Warm Eggplant Salad

Ingredients:350g of eggplant (in Japan they use the small long eggplants but I used 2 large round ones with no problem)
2 tablespoons of tahini (sesame paste) or unsweetened nut butter
2 1/2 tablespoons of caster sugar
2 tablespoons of tamari or gluten-free soy sauce
1 tablespoon of sake or asian cooking wine
1 tablespoon of rice vinegar
2 tablespoons of ground sesame seeds or gomashio2 large spring onions, finely sliced
2 large handfuls of fresh mint and basil leaves (or shiso leaves if you can get your hands on some), roughly chopped

Instructions:1. Chop off the eggplant stem and cut in half (lengthways) if using long thin eggplant or quarters if using large round eggplant.
2. Soak eggplant pieces in water for around 5 minutes. Then drain and wipe dry.
3. Place the eggplant pieces on paper towel (kitchen paper) on a microwave safe plate. Cover and cook for 3-4 minutes (500W).
4. While the eggplant is cooking make the dressing in a bowl – first add the tahini, then stir in the caster sugar, tamari, sake, rice vinegar and finally the sesame seeds or gomashio.
5. Slice the spring onions finely. Rinse and drain and then slice again.
6. Roughly chop the basil and mint (or shiso leaves).
7. Let the eggplant stand for a few minutes. Divide into long strips and then squeeze to get rid of excess water.
8. Place the eggplant in a dish. Add the sauce and coat the eggplant well. Scatter the spring onions, basil and mint over the top. 

Recipe found at: http://vegematarian.com.au/2013/01/06/warm-eggplant-salad/

Eggplant Balls

Preparation time: 80mins
Makes 15-20

• 3 large eggplant (aubergine)
• olive oil
• 1 brown onion, finely diced
• 2 cloves of garlic, crushed
• 1 red chilli, finely diced (optional)
• 1 – 1 ½ cups fresh wholemeal breadcrumbs
• 1 tsp dried oregano or thyme
• 1 free-range egg or ½ tbs plain flour
• ¼ cup grated fresh vegetarian parmesan or sharp tasty cheese (optional) 

Directions: 

Preheat the oven to 180°C/356°F and lightly oil two large oven trays.

Peel and slice the eggplant into 1cm thick disks; evenly space the sliced eggplant on the oven trays. Sprinkle with a little salt and lightly drizzle with olive oil.

Bake in a moderate oven for 35-40mins or until golden and soft; remove from the oven and allow to cool slightly.

In a food processor (or by hand) chop the cooked eggplant finely.

In a large bowl mix the finely diced onion, garlic, chilli, 1 cup of the bread crumbs, oregano or thyme; combine well. Add the whisked egg, cheese and eggplant mixture; season with salt and pepper.

Mix thoroughly (easiest with your hands); check consistency and add more bread crumbs if the mixture is not coming together easily.

Form mixture into small balls and set aside. I try to make the balls a few hours ahead so as to rest them in the fridge to set firmly but this is not essential.

Place the balls on non-stick oven trays and bake in a moderate oven for 30 minutes; until golden.

Alternatively they can be deep fried for added crunch and naughtiness : )

Serve as a side or appetizer with bread and dips or try them in this pasta recipe. 

Recipe found at: http://www.veggienumnum.com/2010/01/eggplant-balls/

Baked Organic Stuffed Eggplant

This main dish is a healthy and creative way to use Eggplant!
Eggplant “boats” are created by cutting the eggplants in half and then filling with organic vegetables, aromatic fresh herbs and organic grass-fed ground beef.
Serves 4

Ingredients:

• 1 large eggplant
• 1 cup onion, chopped
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• 2 garlic cloves, chopped
• 1 Tablespoon fresh basil, chopped
• 1 Tablespoon fresh oregano, chopped
• 2 Tablespoons parsley, chopped
• salt/ pepper
• 1 pound free-range grass-fed organic ground beef
• ¼ cup tomato paste

Directions:

1. Preheat oven to 350 degrees.
2. Cut eggplant in half lengthwise. Remove pulp leaving ½ inch of the outer shell. Dice the pulp.
3. Sauté the onions, garlic and meat until almost done, add the mushrooms, diced eggplant pulp, spinach, fresh herbs, salt and pepper and continue to sauté an additional 2 minutes. Stir in tomato paste and remove from stove.
4. Brush the inside of the eggplant shell with olive oil
5. Spoon mixture into eggplant shell and drizzle olive oil on top. Cover and bake for 45 minutes.

Eggplant, Chicken and Okra Dirty Rice Skillet

Ingredients:
1/2 lb chicken livers, pureed (or veggies)
1 large Ichiban Eggplant, diced (about 2 1/2 cups)
1 cup diced okra
1 onion, diced
4 cloves garlic, minced
2 jalapenos, minced
2 tablespoon minced fresh Italian parsley
1 1/2 teaspoons Creole seasoning
1/2 teaspoon hot paprika
1 1/3 cups chicken stock (or veggie broth)
2 cups cubed, cooked chicken breast and thigh meat (or tofu)
3 cups hot cooked white rice*


Directions:
In a 14-inch cast iron skillet, heat some oil. Add the liver and cook, stirring occasionally, until the liver is nearly caramelized and starting to stick slightly to the pan. Add 1/3 cup of chicken stock and all spices and cook until the stock evaporates. Add the vegetables and cook until they are soft and translucent.

Stir in the rice, herbs, remaining stock, cubed chicken. Stir until the liquid is absorbed then serve.


*I used basmati rice which gave the dish a slight biryani flare.


Read more: http://www.coconutandlime.com/2013/07/eggplant-chicken-and-okra-dirty-rice.html#ixzz2fjzfDHwd

Vegetable Frittata

Ingredients

• sliced vegetables (a few slices each, enough to fill a layer of a small cast iron skillet) I used eggplant, brussels sprouts, potato. Feel free to use already-roasted vegetables if you have some
• 3 eggs
• 2 splashes milk
• salt and pepper
• 2 tablespoons grated cheddar cheese
• olive oil
• 
  
• Instructions

1. If you don’t already have roasted vegetables, arrange the slices in a single layer on a small cast iron skillet (mine was about 5 inches). Brush with olive oil and roast at 375℉ for 20-25 minutes. Meanwhile, lightly whisk the eggs and milk together in a small bowl. Season with salt and pepper.
2.  When the vegetables have roasted, take the skillet out of the oven and transfer to the stove. Add the egg/milk mixture to the skillet followed by the cheese. There should be enough oil to keep the eggs from sticking to the skillet but if you feel the need to add more, just add a splash, shake the pan to distribute to the bottom and brush on the sides. Cook the frittata over medium heat for about 2 minutes. You want the bottom and sides to set but the middle should still be jiggly. Transfer the skillet to your broiler and cook until the top is set. This may take 1-2 minutes depending on how close your skillet is to the heating element and how powerful your broiler is. Alternatively, you can cook the frittata completely on the skillet. Just cover the skillet until the center is set and the cheese has melted. Serve warm or at room temperature.
3. Add the egg/milk to skillet then grated cheese and cook over medium heat for about 2 minutes, until set. middle will still be quite runny. Transfer to broiler–broil for 2 minutes, depending on power of your broiler. watch closely! 

Recipe found at: http://lemonsandanchovies.com/2013/04/vegetable-frittata/

Steamed Eggplant in Sesame-Soy Sauce

Ingredients:
2 long eggplants
2 Tbsp soy sauce (good quality)
1 Tspn toasted sesame oil
1 Tspn rice vinegar
0.5 Tspn ground dried red chillies
1 Tspn grated fresh ginger
0.5 clove garlic, chopped very finely
1 Tspn sugar
0.5 Tspn toasted white sesame seeds

Directions:
Trim off the stem end of the eggplants. Cut them crosswise into pieces about 2 inches in length.

Place the eggplant slices onto a steamer rack and steam over medium-high heat for 6-10 minutes, or until they are cooked to the tenderness of your liking. Don’t leave too long, as they will become very mushy, but do make sure that they are cooked through.

While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies, garlic, ginger and sugar. Stir well to blend flavors.

Remove the eggplants from the steamer and slice each piece in half lengthwise and each half again into 2-3 long strips. Arrange the pieces in a single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds. You can also garnish with green coriander/cilantro.

Good served warm, cold or at room temperature. ENJOY!

eggplant, mushroom & pesto pizza

Ingredients

crust:

buy one pre-made (easy to be gluten free) OR use this gluten free recipe, OR:
2 1/4 cups all purpose flour
1/2 teaspoon sugar
2 tablespoons olive oil
3/4 to 1 cup warm water
1 packet yeast
2 teaspoons sea salt & pepper
dried herbs of your choosing (i like basil, oregano, rosemary and thyme) 

pesto:

1 cup tightly packed fresh basil leaves

1/3 cup pine nuts

salt & pepper, to taste

1 tablespoon olive oil

5-6 olives

3 garlic cloves

vegan milk, as needed to make it creamy

toppings:

1 small eggplant

4-5 mushrooms

5 garlic cloves, sliced thin

1/2 package tofu

2 tablespoons tamari

2 tablespoons olive oil

2 tablespoons maple syrup

salt & pepper

Directions

make the crust: combine the yeast and warm water in a warm mixing bowl. sprinkle on a tinsy bit of sugar to feed the yeast. let it rise for about 10 minutes. add the other ingredients and kneed the dough or mix in your mixer (we have a kitchen-aid) until it's soft and elastic; 8-10 minutes. let it rise for an hour or until it doubles in size - A GOOD TIME TO PREP THE PESTO AND TOPPINGS, HMM? - then roll it out into a pizza crust! partially bake it for 8-10 minutes at 425 degrees. 

make the pesto: in your food processor, blend all ingredients until spreadable and delectable. mmm it's so good. spread it on your par-baked crust.

do the toppings: first sautee the tofu and garlic slices in 1 tablespoon each of tamari, olive oil and maple syrup. let them cook until they brown. next slice the eggplant and mushrooms very thin and rub in the remaining tamari, olive oil and maple syrup. throw in some salt and pepper and other spices if you like. when the tofu is done, add it to the eggplant and mushrooms and let it marinate until your pizza is ready to be dressed 

(yes, your pizza was naked.)

throw everything - add a bit of vegan cheese if you like - on the crust and pop it in the oven for 15-20 minutes at 425 degrees. then... cut and eat. you got this. 

 

Recipe found at: http://www.thisrawsomeveganlife.com/2012/10/eggplant-mushroom-pesto-pizza.html

Eggplant and Chickpea Curry

Ingredients

• 1 large eggplant
• 1 medium onion, chopped
• 1/2 red bell pepper seeded and diced
• 1 1/4 teaspoon cumin seeds
• 1 1/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida (or 1 clove garlic, pressed)
• 1 14-ounce can diced tomatoes (fire-roasted preferred)
• 2 teaspoons ginger paste or minced ginger root
• 1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
• 1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained
• 1/2 cup water
• 1/4 cup minced parsley or cilantro
• 1/4 teaspoon garam masala (start with less and add more to taste)

Instructions

1. Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
2. Heat a non-stick skillet and then spray it lightly with vegetable oil. Add the onion and cook until it begins to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
3. Just before serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.

Notes

I used freshly-made garam masala, which is more flavorful than most store-bought blends; depending on your spice blend, you may need to add more to get the right flavor. Garam masala recipes vary, but my current favorite is to combine 1 tablespoon black cardamom seeds, 1 cinnamon stick (about 2 1/2 inches long), 1 teaspoon cumin seeds, 1 teaspoon whole cloves, 1 teaspoon black peppercorns. Grind in coffee or spice grinder until powdered. Heat a small, dry pan. Add spices and toast just until fragrant, about 1 minute. Remove from heat, transfer to a bowl, and allow to cool. Once cool, store in a sealed jar for future use.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Provençal Summer Vegetables

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 2 cups thinly sliced leeks, rinsed and well drained
• 5 cloves garlic, thinly sliced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup dry white wine
• 3 large tomatoes (about 1 1/2 pounds), sliced 1/4 inch thick
• 1 small summer squash or zucchini, sliced diagonally 1/4 inch thick
• 1 small eggplant, sliced 1/4 inch thick
• 1/3 cup finely shredded Pecorino Romano or Parmesan cheese
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried

Preparation

1. Preheat oven to 425°F.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, garlic, 1/4 teaspoon each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add wine and cook, stirring, 1 minute more. Transfer the mixture to a shallow 2-quart baking dish.
3. Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.
4. Bake the vegetables for 1 1/4 hours. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving.

Recipe found at: http://www.eatingwell.com/recipes/provencal_summer_vegetables.html

Creamy White Wheat Berry Porridge with Eggplant Stew and Wilted Spinach

Ingredients

Creamy White Wheat Berry Porridge

• 1 cup white wheat berries
• 1 tablespoon unsalted butter
• 1 1/2 teaspoon minced fresh garlic
• 1/2 cup heavy cream
• 1/3 cup minced green onion
• 1 cup grated parmesan
• Kosher salt and fresh ground white pepper

Eggplant Stew

• 1/4 cup olive oil
• 3cups 1/2 inch diced eggplant, about two medium eggplants
• 1cup diced onion
• 2tablespoons minced garlic
• 16 ounces tomato sauce, I used home made from my garden
• 1 tablespoon red wine vinegar
• 1bunch fresh basil, chiffonade
• 1tablespoon red wine vinegar
• Kosher salt and fresh ground pepper
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 3 tablespoons olive oil
• 2handfuls fresh baby spinach or arugala

Directions

1. Place a three quart pot over high heat. When it is hot add the oil, which should shimmer, and immediately add the eggplant and onions. Season with kosher salt and pepper. Let onions and eggplant caramelize. You may need to add more olive oil if the pot dries out. Lower the heat to medium and add the garlic. Cook until fragrant and then add the tomato sauce. Bring to a boil and let simmer until thickened. Add the red wine vinegar and basil, stir and taste for seasoning. Adjust the seasoning if necessary.
2. Keep the wheat berries and eggplant hot but don't let it scorch. In a mixing bowl whisk the Dijon mustard and balsamic vinegar. While whisking slowly add the olive oil. Whisk until emulsified. If it doesn't emulsify it will still work. Season with salt and pepper. Toss the spinach with the dressing. Add the green onions to the wheat berry porridge and stir.

To plate, place nice portion of the wheat berry porridge onto the center of a plate, top with eggplant stew and then some of the spinach. The spinach will wilt from the heat of the stew.

Recipes found at: http://food52.com/recipes/3075-creamy-white-wheat-berry-porridge-with-eggplant-stew-and-wilted-spinach

Roasted-Eggplant Dip with Greek Yogurt

Ingredients

• 3 medium eggplants (about 2 pounds)
• 1 small garlic clove, minced
• Coarse salt and freshly ground pepper
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 cup plain full-fat Greek yogurt
• 1/4 cup fresh lemon juice (from 2 lemons)

Directions

1. Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
2. Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving. 
   Recipe found at : http://www.marthastewart.com/317134/roasted-eggplant-dip-with-greek-yogurt

Roasted Kale and Eggplant Tapenade

Ingredients

• 4 cups torn kale
• 1 large eggplant
• 4-5 cloves garlic
• 1 tablespoon balsamic vinegar (plus additional for drizzling)
• 1 tablespoon olive oil (plus additional for drizzling)
• dried Italian herbs (basil, thyme oregano)
• sea salt
• 1/2 cup freshly chopped parsley
• 1/4 cup roasted pistachios

Directions

1. Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.
2. Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
3. Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
4. After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).
5. Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
6. In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
7. Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

Mom's Stuffed Eggplant

Ingredients

• 1 large eggplant
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 pound ground beef ( or stuffed with veggies or tofu)
• Salt and freshly ground black pepper
• 1 onion, small diced
• 1 red pepper, small diced
• 3 cloves garlic, minced
• 1/2 cup freshly chopped parsley leaves
• 1/2 cup freshly chopped basil leaves, chopped
• 1 1/4 cup grated Pecorino Romano, divided
• 1/4 cup bread crumbs
• 1 egg
• 2 chopped tomatoes

Directions

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

Recipe found at: http://www.foodnetwork.com/recipes/michael-chiarello/moms-stuffed-eggplant-recipe/index.html

Roasted Eggplant Soup

Serves 4 to 5 people


Ingredients:

• 3 medium tomatoes, halved
• 1 large eggplant (about 1 1/2 pounds), halved lengthwise
• 1 small onion, halved (eh, mine was medium)
• 6 large garlic cloves, peeled
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 4 cups chicken stock or vegetable broth
• 1/4 cup heavy cream
• 3/4 cup (about 3 1/2 ounces) crumbled goat cheese

Directions:

Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones if you, like me, have a tiny oven. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (the original recipe had you keep them in the whole time, and mine, sadly, burned) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.

Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper. Serve in four bowls, sprinkled with goat cheese.

Source: http://smittenkitchen.com/2010/10/roasted-eggplant-soup/

How to Cook Eggplant to Tender, Silky Perfection

Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best.
by Ayla Algar

Eggplant holds an esteemed place in many Mediterranean cuisines—caponata from Italy, ratatouille from Provence, moussaka from Greece, baba ghanouj from all over the Middle East, and myriad hot and cold dishes from Turkey, where eggplant is the king of vegetables.

But many American cooks hesitate when it comes to eggplant. What does salting the eggplant do? How to prevent it from soaking up all that oil? How to know if you're properly cooking it when you're grilling, roasting, or frying? Using these simple techniques for selection, preparation, and cooking, you'll be able to grill, roast, or fry eggplant to succulent, creamy perfection.

At the Market: How to Choose Eggplant
At the market, look for eggplant with smooth, shiny skin that's unwrinkled. The fruit should feel firm and spring back slightly when you touch it. Try to find an eggplant with a stem that looks moist, as if recently cut. It's best to use eggplant when it's very fresh, but it will keep for two or three days in the crisper drawer of the refrigerator.
Western or globe eggplant is the most common and versatile variety, and you can find it year-round, though in most parts of the country, the peak season is late summer. Though it needs a little preparation, the reward is a succulent, silky treat. Globe eggplant is the most versatile variety, too—its larger size enables you to get slices and chunks. It varies in size from 3/4 pound to 1-1/4 pounds, with dark purple skin. A fresh globe eggplant has pale pulp with a few noticeable seeds, which darken and become bitter as the eggplant matures. Eggplant with parts of dark, hardened pulp with lots of dark seeds will be a disappointment—these parts must be removed; otherwise, the flavor and the texture of the finished dish will suffer.
The one type of dish for which globe eggplant isn't so good is stuffed eggplant dishes, such as Turkey's famed imam bayildi (pronounced AH-mahn by-yahl-deh), where you need smaller, individual eggplant for the look of the finished dish. Japanese eggplant is perfect for this; I can always be sure that the pulp will be tender and that the eggplant won't need peeling or salting.

Peel for the best texture
Peel the eggplant in stripes (unless you're using a tender-skinned variety) and then slice or cube it, depending on the recipe. Because globe eggplant and other large varieties usually have tough skins, peeling it is a good idea, especially if you're serving it in chunks or slices. But I don't like to remove the skin entirely. Instead, I partially peel it in a striped fashion.

When you grill-roast the eggplant and then separate the flesh from the peel, keep the skin on during cooking to keep the eggplant intact.

Salt for best flavor
Globe eggplant works deliciously in just about any eggplant dish, provided you salt it first. Salting, also known as purging, accomplishes two goals: it pulls out juices that carry bitter flavors, and it collapses the air pockets in the eggplant's sponge-like flesh, thus preveniting it from absorbing too much oil and getting greasy.

To salt eggplant, peel it and then slice, cube, or quarter it, depending on the recipe. Sprinkle the pieces generously with salt and let them sit in a colander for an hour (you'll usually see a lot of liquid beading on the surface). Rinse the eggplant in plenty of water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the eggplant dry with paper towels. Thorough drying is important; squeezing out excess moisture will give you a less greasy result.

Grill, roast, or fry—and always cook thoroughly
Eggplant is one vegetable for which slight undercooking will not work. It must be completely cooked through until it's meltingly soft, smooth, and creamy; only then will it be flavorful on its own, as well as receptive to the other flavors with which you'll blend it.

How to Grill Eggplant
Salt and thoroughly dry the eggplant. Brush the slices with oil and grill over a medium-hot fire until soft and cooked through. Watch a video to learn how to grill eggplant so that it cooks all the way through without charring.

How to Grill-Roast Eggplant
For the Eggplant with Fragrant Spices and the Eggplant & Pepper Dip, the eggplant needs a smoky taste. To achieve this, pierce the eggplant with a skewer and cook it whole and unpeeled directly over a grill flame until the skin is blackened all over and the flesh is thoroughly soft, 15 to 20 minutes. Grill-roasting can get messy, so if you're trying this over an indoor gas flame, line the burner trays with foil or try broiling the pierced eggplant instead. Peel off the blackened skin, drain the flesh in a colander, and squeeze out all the moisture.

How to Oven-Roast Eggplant
As an alternative to grill-roasting, pierce the eggplant in several places and roast it whole and unpeeled on a baking sheet at 350°F until it's quite soft and starting to collapse, almost an hour. Peel and drain it as you would for grill-roasting.

How to Fry and Stir-fry Eggplant
These cooking methods seem to throw people the most because of how much grease eggplant can soak up. If you're using globe eggplant, salt it and squeeze it dry; other varieties don't need salting. Be sure the oil is very hot and put the slices in the pan in one layer (if you crowd the pan, the eggplant will steam instead of fry and won't cook evenly). Turn often and adjust the heat to avoid burning until the slices are a rich brown color, about 1 to 2 minutes. Drain on paper towels.

Quick-cooking Japanese and Chinese eggplant are the best candidates for stir-frying. Cut the eggplant into 1/2-inch cubes. When the oil is very hot, toss the cubes into the pan with a little salt and stir-fry until the eggplant is a rich brown color.

http://www.finecooking.com/articles/how-to/cook-eggplant-to-perfection.aspx

Roasted Eggplant with Tomato and Mint

This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. No need to add additional vinegar if you do. If you don’t like capers, you can substitute green or black olives. If you don’t care for mint, you can substitute flat-leaf parsley. If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.

Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.

- 1 to 2 tablespoons plus 4 teaspoons olive oil
- 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
- 2 ounces (1/2 cup) chopped or crumbled ricotta salata
- 2 tablespoons capers, drained
- 1/3 cup finely diced red onion
- 3 seeded, diced medium tomatoes (1 1/2 cups)
- 3 tablespoons minced fresh mint leaves
- 2 teaspoon red wine vinegar
- Freshly ground black pepper.

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]
Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately

http://smittenkitchen.com/2011/09/roasted-eggplant-with-tomatoes-and-mint/

Spaghetti with Roasted Eggplant and Cherry Tomatoes

Ingredients

Tomato Sauce:
• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 2 cans (28-ounce) whole, peeled tomatoes, drained
• Handful fresh basil leaves, torn
• Salt and freshly ground black pepper
•
• 2 small (3/4 pound) eggplants, stemmed but not peeled
• 2 to 3 garlic cloves, chopped
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• 1 pound dried spaghetti
• 1 pint cherry tomatoes, stemmed
• 1/2 cup freshly grated Pecorino, plus extra for serving
• Handful fresh basil leaves, torn
Directions

First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
Preheat the oven to 425 degrees F.

Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

Recipe courtesy Tyler Florence

http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-with-roasted-eggplant-and-cherry-tomatoes-recipe/index.html

Grilled Eggplant and Goat Cheese Salad

Ingredients
3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-eggplant-and-goat-cheese-salad-recipe/index.html

Eggplant, Red Pepper, and Fontina Panini with Spanish Salad

Olive oil (for brushing)
1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2-inch-thick slices olive bread or country white bread
8 ounces Fontina cheese, thinly sliced
8 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh basil
4 teaspoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 5-ounce package baby spinach

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
Cut sandwiches in half. Serve with spinach salad.

Grilled Eggplant Parmesan

1 1/3 cups shredded four-cheese mix or pizza cheese
2 tablespoons Italian-style dry breadcrumbs
1/3 cup plus 2 tablespoons thinly sliced fresh basil
1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated Parmesan cheese

Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.