Nine ways to eat the underrated eggplant
From lasagna to pizza, these recipes will get you loving the purple veggie
Purple, glossy eggplant is so beautiful, versatile and tasty, but it’s underused and largely unloved. I recently polled my readers about their least-favourite vegetables, and while turnip and okra appeared on the list, eggplant was the unhappy winner — and by a large margin. I love it, and keep finding new ways to cook it, and so in the spirit of encouraging more people to fall in love with eggplant, here are a few ideas.
Eggplant Tacos
Cube 2 Japanese eggplants and toss with oil, a generous spoonful of chili powder and a large pinch of salt. Spread on a foillined baking sheet and bake at 375 F (180 C) for 15 minutes or until tender. Spoon into soft tortillas and top with cheese, salsa and lettuce.
Lasagna Rolls
Thinly slice 1 Italian eggplant lengthwise. Brush both sides with oil and sprinkle with salt. Bake on a foil-lined pan at 400 F (200 C) for about 20 minutes or until tender. Place a spoonful of ricotta on each slice and roll up into a cylinder. Transfer to a small baking dish, top with marinara and shredded mozzarella. Bake until cheese is melted and golden.
Roasted Eggplant Dip
Place 1 whole, washed Italian eggplant on a baking sheet. Bake at 400 F (200 C) for an hour or until completely soft. Cool to room temperature then scrape the flesh into a small blender (discard the peel). Add a large spoonful of tahini, 2 spoonfuls of plain yogurt, a drizzle of lemon juice, a large pinch of salt and a small pinch of garlic powder. Purée until smooth. Serve with chips. Eggplant Chips with Feta & Mint Slice 1 Japanese eggplant very thinly on a diagonal.
Drizzle with oil and spread out on a foil-lined baking sheet. Sprinkle with salt and bake at 400 F (200 C) for 20 minutes, flipping halfway, or until deeply golden. Drizzle with honey and sprinkle with feta and fresh mint. Roasted Vegetables Toss 2 cubed Japanese eggplants with 2 sliced sweet peppers, 2 chopped zucchini and 1 sliced red onion in lots of olive oil. Spread on a foil-lined baking sheet and sprinkle with salt. Roast at 425 F (220 C), stirring occasionally, for an hour or until tender and golden. Drizzle with balsamic vinegar. Caponata Sauté 1 sliced red onion, 1 diced Italian eggplant, 1 diced red pepper and a large pinch of salt in vegetable oil over mediumhigh heat until soft, about 10 minutes.
Add a 398-millilitre (14 oz) can of diced tomatoes, 1 chopped clove of garlic, a large spoonful of balsamic vinegar and a large pinch of sugar. Simmer until thickened, about 2 minutes. Stir in a spoonful of capers. Broiled Miso Eggplant Slice 3 Japanese eggplants in half lengthwise. Place cut side up on a foil-lined baking sheet. Drizzle with oil and sprinkle with salt.
Bake at 425 F (220 C) for about 15 minutes or until very soft.
Stir a large spoonful of miso paste with some honey and rice wine vinegar, and smear over cut side of each eggplant. Broil 1 to 3 minutes or until bubbly and golden brown. Pizza Eggplant Slice 1 Italian eggplant into 1inch rounds. Drizzle both sides with oil, and sprinkle with salt. Bake at 400 F (200 C) for 15 to 20 minutes, flipping halfway, or until soft. Top with a little pizza sauce and grated mozzarella. Broil until bubbly.
Eat like a pizza or sandwich into a soft bun. Eggplant-Coconut Curry Sauté 1 diced onion in oil until soft. Add 2 peeled and cubed Japanese eggplants and cook another minute. Stir in a large spoonful of Indian curry paste, some fresh grated ginger and a can of coconut milk. Simmer until eggplant is tender. Season with salt. Garnish with fresh cilantro.