Eggplant is never eaten raw; cooking eliminates a toxic substance called solanine. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit [note: not like you’ll get in your CSA box] benefits from the ancient method of salting halves or slices and weighting them or placing them in a colander for 20 minutes before rinsing. The salt helps eliminate some of the acrid taste.
Eggplant can be prepared in a variety of ways, including baking, broiling, and frying. It does, however have a spongelike capacity to soak up oil. You can reduce fat absorption by coating it well with a batter or crumb mixture. Salting eggplant as above, gently squeezing it, and patting it dry also makes it less absorbent. Soaking the eggplant in cold water for an hour or more, then patting it dry, has been found to work as well.
BAKING intensifies the flavor of the eggplant. Prick all over with a fork and bake at 400 F for 40 to 50 minutes, until it is very soft. Let it fool before you cut it open and scrape out the pulp. Wrapping the eggplant in aluminum foil before you put it in the oven makes it easier to handle.
Some dips:
Baba Ghanoush–Add to mashed eggplant pulp 2 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped fresh cilantro or parsley, 2 garlic cloves, minced (mashed or pureead roasted garlic is even better), 1 teaspoon cumin seeds, and salt and pepper to taste.
Thai Eggplant Dip–Combine mashed eggplant pulp, 3 to 4 garlic cloves, chopped, and 1 tablesppon peeled minced fresh ginger; puree in a food processor or blender until smooth. Add 2 tablesppons rice wine vinegar, 2 tablespoons sesame oil, 2 tablespoons soy sauce, adn 2 tablespoons chopped fresh cilantro or parsley.
BROILING OR GRILLING adds a delicious smokiness to eggplant. Slice the eggplant about 1/4 ” thick [note: I just cut the fairytale in half lengthwise and cook it this way]. Brush the slices with olive oil and herbs. Place under the broiler or on the grill for 10 to 15 minutes, until tender, turning once. Eggplant makes great kabobs: Thread chunks on skewers, alone or with other vegetables, and broil or gill as above.
STUFFING makes a meal out of a baked eggplant. Bake the eggplant for 20 minutes, then slicei n half and scoop out the seeds. Stuff, then bake for an additional 20 to 30 minutes.
Some stuffings:
Fresh Vegetables and Cheese–Toss 2 chopped tomatoes, 1 diced medium onion, 1/2 cup chopped fresh basil, 2 minced garlic cloves, and salt and black pepper to taste. Saute briefly in 2 tablespoons olive oil. Combine with 2 cups cheese (grated mozzarella or cheddar or ricotta, or a mixture). Top with grated parmesan.
Sausage and Squash: Mix 12 ounces sweet Italian sausage (casings removed), 1 cup coarsely grated zucchini, 1/4 cup finely chopped onion, 1/4 cup dried bread crumbs, 1 egg, 3 tablespoons minced fresh parsley, 1/2 taspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon minced fresh rosemary.