Three Unique Eggplant Recipes

Eggplant is a member of the nightshade family. It is thought to be a vegetable, but it actually is a fruit—specifically, a berry.

These beautiful purple spheres also come in a variety of colors from deep purple to white. Choose firm smooth-skinned eggplant that is heavy for its size and avoid those with soft or brown spots. Store eggplants in the refrigerator for only a day or two after purchasing. Peel the thick-skinned eggplant, sprinkle salt on the flesh and let it sit for 20 minutes. Rinse off the salt and pat dry with paper towels before cooking them. Thin elongated eggplants, often labeled “Japanese” or “Asian” are tender and sweeter than the common pear-shaped purple ones, no peeling necessary.

These three eggplant recipes are uniquely different. Sichuan eggplant works very well with a fish entrée. This ratatouille is an updated baked adaptation of the French classic. Serve it with chicken or lamb. Baba ghanoush, a Middle Eastern purée with pita chips, is an excellent hors d’oeuvre. Why not add all of them to your repertoire of vegetable dishes while the eggplants are at their best? Bon appétit!

Sichuan Eggplant(Serves 4)6 dried black mushrooms, soaked in 2 cups hot water

6 Japanese eggplants or 3 medium Italian eggplants

About 1 teaspoon kosher salt

2 tablespoons avocado or canola oil

8 to 10 cloves garlic, finely chopped

4 to 5 scallions, chopped

1, one-inch piece of fresh ginger, peeled and finely chopped

1 tablespoon finely chopped hot chile pepper or chile paste without garlic or soybeans

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sugarTo prepare:Place mushrooms in a bowl, pour hot water over them and allow to soak until reconstituted. Squeeze the water from the mushrooms and strain the soaking liquid through several thicknesses of cheesecloth and reserve the liquid.

Remove the woody stems and discard. Cut mushrooms into narrow strips. Set aside.

Wash the eggplant and cut into strips approximately 2 inches long by a half-inch wide, sprinkle with salt and let stand for 20 minutes, rinse and squeeze out excess moisture and pat dry with paper towels. Set aside.

In a large skillet or wok over high heat, film the bottom with oil. Add garlic and stir-fry until starting to brown, about 15 seconds. Immediately add the scallions and ginger and stir-fry. Add eggplant and mushrooms, stir-fry until the eggplant begins to soften about three to four minutes.

In a small bowl stir hot chile pepper, vinegar, soy sauce, and sugar together until blended. Add the seasonings to the vegetables and stir. Add the reserved mushroom water. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 10 to 15 minutes. Serve hot or at room temperature.Rattatouille(Serves 8)Approximately 2 to 4 tablespoons olive oil

1 large yellow onion, chopped

3 to 4 cloves garlic, minced

Sea salt and freshly ground black pepper to taste

1 large eggplant, washed, unpeeled (or peeled) cut into 1-inch cubes

Coarse sea salt for sprinkling

4 medium zucchini, scrubbed and cut into 1-inch cubes

3 yellow squash, scrubbed and cut into 1-inch cubes

4 red bell peppers, cored, seeded, and cut into bite-sized pieces

2 yellow or orange bell peppers, cored, seeded and cut into bite-sized pieces

2 large (28 ounces each) whole tomatoes in purée, roughly chopped in food processor

OR: about 8 large fresh ripe tomatoes, washed, cored, and chopped

About 1 cup white wine

About 1/2 cup chopped fresh flat leaf parsley

About 1/2 cup chopped fresh basilTo prepare:Preheat the oven to 425 degrees F.

In a large skillet over moderate high heat, coat the bottom with oil, add onion and sauté until soft and translucent, about four minutes. Add garlic and sauté until aromatic.

Add eggplant, zucchini, squash, bell peppers, and stir to mix. Season to taste with salt and pepper. Sauté briefly until well mixed. Transfer all the vegetables to a large nonreactive baking pan. Add tomatoes and their juices to the vegetables, and pour white wine over the vegetables (only enough to barely come up the sides of the pan.)

Cover the pan with a double thickness of aluminum foil and tightly crimp edges to seal. Bake for one hour. UNCOVER, stir, and continue baking until all the vegetables are tender, at least 30 to 40 minutes, stirring every now and then. Remove from the oven, pour excess cooking liquid into a saucepan over high heat and bring to a boil. Cook until the juices are reduced by half. Keep the vegetables in the baking pan.

At this point, the vegetables will have cooked down to almost half or even less their volume. When the juices are reduced, pour it over the vegetables and stir well. Add parsley and basil, taste and adjust the seasonings.

Cool to room temperature, refrigerate, or freeze. Reheat to serve. For the best flavor, make at least one day ahead.Baba Ghanoush 
Or ‘Eggplant Caviar’(About 1 1/2 cups)1 large eggplant, washed

Fresh lemon juice to taste (about 2 lemons, juiced)

About 1/2 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1 medium sweet white onion, finely chopped

1 to 2 cloves garlic, minced

About 1/4 cup chopped flat leaf parsley

Optional additions: Tahini, basil, tomatoes, black olives (chopped) toasted pine nuts and/or sesame seeds—add to tasteTo prepare:Preheat the oven to 475 degrees F.

With a fork, prick the skin in several places. Set eggplant in baking pan on the top rack of oven. Bake until completely soft, about 45 minutes. Cool 15 minutes, split eggplant open, and with a wooden spoon, scoop pulp into a strainer and drain about 10 minutes. Transfer to a bowl and mash with a fork if necessary.

Meanwhile, chop onion, garlic, and parsley and set aside.

Stir lemon juice, salt, and pepper into the eggplant. Slowly drizzle olive oil in eggplant until the mixture is blended. Add onion, garlic and parsley and mix well. Taste and adjust the seasonings. Cover with plastic wrap and chill.

Add optional ingredients to taste. Serve with toasted pita pockets.