The Elegant Eggplant
By Jacqueline Dunnington
The eggplant (Latin: Solanum melongena esculenta) has been a favorite of vegetarians for millennia. Its roots are in the soil of India, but the vegetable has since traveled to grow in "global gardens." The name eggplant, in American English, derives from its shape, that of a large egg; it was once known as "egg fruit." The now-popular Japanese eggplant is smaller and less ovid than most supermarket varieties from the "Midget" to the "Black Beauty" — all have a shiny skin. The eggplant wears a variety of outer colors: dark purple, white, and yellow-green.
International cooks rely on the eggplant and adapt the elegant vegetable to native cuisines. Folklore has it that in certain Middle Eastern lands, a bride with skill in preparing eggplant dishes for her groom once commanded a lofty "betrothal price."
Select an eggplant that is firm and with a tight skin, resilient to the touch. Be sure that there are no deep bruises. Store in the refrigerator; use within a week.
EGGPLANT "CAVIAR"
(Serves 4)
Serve this dish with whole wheat crackers or toast.
1 large eggplant, peeled and cut in 1/2-inch-thick strips
2 Tablespoons olive oil
1/2 cup slivered yellow onions
1/2 cup slivered green peppers
2 cloves garlic, minced
1/2 cup whipped tofu (you can whip soft tofu in a food processor)
1/2 cup low-sodium tomato paste
1 Tablespoon red wine vinegar
Freshly cracked pepper
Sauté eggplant in oil with onions, peppers, and garlic. Fork-mash mixture. Add tofu, tomato paste, vinegar, and pepper. Stir well and chill before serving.
| Total calories per serving: 146 | Fat: 8 grams |
| Carbohydrates: 17 grams | Protein: 4 grams |
| Sodium: 35 milligrams | Fiber: 5 grams |
JAPANESE EGGPLANT IN SHERRY-SOY SAUCE
(Serves 4)
This light meal is a virtual international trip while dining at home.
8 Japanese eggplants, unpeeled and cut into thin rounds
1 Tablespoon vegetable oil mixed with 1 Tablespoon sesame oil
1-2 teaspoons cornstarch
1/4 cup low-sodium soy sauce
1/4 cup dry Spanish sherry
4 servings hot, cooked noodles of your choice (8 ounces uncooked)
2 Tablespoons scrubbed and thinly sliced fresh scallions
2 Tablespoons sesame seeds
1 Tablespoon finely chopped fresh Italian parsley
Sauté eggplant in oil until tender. Drain oil and set aside. Prepare sauce by mixing cornstarch into soy sauce and sherry. Simmer while boiling noodles in a separate pot. Add eggplant to sauce. Pour over noodles and garnish with scallions, sesame seeds, and parsley. Serve hot.
| Total calories per serving: 254 | Fat: 10 grams |
| Carbohydrates: 34 grams | Protein: 8 grams |
| Sodium: 548 milligrams | Fiber: 8 grams |
CURRIED TOMATOES AND EGGPLANT
(Serves 4)
An exotic treat from India, the eggplant's birthplace. This dish is pictured on the cover of this issue.
3 Tablespoons olive or corn oil
3 cups peeled and cubed eggplant (about 1/2-inch thick)
1/2 cup slivered onions
2 cups diced canned tomatoes, drained (save liquid)
1 teaspoon apple-cider vinegar
1/4 cup raisins
1 heaping Tablespoon curry powder
1 teaspoon ground mustard seed
2 Tablespoons finely snipped fresh cilantro leaves
Cayenne and salt to taste (you may also add salt substitute)
Heat oil in large, deep skillet. Add eggplant and onions. Brown well. Add tomatoes, vinegar, and raisins. In a separate cup, blend saved tomato liquid with curry powder, mustard seed, cilantro, and cayenne. Add to the eggplant mixture and simmer 10 minutes. Serve with brown Basmati rice.
| Total calories per serving: 170 | Fat: 11 grams |
| Carbohydrates: 19 grams | Protein: 3 grams |
| Sodium: 16 milligrams | Fiber: 4 grams |
EGGPLANT CAPONATA
(Serves 4-6)
This recipe doubles as a gourmet appetizer or a hot pasta sauce.
1 large, plump eggplant, unpeeled and cubed
3 Tablespoons olive oil
1 cup slivered onion
1 cup finely chopped celery
3 cloves garlic, minced
1 cup seeded and slivered green peppers
1-1/2 cups fresh or canned low-sodium (drained) tomatoes, peeled and diced
2 teaspoons dried basil
Salt or salt substitute and freshly cracked pepper to taste
1/2 cup sliced or chopped black olives
3 Tablespoons capers
Sauté eggplant in oil with onion, celery, and garlic. Add pepper, tomatoes, and seasonings. Simmer for about 15 minutes, stirring often. Chill well. Add olives and capers and serve as a first course or appetizer. Also makes a great stuffing for pita bread pockets.
To serve hot as an entrée, add about 2/3 cup more crushed tomatoes. Stir often while heating. Pour over cooked whole wheat pasta.
(based on four servings)
| Total calories per serving: 192 | Fat: 13 grams |
| Carbohydrates: 20 grams | Protein: 4 grams |
| Sodium: 376 milligrams | Fiber: 7 grams |
EGGPLANT, BEAN, AND CORN RAGOUT
(Serves 6)
A one-dish meal with ingredients from our American farms. This recipe doubles easily.
2 Tablespoons olive or corn oil
1 medium onion, finely chopped
2 cups peeled and diced eggplant
2 cloves garlic, minced
1 small red pepper, seeded and slivered
3 cups crushed salt-free tomatoes
1 cup corn kernels, drained
1 cup cooked white (navy or great northern) beans
1/2 cup peeled and chopped cooked green chilies
2 teaspoons each dried oregano, crushed black pepper, and chopped chives (fresh or dry)
In a deep pot, sauté onion, eggplant, garlic, and pepper in oil until slightly browned. Add tomatoes, corn, beans, chilies, and seasonings. Simmer, partially covered, for at least 10 minutes. Stir often. Serve with crispy rye crackers or lowfat corn chips.
| Total calories per serving: 214 | Fat: 8 grams |
| Carbohydrates: 33 grams | Protein: 7 grams |
| Sodium: 313 milligrams | Fiber: 8 grams |
MOROCCAN EGGPLANT AND LEEK SOUP
(Serves 4)
Enjoy a soup, hot or cold, from the edge of the Sahara desert.
3 cups peeled eggplant strips
2 leek stalks, trimmed, scrubbed, and sliced in thin rounds (yield about 1 cup)
2 Tablespoons olive oil
2 cups vegetable broth
2 large, very ripe tomatoes, peeled and diced
1 cup cooked lentils
1 teaspoon dried chervil
Salt or salt substitute and freshly cracked black pepper to taste
Pinch of saffron (optional)
In a deep soup pot, braise eggplant with leek in oil until lightly brown. Add broth. Mash the tomatoes very well with a fork and add slowly to broth. Stir well and simmer, covered, for 15 minutes. Add lentils and all seasonings. Simmer for 10 more minutes, uncovered. Serve hot or chilled with toasted whole wheat pita bread chips.
| Total calories per serving: 176 | Fat: 8 grams |
| Carbohydrates: 23 grams | Protein: 7 grams |
| Sodium: 516 milligrams | Fiber: 8 grams |
Jacqueline Dunnington is a freelance writer from Santa Fe, New Mexico. She is a regular contributor to Vegetarian Journal.
