Eggplant Recipes



In the Middle East Eggplant is a popular vegetable (apparently it is a berry). It is used in many dishes. The most basic way to prepare eggplants is to roast them: slice ½ inch-thick pieces, brush with oil, sprinkle salt, place on a flat baking surface, and broil in the oven for 12 minutes on each side. Let cool. I love to drizzle the roasted eggplants with white vinegar, which gives them another layer of flavor.

Below are more ways to use eggplants.

 

Vegetarian Pâté



You would love this pâté, whether you are vegetarian or not. Some people use roasted zucchini instead of eggplant, but I prefer the flavor, texture, and color of the eggplant. 

Ingredients:

1 big eggplant
2 eggs 
1 big onion
3 garlic cloves
1 tbsp chopped parsley (optional)
2 tbsp white vinegar
1/8 tsp (a dash) cumin (optional)
Oil
Salt and pepper

Process:

Turn oven on broil.
In a small pot boil eggs with water. Cook until hard (boil for 10 minutes, rest for 10 minutes).
Slice eggplant into ½ inch thick round/or elongated slices.


Brush each slice with oil on both sides.


Sprinkle salt.
Place on a flat baking surface.
Broil 12 minutes on each side.


Let cool.


 Cut the onion into long strips. Chop garlic cloves. In a pan on a medium high heat, sauté onion with oil, salt, and pepper until caramelized - for about 15 minutes.


Add garlic to the pan, sauté for another minute before turning the heat off. Let cool.


In a food processor place eggplant, eggs, onion and garlic, parsley, and cumin. Pulse several times until all the ingredients are mixed together but not completely puréed.


 

  

Baba Ghanoush



 What used to be an exotic dish is now available in many stores. I prefer the homemade version, since I find that the industrial version contains more mayonnaise and starch than eggplant. The most authentic way to prepare the eggplant is to cook it on a fire flame for about 10 minutes on each side. When cool – scoop the inside and mix it with the rest of the ingredients. This way of cooking gives the eggplant a nice smoky flavor. It is important to stab the eggplant in different places before fire roasting, to prevent it from exploding from the inside heat buildup. Lebanese love to add a lot of lemon to this dish; I prefer a touch of white vinegar. Some people love to add tahini (sesame paste) to the dish. Pine nuts add crunchy texture to the Baba Ghanoush, but they tend to get soggy after a few days.  You can add them  as a decoration.

Ingredients:

1 big eggplant
½ tsp minced garlic
1 tbsp mayonnaise
2 tbsp white vinegar
1 tbsp chopped parsley (optional)
2 tbsp pine nuts – lightly toasted (optional)
1/8 tsp (a dash) cumin (optional)
Salt and pepper 

Process:

Turn oven on broil

Cut eggplant in half. Place on a baking surface open-face up.


Broil for 20 minutes.


Let cool.
Remove peel with you hands.


 In a food processor place all ingredients, beside the pine nuts, and pulse until all is mixed together. Add pine nuts and pulse for two seconds.  



Eggplant Salad



 At home it was my father’s responsibility to make this salad. In the old days, before he learned to roast the eggplants, he used to deep-fry them. An eggplant contains a lot of water. If you wish to deep-fry it you need to cut it to your desired pieces (cubes or slices), cover it with coarse salt, and let sit in a colander for an hour – to extract the water out of it. Rinse salt, pat dry with a clean kitchen towel, and only then you can deep-fry the eggplant pieces. If you skip the salting process and go directly to frying, expect long frying time and very oily results.

This salad tastes better the next day, after all the ingredients and their different flavors had time to marinate together. You can serve it as an appetizer on top of toasted baguette slices.


Ingredients:

1 big eggplant
½ cup chopped roasted red pepper (from a jar)
2 tbsp chopped parsley
3 tbsp white vinegar
½ tsp minced garlic
Oil
Salt and pepper

Process:

Turn oven on broil.
Slice eggplant into ½ inch thick round slices.


Brush each slice with oil on both sides.


Sprinkle salt.
Place on a flat baking surface.
Broil 12 minutes on each side.


Let cool.


Slice each round piece into four smaller pieces.
In a bowl, mix together eggplant with red pepper, parsley, minced garlic, and vinegar. Add salt and pepper to taste.











Comments

  1. Wow , yummie! going to make the eggplant salad for Friday...

    ReplyDelete

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