Lately, I have been besieged with questions about, of all things, the lowly eggplant. Guests at the bistro confess to me that they rarely prepare eggplant at home.
Why do we shy away from using it? Is it hard to make? Is it ugly? Deep, rich purple, slick and glossy, to me the eggplant is as appealing to look at as it is to savor in fact the plant was first cultivated in the United States as an ornamental plant, with its star-shaped flower as its most desirable feature.
More and more of us cooks are inventing fun and creative ways to use this wonderful vegetable. I think we are all ready for an exciting rediscovery of the scrumptious and hearty purple wonder.
From the nightshade family of vegetables, the eggplant originated in India and Pakistan, spread throughout Asia, the Middle East and Europe, where it is also known as Aubergine, Melanzana, and Bandinjan.
Very low in fat, it’s packed with fiber (leave the skin on), as well as vitamin C and K, foliate, thiamine, and niacin. With inherent minerals like magnesium and potassium, you have a very nutritious veggie.
Its sponge-like texture is ideal for soaking in any seasoning or marinade, yielding fabulous possibilities for cooking and entertaining. Its heavy, solid texture can make for a perfect balance with other lighter vegetables, advancing it to entrée status with the right preparation.
When they’re cooked properly, eggplants can be the best of vegetables, but when they’re not cooked properly, they’re really bad, tasting bitter and mushy.
Whether it is the larger Western eggplant or its thinner Asian cousin, buy smooth, firm eggplants with no blemishes or wrinkles. Avoid extra large ones as they can be watery and lack taste.
Here are a couple of my favorite recipes that can take the mystery out of working with eggplants. I pair their unusual texture with spices and seasonings to create flavorful dishes that complement and enhance the eggplant’s wonderful taste.
For light and flavorful appetizer, Grilled Eggplant & Avocado Salsa,
and Moussaka, a hearty and robust entree that will satisfy any appetite!
I’ve become such a big fan of the lowly eggplant; I have included it as part of my ideal “Last Meal.” I hope you become a fan, too!
For my readers who are already eggplant fans, here’s a chance to show me your eggplant ingenuity!
“MAKE AN EGGPLANT PROUD” RECIPE CONTEST:
What is your favorite eggplant recipe? I would love to know! Please submit your recipe to me between April 1st and April 14th. I will test it and if I find that yours truly epitomizes the essence of the eggplant, your dish will be featured as the “Special of the Day” in our restaurant in Tustin, and you will personally receive a $100 gift card to use at any of Zov’s locations.
To submit your recipe, email me with the subject line: RECIPE CONTEST.
Paste your recipe in the body of the email and be sure to include your name and telephone number. Become a fan on Facebook and make sure to post on the wall that you have submitted your recipe!
Happy Cooking!
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