Eat Fresh - Eggplant

Published September 13, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Eggplant is a much-maligned fruit. It is equated with ghastly dishes used to torture small children (you won’t leave the table until you finish that eggplant-lima bean casserole!) and tasteless concoctions devoured by die-hard vegans. And it is true that eggplant can be a nasty thing if it is not cooked right — but when it is right, it is definitely a good thing.

Eggplant is a bit like tofu in that it does not have much taste of its own but it easily takes the taste of whatever it is cooked with. It can be marinated, sautéed, baked, fried, steamed or broiled, and the taste will change from dish to dish so if you don’t like it one way, try again until you find one you like.

The perfect eggplant has dark skin, usually purple or black, that is glossy and shiny. The best way to test for freshness is to give it a gentle squeeze. Hold the eggplant in your palm and press it gently with your thumb. A fresh, ripe fruit will fell like a rubber ball and the flesh will bounce back after it is squeezed. If it doesn’t bounce back, it is overripe and it will be bitter and nasty.

Eggplants bruise easily, so handle them carefully. They can be stored unwrapped in the fridge for 1 to 2 weeks. They don’t freeze well, so it is best to cook them first, then freeze.

Baked Eggplant Parmesan

The first time I had eggplant parmesan, it was a nasty thing. I finally discovered this recipe for baked, not fried, parmesan and it makes a very tasty dish.

2 to 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese

For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.

While the eggplant is sitting, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt and pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

Baba Ghanoush

This classic makes a great dip or spread with pita bread or crackers.

2 medium eggplants

juice of 1 1/2 lemons

1/4 cup virgin olive oil

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

salt to taste

fresh parsley finely chopped

green peppers finely chopped

green onions finely chopped

pita bread

Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes. Peel and sprinkle quickly with half the lemon juice. Cool and chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Serve trimmed with parsley, green peppers and green onion with pita.