1 1/2 tsp. za’atar 7 mL
- salt and black pepper
Preheat oven to 400 F (210 C). Line base and sides of a deep seven and a half inch (19 cm) square baking pan or a round baking pan eight inches (20 cm) in diameter with aluminum foil and brush with olive oil.
Lay eggplant slices on a baking sheet lined with parchment paper and brush with a 1/4 cup (60 mL) olive oil, making sure eggplants absorb plenty of oil.
Sprinkle with a 1/4 teaspoon (1 mL) salt and black pepper.
Roast for 40 minutes, until eggplant slices are soft and golden. Set aside to cool. Turn down oven temperature to 325 F (170 C).
Arrange eggplant slices in prepared baking pan. They should fill up the pan as they lean against one another, almost standing on their sides.
Fill gaps between pieces with tomatoes and sprinkle with half the oregano.
Pour cream mixture into pan, just enough to leave some eggplant pieces and tomatoes exposed.
Sprinkle with remaining oregano and bake in oven for about 40 minutes, until custard sets and turns golden.
Remove from oven and let cool to room temperature.
Remove cake from oven and cut into four squares (or into wedges, if using a round dish).
Mix za’atar with remaining one teaspoon olive oil, brush over top and sides of cake and serve.
Source: Plenty More: Vibrant Vegetable Cooking From London’s Ottolenghi.
Simple Baba Ganoush
I love saying baba ganoush but I love this savoury dip even more.
- 1 medium eggplant
- canola oil
- 1 tsp. sea salt 5 mL
- 1 lemon, juiced
- 1 large clove garlic, grated or finely minced
- 2 tbsp. tahini 30 mL
- 1/4 tsp. sea salt 1 mL
Optional:
- 2 tbsp. fresh cilantro, parsley or basil, chopped 30 mL
- olive oil (for roasting)
Preheat oven to high broil (or medium if possible) and position rack at top of oven.
Slice eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in sink to drain excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with canola oil and sea salt. Roast for five to 10 minutes, turning once or twice, until eggplant is softened and golden brown.
Remove from pan, stack and wrap rounds in foil to lock in moisture. Wait five minutes.
Peel away most eggplant skin, which should be soft and tender and skin should come off easy, then add inside flesh to a food processor.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. Serve with pita and/or pita chips and veggies. Keep covered in fridge for several days. Adapted from minimalistbaker.com/simple-baba-ganoush.
Eggplant, tomato and egg onion curry
- 8 green onions
- 1 c. plain yogurt,stirred 250 mL
- 1 tbsp. Mexican chili powder 15 mL
- 1 tsp. turmeric 5 mL
- 1 tsp. ground cayenne pepper 5 mL
- 2 1/2 tsp. salt 12 mL
- 1 eggplant with skin
- in 1 inch (2 cm) cubes
- 2 c. chopped tomatoes 500 mL
- 1/2 c. canola oil 125 mL
Wash green onions. Chop white parts in rounds 1/4 inch long. Remove and discard hollow green parts.
Chop remaining green parts in rounds 3/4 inch long. Set aside.
In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt.
Add eggplant, tomatoes and onions, and stir well to make sure vegetables are well covered in curry mixture. In a shallow heavy pan, heat oil on medium high heat for one minute.
Pour curry into pan and stir well. Saute for about three minutes, reduce heat to medium low and cover. Simmer for another 10 minutes, stirring once halfway through cooking. Turn off heat and stir once more.
Remove lid if you are not going to serve curry immediately or eggplant will become mushy.
To serve, ladle curry into six bowls or plates. If serving with another curry, serve this one into a bowl, so that it does not run on the plate. Serves six.
Source: Vij’s: Elegant and Inspired Indian Food.
Dorothy Long is a home economist in the agrifood trade and former greenhouse grower from Lloydminster, Sask. She writes a blog at prairiekitchencompanion.blogspot.ca. Contact: food@producer.com.
