Eggplant: a world of possibilities


The purple bulbous eggplant with a neat green cap looks weird. And sometimes when you eat it, itchy mouth.

No wonder people have avoided eating it for centuries. It is a member of the nightshade family, and people have guessed that it must be poisonous.

But somewhere one day someone took this oddly shaped fruit with an exciting pictogram, fried it in a little oil with garlic, and maybe added some tomato sauce – and a brilliant expedition into a whole new culinary world. It was opened in.

The eggplant window that comes straight from the garden closes quickly, but it’s still the season. Fortunately, eggplants are available year round thanks to the science and magic of modern transportation.

And it’s a good thing. Because I eat it all year round.

This week in particular, I ate it in 5 different ways.

I started with the classic eggplant parmesan, but some of the other choices would be a little weird.

Eggplant Parmesan is great not only for tomato sauce and garlic, but also for eggplant and Parmesan. The use of mozzarella is also an exceptional reason, but frankly, the ultimate use of mozzarella is pizza.

My next eggplant dish was a sandwich that was completely at home in a sandwich shop or fancy restaurant with an emphasis on fresh and healthy taste.

You can tell because its name is long: arugula and walnut pesto mayonnaise and roasted eggplant sandwich.

Roast the eggplant and place it in a spreadable sandwich made with arugula and walnut pesto and mayonnaise. But it’s even better than that, because it also contains roasted red pepper and more arugula. It is best to toast the bread first (if you have sourdough or ciabatta).

Eggplant native to Japan has long and thin varieties, so I decided to look for a recipe for the cuisine of this country. The most intriguing was the eggplant marinated in oil and vinegar.

A quick and easy side dish made with grated eggplant that is a combination of sugar, vinegar, soy sauce and vegetable oil and soaked for several hours. Slightly salty and slightly sour, reminiscent of popular pickles.

The next dish is the eggplant terrine, which is always fun. They make the service to the guests even more attractive and the guests will be properly impressed.

The terrine is a loaf of meat and vegetables that are pressed together and sliced. For example, meatloaf is technically a terrine, but a terrine is usually more ambitious.

This eggplant terrine is made with a layer of thinly sliced ​​eggplant and Emmental, contained in a mixture of eggs, colored peppers and other cheeses. Accompanied by a simple tomato sauce that can be mounted while cooking the terrine.

It’s the perfect meal to serve when you want someone to feel special.

Finally, I tried the Chinese “eggplant and peanut butter” cuisine from Shandong province.

Peanut butter isn’t known in China – think of the famous cold noodles in peanut sauce – and the rest of the ingredients are absolutely essential to the basic stir-fry: ginger, garlic, and toasted sesame oil. The only question is whether eggplant pairs well with peanut butter.

I know where it’s popular in Shandong, but this combination is not immediately palatable to the West. Neither is completely offensive.

Say it’s interesting and leave it as it is.

eggplant parmesan

Yield: 4 servings

1 1/2 eggplant, cut into 1/4-inch slices vertically

4 tomatoes, peeled, sown and diced

1/2 bunch of basil

Pinch of granulated sugar

2/3 cup olive oil

2/3 cup grated Parmesan

3 1/2 oz mozzarella cheese, thinly sliced

2 eggs, lightly beaten

2 tablespoons of butter

Salt and pepper

1. Put a slice of eggplant in a colander, sprinkle with salt and drain for about 1 hour. Meanwhile, put 4-5 tomato and basil leaves in a saucepan, add a little salt, pepper and sugar to taste, and stir well over high heat for 15-20 minutes. This will make 1 cup of tomato sauce.

2. Preheat the oven to 350 degrees.

3. Rinse the eggplant slices and pat dry. Heat 1/3 of the oil in a pan, add 1/3 of the eggplant slices and fry until both sides are golden. Remove with a fluted spatula and drain with a paper towel. Repeat two more times with the remaining oil and eggplant slices.

4. Pour 1/4 cup tomato sauce into an 8 x 8 inch baking dish and place a layer of eggplant slices lightly stacked on top. Sprinkle with a little Parmesan and cover with a few mozzarella cheeses. Sprinkle with a few basil leaves and 2 tablespoons of beaten egg. Season lightly with salt and pepper.

5. Continue layering until all ingredients are used, finishing with a layer of sliced ​​eggplant, sprinkled with Parmesan and tomato sauce. Sprinkle with butter and bake for 30 minutes. This dish can also be served chilled.

Per serving: 614 calories; 55 g of fat; 15 g of saturated fat; 138 mg of cholesterol; 17 g of protein; 19 g of carbohydrates; 12g of sugar; 8g of fiber; 1.018 mg of sodium; 340 mg of calcium

Recipe “silver spoon”

Peanut butter and eggplant

Yield: 3-4 servings

1 (1 lb) eggplant

2 tablespoons of peanut oil

2 pieces of garlic, chopped

1 slice of ginger root, chopped

1 tablespoon of peanut butter or sesame paste

1/2 teaspoon of salt

1/2 cup of water

1/2 teaspoon toasted sesame oil

Peel the eggplant, cut it into 1 inch pieces and set aside. Heat the oil in a wok or pan and sauté the garlic and ginger for 20 seconds. Add the eggplant and fry for another 20 seconds. Combine peanut butter, salt and water. Cover and bring to a boil, reduce heat to medium and simmer, 5 to 7 minutes, until the eggplants are tender. Add sesame oil and toss to serve. You can enjoy it even at room temperature.

Per serving (based on 4): 115 calories; 7g of fat; 6 g of saturated fat; no cholesterol; 1 g of protein; 13 g of carbohydrates; 10 g of sugar; 4g fiber; 751 mg of sodium; 12 mg of calcium

Recipe for “Regional Chinese Cuisine” by Maggie Jin

Roasted Eggplant Sandwich with Arugula Nut Pesto Mayonnaise

Yield: 4 servings

One eggplant cut into 1/2-inch slices

1-2 tablespoons of olive oil

The taste of salt and pepper

3 cups of arugula, split

1 cup of basil

Unsalted 1/3 cup unsalted nuts

2 pieces of garlic

1/4 cup olive oil

1/2 lemon, juice

3 tablespoons of mayonnaise

8 thick slices of your favorite toast

1 jar (8 oz) roasted red peppers, drain and pat dry

1. Preheat the oven to 350 degrees and line the baking sheet with parchment paper.

2. Place the sliced ​​eggplant on a cutting board and sprinkle with salt. Leave it in place until the oven is completely preheated. Wipe off the salt (and released liquid) from the eggplant slices with a paper towel or clean tea towel. Place the eggplant on the top plate and add olive oil, salt and pepper to taste. Bake for 20 minutes, turning halfway.

3. Prepare the pesto mayonnaise while the eggplants are cooking. Combine 1 cup of arugula, basil, walnuts and garlic in a food processor. Pulse until combined, scraping sides as needed. Add olive oil, lemon juice, salt and pepper and mix until smooth. Taste and adjust the seasonings as needed. Pour the pesto into a bowl and add the mayonnaise. Mix and refrigerate until ready to serve.

4. To assemble the sandwich, spread a layer of pesto mayonnaise over 4 pieces of bread. Place the roasted red pepper, the remaining 2 cups of arugula and eggplant. Put the rest of the bread slices on top – if you are adventurous, you can add another layer of pesto mayonnaise on the top slice of bread.

Per serving: 566 calories; 42 g of fat; 14 g of saturated fat; 45 mg of cholesterol; 9 g of protein; 43 g of carbohydrates; 6g of sugar; 3g of fiber; 1,192 mg of sodium; 73mg of calcium

Slightly adapted from recipe

Eggplant terrine

Yield: 6 servings

2 tablespoons of olive oil, plus 3/4 cup or more for a light rain and brushing

2 yellow peppers

1 red pepper

Three eggplants cut into 1/4-inch-thick slices

5 ounces of emmental cheese

1 sprig of fresh basil, chopped

3 eggs, lightly beaten

3 ripe tomatoes, peel and chop

1 piece of garlic

Salt and pepper

1. Preheat the grill. Place parchment paper on the bread (a little butter inside the bread will help hold the bread in place). Place peppers on a baking sheet, sprinkle with oil, roast and turn frequently until golden and black. Remove from oven and place in a plastic bag to seal the top. Do not turn off the grill. Polish the eggplant slices with oil, place them in a single layer on the top plate and cook until both sides are golden. This requires several batches.

2. Preheat the oven to 350 degrees.

3. When the peppers have cooled sufficiently, peel, sow and chop the meat. Arrange the eggplant slices on the prepared pot. Grate 1/2 cup Emmental and slice the rest. Add the grated Emmental, chopped peppers and a small amount of basil to the egg, mix and season with salt and pepper. Place a layer of Emmental slices on the eggplant and put a spoon in some of the egg mixture. Continue to make alternate layers until all the ingredients are used up and finished with an egg mixture.

4. Put the bread in a toast, add boiling water, add about half of the side and bake for 1 hour.

5. Meanwhile, put the tomatoes, oil and 2 tablespoons of garlic in a small saucepan, season with salt and pepper and cook over medium heat for 20 minutes, stirring frequently. Take out the garlic and throw it away.

6. Take the terrine out of the oven, unmold it in a hot serving dish, throw in the baking paper and serve with the tomato sauce.

Per serving: 482 calories; 40 g of fat; 9 g of saturated fat; 108 mg of cholesterol; 14 g of protein; 24g of carbohydrates; 13g of sugar; 11g of fiber; 120 mg of sodium; 298 mg of calcium

Recipe “silver spoon”

Eggplant marinated in oil and vinegar

Yield: 4 servings

1 small eggplant


2 tablespoons of vinegar

2 tablespoons of granulated sugar

2 tablespoons of vegetable oil

2 teaspoons of soy sauce

Peel the eggplant and the julienne as finely as possible. Salt lightly and let stand 10 to 15 minutes. Wring out the liquid. Put the vinegar, sugar, oil and soy sauce in a small saucepan and heat. Pour into the eggplants, refrigerate for several hours and discard once or twice. Please enjoy it chilled with hot rice.

Per serving: 115 calories; 7g of fat; 6 g of saturated fat; no cholesterol; 751 g of protein; 13 g of carbohydrates; 10 g of sugar; 4g fiber; 752 mg of sodium; 12 mg of calcium

Recipe from Ras Luzinski’s “Japanese cookbook”

Roasted Eggplant Sandwich with Arugula Nut Pesto Mayonnaise

Peanut butter and eggplant

Leave A Reply

Your email address will not be published.