Eggplant
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Pasta with Roasted Eggplant and Tomato Sauce
Eggplant & Pepper Hero
Japanese Eggplant Sauté
Stir-Fried Eggplant
Grilled Eggplant
Eggplant Parmesan
Smoked Spiced Eggplant Purée
Grilled Eggplant "Sandwiches" with Pesto and Mozzarella

Because the eggplant is a member of the nightshade family, it's related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit... specifically a berry.

If all you're familiar with are the large globe eggplants and perhaps the slimmer Asian varieties, you'll be amazed at the variety of eggplants in the world. From small round green ones to long white banana-shaped ones, eggplants come in many sizes, shapes, and colors. (If you'd like to see a nice display, go to http://www.evergreenseeds.com/evergreenseeds/oreg.html.)

Eggplants become bitter with age and are very perishable. They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, place the eggplant in the refrigerator vegetable drawer for up to 5 days. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit can benefit by the ancient method of salting both halves and weighting them for 20 minutes before rinsing; the salt helps eliminate some of the acrid taste. Eggplant can be prepared in a variety of ways including baking, broiling and frying. It does, however, have spongelike capacity to soak up oil so it should be well coated with a batter or crumb mixture to inhibit fat absorption.

The long, thin eggplants in this week’s pick-up are Japanese eggplants. They’re smaller than Western eggplants, skin is more delicate and the seeds aren't bitter, so you don't need to peel or salt them. They can be boiled, grilled, steamed, simmered, fried, pickled, and more.

Nutritionally, eggplants aren't very exciting. They have trace amounts of iron and vitamin C and some fiber. But, as you'll see below, they're a great foil for some marvelous side dishes.

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Pasta with Roasted Eggplant and Tomato Sauce

1 medium eggplant
1/2 pound penne, rigatoni, or pasta shells
1 1/2 cups tomato sauce
4 garlic cloves, finely minced
2 tablespoons capers, rinsed and coarsely chopped
Pinch hot red pepper flakes
2 teaspoons dried oregano or 4 tablespoons chopped fresh basil
Salt
Freshly ground pepper

Preheat oven to 450°. Prick the eggplant in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until the eggplant is tender but not falling apart. When the eggplant is cool enough to handle, peel it and dice the pulp. Place the pulp in a colander to drain away any bitter juices. Discard the skin.

Bring a large pot of salted water to a boil. Drop in the pasta and stir.

Warm the tomato sauce in a large sauté pan over moderate heat. Add the eggplant and the rest of the ingredients and warm through. Season to taste. Adjust salt, pepper, and hot red pepper. When the pasta is al dente, drain and toss with the sauce. Serve at once.

NOTE: Two roasted and peeled red or green peppers, cut and diced, can be added to the dish.

Makes 2 main dishes or 4 first courses.

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1 eggplant, sliced in 1/2 inch rounds
2 bell peppers, cored, cut in 4 pieces each
2 tomatoes, cut in 1/2 inch slices
1/2 red onion, cut in 1/4 inch slices
1/2 pound mushrooms, cut in half
long sub sandwich hard rolls
1/2 cup crumbled feta cheese

Preheat oven to 350°. On one or two large parchment-lined nonstick baking sheets, place the eggplant, bell pepper, tomato, and onion slices and fill in the spaces with mushrooms. Roast the vegetables for 30 minutes, or until tender but not dry.

Layer vegetables on sub rolls and sprinkle with feta cheese.

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1 teaspoon butter, softened
2 small onion, chopped
3 Japanese eggplant, thinly sliced
2 medium tomatoes, chopped
salt and pepper to taste

In a large non-stick skillet or wok, melt butter, over medium heat; add chopped onion and cook, stirring until softened. Add eggplant and cook for 5 minutes.

Add tomatoes, and cook for 3-5 minutes or until eggplant is crisp-tender. Season with salt and pepper, to taste. Serve with rice.

Serves 4. From home.att.net/~ashburysaubergines.

This is a terrific accompaniment to other stir-fried dishes like Ginger Beef.

2 tablespoons peanut oil
3 cloves garlic
2 small Japanese eggplant, sliced lengthwise into 1/4 " slices
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar

In wok or skillet, heat oil and add garlic. Add the eggplant, soy, rice wine and sugar. Stir fry for five minutes.

Serves 4 people.

From www.foodiefamily.com.

Japanese eggplant is ideal for grilling because it is thin and can be grilled whole without cutting into pieces. The outside skin browns beautifully while the sweet meat inside steams from the juices.

6 Japanese eggplant (about 2 pounds total)
2 tablespoons olive oil
1 teaspoon minced garlic
salt and pepper, to taste

Wash eggplant and pat dry. Lightly coat with olive oil, garlic, and salt and pepper. Prepare fire for direct-heat cooking.

When fire is ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 minutes.

Serves 4 - 6.

2 large (Western) eggplants
4 egg whites
1/4 teaspoon salt
2 cups bread crumbs
1/3 cup finely grated Parmesan cheese
1 large garlic clove, minced or pressed
2 teaspoons dried basil
3 1/2 cups spaghetti sauce
1 cup ricotta cheese
2 cups grated mozzarella cheese

Preheat the oven to 350º.

Slice the eggplants in 1/2-inch slices and set aside. FIn a bowl in which the eggplant rounds can lie flat, lightly beat the egg whites and salt. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil.

Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet prepared with cooking spray. Bake for 20 minutes on each side, until tender.

Spread about half the sauce in the bottom of an 8x12 glass baking dish. Layer about half the eggplant slices on top of the sauce. Spread all the ricotta evenly on the eggplant and top with 1 1/2 cups of mozzarella. Layer the rest of the mozzarella slices. Cover with remaining sauce. Sprinkle with remaining mozzarella and bake, uncovered, 25 to 30 min.

Smoked Spiced Eggplant Purée

2 eggplants (2 1/2 pounds altogether)
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/4 cup vegetable oil
1 large onion, finely chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon turmeric
1 1/2 teaspoons salt
Juice of 1 lime
1/2 to 2/3 cup plain yogurt
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint

Preheat oven to 450°.  Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered.  Transfer to baking pan and roast for 30 minutes or until soft.  Remove from oven and cool.  Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground).

Heat oil in a small skillet over moderate heat.  Add onion and sauté until tender.  Add garlic and ginger and sauté a few seconds to release the aroma.  Add turmeric, ground toasted cumin and coriander and salt and sauté another minute just to release the aroma.

Cut stem ends of eggplants and peel skin.  Set eggplant in food processor and purée until coarse.  Add onion and spice mixture and purée.  Transfer to a serving bowl and stir in lime, yogurt, and jalapeno.  Right before serving, dust eggplant purée with chopped cilantro and mint.  Serve with toasted pita triangles, fresh vegetables, or crackers.