Eggplant/Aubergine

[Jesse A]

My favorite eggplant dish is baingan bhartha (spelling may vary) - smoky Indian curried eggplant.

Blacken the eggplant's skin all over (over coals is best, but a gas burner or broiler will do). Let them steam in their skins until cool enough to handle, then peel and chop the flesh.

Fry a paste of onion, garlic and ginger until nice and darkened, add spices, then the eggplant, and stew until the mixture thickens and the eggplant cooks into a puree.

Finish with garam masala and a squeeze of lemon.

The key is the initial roasting of the eggplants to get a deep, smoky background flavor to support the spices. Yum.

[MamaC]

Zacusca

Picture above.

We like to roast the vegetables, tomatoes included... on a flat tin over open fire. They get that natural smocky taste. A BBQ grill could be used for this tasc covered by a flat tin.

You could make smaller batch first, but I can bet it will go so fast, you'll be sorry you didn't make the whole batch.

750 ml oil (I like olive oil, but you could use any oil)

1 1/2 kg (3 lb) onion, chopped very fine

2 kg (4 lb) eggplant (roasted, peeled and let to drain the juice in a colander then chop very fine)

1 kg (2 lb) red bell pepper (roasted, peeled and removed the core and seeds let to drain the juice in a colander, chopped fine)

2 kg (4 lb) tomatoes (blanched for 5 min. peel and chop very fine or crushed by hand)

1/2 teaspoon black pepper

salt to taste

1 teaspoon cayenne pepper (only if you like it a little bit spicy)

6 Bay leaves

After you prepared all the vegetables as above mentioned, place oil in a large pot let warm up add and saute the onion until glossy. Add the rest of the ingredients, taste for salt and pepper. Leave on the top stove, until comes to a boil, mix occasionally not to stick to the bottom.

Place the whole pot in the oven and bake at 350°F (180°C) for 2 1/3 – 3 hours.

There will be oil at the top mix well and add to jars. The oil will keep the spread sealed. Also could be used to marinate feta cheese.

This could be canned, or could be freeze up to 6 months.

Serve plain, spread on fresh slice of bread, or with chips. Perfect for lunch or school snack. Very filling and so yummy cannot stop eating.

My preference is to serve it with fresh bread and feta cheese.

Enjoy!

[Sony]

Hi all,

My favorite jar of tahini has finally gone rancid.

Fortunately I figured that out before dolloping it into the other ingredients for a batch of baba ganoush!

Anyway, I won't be able to pick up another jar of tahini until the weekend and would like to create something delicious with this gorgeous, grilled-to-unctuousness eggplant (2 large halves total). What would you do with it?

Thanks for any ideas you might have!

[russ parsons]

olive oil and garlic?

[Smithy]

How about creamed eggplant? Basically, you make a bechamel sauce and mix that roasted eggplant (with a bit of lemon and salt) into it, then stir until the eggplant "melts" into the sauce (that step still amazes me), add grated kasseri cheese, and stir all until creamy. It's wonderful, with or without spiced lamb stew over the top. You can see photos and discussion of the process, interspersed with discussion about the lamb dish and other extraneous items in this post from my food blog. Scroll about halfway down that post until you see the eggplant, then you'll know you're in the right area.

Edited for spelling.

Edited April 25, 2006 by Smithy (log)

[mizducky]

Baba ganoush is only one of many types of yummy dips you can make with roasted eggplant. I just Googled on "eggplant dip" -- and while a lot of recipes I turned up were for baba ganoush, there was also a number of others.

There's a whole bunch of eggplant dip recipes on this website dedicated to eggplant--just plug the word "dip" into their onboard search engine. I didn't look at every single one of the dip recipes turned up by such a search, but of the ones I did, I noticed several that did not call for tahini.

You could also just experiment. Eggplant is a terrific relatively neutral palette on which you could build any number of different seasoning profiles. I think it would be really cool, for instance, to try an Asian direction (soy sauce, sesame oil, grated ginger, slivered scallions, etc.) or an East Indian direction (garam masala, a little yogurt, etc.).

Or you could even make a decent baba ganoush substituting a small amount of good "natural" (no sweeteners) peanut butter in place of the tahini. When I've done this, I've found myself upping the lemon juice somewhat to compensate for that missing tang the tahini adds, but it still produces a nice result of the proper consistency.

[Jason Perlow]

Make a spicy eggplant dip. Put it in the food processor with some olive oil, lemon juice, dried chili pepper flakes, S&P, and a bunch of garlic. That's essentially "Turkish Salad".

Edited April 24, 2006 by Jason Perlow (log)

[petite tête de chou]

I would include it in either a ravioli or lasagna filling.

Mix it with fresh herbs, lemon juice, s/p and smear it on the inside of pitas.

Pound a chicken breast flat, spread the eggplant, a bit of cheese of choice, dust with seasoned flour, dip in egg, roll in seasoned crumb of choice and bake.

[pigeonpie]

Add lemon and garlic as you would have done, but then also add in finely chopped/sliced tomatoes and red onion. Then, to make it perfect, drizzle (I hate that word, but I can't think of a better one just now) over some pomegranate syrup. The combination of smokey aubergine, sharp onion, and sweet-sour pomegratate syrup, softened by the tomatoes, is fabulous. It's still good without the pomegranate syrup - but with it

(Even though baba ghanoush is one of my absolute favourite things to eat, I often do this instead even when I have tahini).

[Sony]

Wow- thanks everyone! Your responses were just what I needed to jog my brain freeze! Might just be having leftover moussaka tonight (rough day), but I'll rummage around to see what I have in the cabinets- I might combine several ideas....

Pigeonpie, I'm so glad you suggested a use for pomegranate syrup! It's one of those condiments that sits unused in my fridge much more than it should And Mizducky, that website looks fascinating (such dedication to the eggplant!)

Much appreciation to everyone- will probably report back in a few days....-

Sony

[ChefCrash]

Sony you can make a different virsion of Baba Ghanouj (some say is the original).

1 large eggplant stewed and pealed.

2 large ripe tomatoes stewed

1 clove garlic smashed

salt

Olive oil

Mix Eggplant, tomatoes and garlic. Salt to taste. Pour olive oil on top.

[purplewiz]

How about creamed eggplant? 

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What she said . Since seeing this in the blog I've made it a number of times (substituting cheeses for variety), and it's simply fantastic. I've used it basically anywhere one might use a creamy polenta.

Marcia.

[Milagai]

You could always make Baingan Bharta.

one version of the

Recipe: http://vegetarian.allrecipes.com/az/BingnBhrtggplntCrry.asp

Milagai

[scubadoo97]

Sony you can make a different virsion of Baba Ghanouj (some say is the original).

1 large eggplant stewed and pealed.

2 large ripe tomatoes stewed

1 clove garlic smashed

salt

Olive oil

Mix Eggplant, tomatoes and garlic. Salt to taste. Pour olive oil on top.

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That's one of the ways my family makes it. A local Israeli restaurant make baba ghanouj with mayo instead of tahini. It really works well. Comes out creamy, white and no bitterness. I have tried it a few times and get raves from those that try it, but it is not traditional

[Verjuice]

How about creamed eggplant? 

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What she said . Since seeing this in the blog I've made it a number of times (substituting cheeses for variety), and it's simply fantastic. I've used it basically anywhere one might use a creamy polenta.

Marcia.

←

Absolutely.

Otherwise known as hunkar begendi (Sultan's Delight). I use Claudia Roden's recipe. It's basically grilled/roasted eggplant into which flour, butter, milk and cheese have been incorporated. Serves beautifully as a bed for grilled, steamed or stewed lamb, but it's excellent with grilled vegetables or just on its own.

It's a Turkish dish, and I think it's the best way to eat eggplant.

I grew up in a Lebanese household where the baba ghanouj flowed like water. Trust me. This is better. Different, but better.

Need to make some immediately.

[ayana]

This recipe is DELICIOUS. It's for 2 eggplants so just halve it.

Israeli Eggplant-Tomato Salad

2 eggplants

1 big onion, minced

Salt, pepper

½ of a big lemon, or more to taste

2 heaping tsp sugar (yes, sugar! It's the secret ingredient, don't take it out!)

One can chopped tomatoes, unseasoned

Broil eggplants under the broiler about 15-20 min, turning them halfway through. Test by sticking a fork into the neck, showing that they’re mushy. Peel and mash with a fork in a bowl. Drain if there’s any liquid.

In the meantime, fry 1 big minced onion in vegetable oil – NOT olive oil – till done. (I know, you think olive oil would be better. But for some reason, it's not.)

Add eggplants to the onion in the pan, along with one can chopped tomatoes, salt and lots of pepper, ½ of a big lemon or more to taste, and about 2 heaping tsp of sugar or more to taste. Don’t be scared to add the sugar, that’s what makes it good. NO GARLIC. Simmer on low heat for a while. Cool completely, garnish with fresh parsley, serve with pitas.

Everyone always loves this.

[Sony]

My eggplant is no longer sad.

For the first time ever, I made hunkar begendi. Oh my.....this is definitely comfort food for me. I was licking the bowl like it was cake batter!

Didn't even have any cheese to add, and it was lush and creamy, with the richness cut just enough by the lemon juice. Smithy, I too was fascinated by the the melting of the eggplant- I couldn't picture it at first, but that really is the best description!

Glad I have a new go-to side dish for rough day, and very excited to try out all the delicious-sounding recipes posted here! Thank you so much everyone!

[Pitter]

Thanks MamaC for your recipe. I am making it today as part of a multi-course "eggplant party" for someone who just finished his Ph.D. in plant science, with his thesis on, what else (?) EGGPLANT!

[iii_bake]

OK, here goes, lets see if this works:

Above is a photo of makhuea proh; the kind that is usually cooked in curries (but can be eaten raw with nam phrik, chili pastes).

Above are makhuea phuang (bunch eggplants), also used in curries, or often raw and pounded up in nam phrik kapi.

Makhuea yaaw (long eggplant).  Often grilled, or sliced in some (often Muslim-style) curries.

And finally a couple kinds of tiny eggplants usually eaten raw with nam phrik.

Hope this helps!

Austin

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Hi Austin and everyone,

I have questions on Big (3" round, 3-4" long)Round purple eggplant..

When you roast the eggplant until done...does it get so soft and watery when done?

I normally work with the long eggplant ( as pictured by Austin, that's kind of u)...and it is so soft and tender...

But with the purple one...it does not seem to become tender.

Is this normal...or i need to cook more?

SOS

iii

[Dave Hatfield]

I have a few white eggplants growing but I am not sure what they are used for. -----

Jason Perlow -- Director eGullet.com Community

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Jason, use them just like the black ones. They make a nice color contrast although ther skins do go a bit yellow when cooked.

[Dave Hatfield]

I'm amazed all this wonderful eggplant knowledge and delicious sounding recipies yet nobody has mentioned one of the simpliest yet most tasty ways to prepare eggplant.

This recipe is adopted from Paula Wolfert's last book. Cut off the stem end of the eggplant. Cut garlic cloves into this wedges. Poke holes, 5-8 depending upon size, around each eggplant. Insert the garlic slices into the holes. (I use an oyster knife for the hole poking as they're broad & stiff, but any knife will do.

Rub the eggplant all over with olive oil. Wrap each eggplant in foil to seal. Place in a preheated 425 degree oven for 30 minutes.

When done break seal, let cool a bit then slice lengthways into quarters or eights.

Serve hot, warm or cold.

If you want to jazz this up then jullien some red bell peppers. Saute them gently in a frying pan with some olive oil. Its best to cover the pan until the peppers are soft then remove the lid & turn up the heat to finish off. A little blackening around the edges looks good.

Make a lattice arrangement of the eggplant & drap the pepper strips over. The tastes blend well & the presentation is nice.

To raise the stakes even more. Make a mild aoli. Add piment de Eschabe (or paprica mixed with some cayenne, but be careful.) Serve the sauce on the side of the eggplant & pepper dish.

[ruthcooks]

One of my favorite eggplant preparations I call "Summer Eggplant Parmesan". Place eggplant slices from mid-sized purple eggplants on a broiler pan or jelly roll pan and brush with olive oil. Broil until it turns brown, then flip, oil and brown the other side. Saute slivered onions and bell peppers, any color, in olive oil and season. Layer eggplant rounds, thick slices of garden tomato, onion-pepper mixture and fresh basil leaves, seasoning with salt and pepper as you go, about 4 layers beginning and ending with eggplant. Top with mozzarella and Parmesan cheese and bake at 325 for about an hour. Add cheese later if you wish a barely melted layer on top. The peel is rather hard to cut, so I sometimes peel part or all of the eggplant.

Everyone who eats it begs for more. I also make a very tasty, chunky caponata and serve slightly warm, as a vegetable. It can be chopped to serve with bread.

[Pontormo]

For lunch today I am eating Georgian Rice Salad with Eggplant and Sour Cherries which you can find on the web site for Najmieh Batmanglij. All of you with vegan friends or experimenting with becoming a vegetarian for a few months, take note: it can be made completely without any animal products and is utterly delicious.

A couple of notes about the recipe:

1) Ghee

The author made a large batch of the salad at home to serve at my local market at the same time that she demonstrated it for the crowds. I recommend doing what she did at home if you're not a vegan: cook with spiced ghee for the rice and combine olive oil and ghee when sauteing the eggplant. I suspect the published recipe is missing a few things she sometimes uses since the rice was a bright yellow (tumeric? not saffron) and the flavor of the ghee was present. I would also saute the rice in the ghee first, coating the grains before cooking it. My own batch is made exclusively with olive oil and I miss the color and a little bit of something else.

2) Sour cherry syrup

The snazzy French cherry syrup at Whole Foods didn't look right and seemed to be sugar with natural flavor added, $5.39 a bottle. So I just bought 1/4 lb. cheap sweetened dried sour cherries, boiled them up. Strained them. Added sugar and boiled that down till it became syrupy and strained that. Fine. Reserved my good sour cherries for the salad.

3) Do not cut eggplant into 1/2 cubes. Look at photo here. 1/2 cubes quickly turn into mush. With fresh small eggplants from the market, you could probably do without the water. Do follow the instructions re coating the eggplant with the spices; it's a great trick. It will seem TOO hot after cooking, but will be spot on when incorporated into the salad. I would salt the eggplant while it's cooking and leave salt out of dressing.

4) Half the recipe will feed four. The full recipe will feed Kansas.

[Carlovski]

I love Aubergines - when other people cook them.

Don't get me wrong, there are a few things I can succesfully cook with them, If i'm slicing them thinly and chargrilling them that normally works ok, or making a roasted aubergine puree. But whenever I try and cook something like some of the excellent indian aubergine dishes I have tried they always come out wrong.

I finally figured it out, it's the (usually correct) opinion that you shouldn't overcook vegetables. For aubergines you really need to cook the hell out of them. I made an aubergine and spinach curry last night. Started with copious amounts of oil which helps things too but the main point was that I started watching football and cooked it for about 3 times as long as I would normally (Not the spinach - that went in at the end). The aubergines ended up soft, juicy and had absorbed all the flavour from the spices, not spongy, chewy and bitter as they often end up. I think it helped I had a long thin aubergine rather than the bulbous ones I normally get as well.

Any other top tips for Aubergines?

And I know, what am I doing cooking aubergines in the UK in early March but it was a perky looking specimen and I tried to forget about the food miles!

[nikkib]

I love Aubergines - when other people cook them.

Don't get me wrong, there are a few things I can succesfully cook with them, If i'm slicing them thinly and chargrilling them that normally works ok, or making a roasted aubergine puree. But whenever I try and cook something like some of the excellent indian aubergine dishes I have tried they always come out wrong.

I finally figured it out, it's the (usually correct) opinion that you shouldn't overcook vegetables. For aubergines you really need to cook the hell out of them. I made an aubergine and spinach curry last night. Started with copious amounts of oil which helps things too but the main point was that I started watching football and cooked it for about 3 times as long as I would normally (Not the spinach - that went in at the end).  The aubergines ended up soft, juicy and had absorbed all the flavour from the spices, not spongy, chewy and bitter as they often end up. I think it helped I had a long thin aubergine rather than the bulbous ones I normally get as well.

Any other top tips for Aubergines?

And I know, what am I doing cooking aubergines in the UK in early  March but it was a perky looking  specimen and I tried to forget about the food miles!

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The "Silver spoon" italian recipe book has lots of lovely aubergine recipes in it including a great one for parmigiana which i will try to ammend and post later, well worth a shot as it was delicious.