Eight Ways With Eggplant
There’s a lot of talk about eating strawberries and asparagus only in season and we think that conversation should extend to eggplant as well. Best eaten in summer when it’s abundant, we thought you’d like these suggestions. One tip—always sprinkle salt over eggplant slices on paper towels and leave for 30 minutes to take off the bitter edge.
1. Thinly slice lengthwise, place some torn basil leaves, some grated Parmesan and some sliced tomato at one end. Roll up the slices, pierce with toothpicks and place on a baking sheet. Drizzle olive oil and salt and pepper over the rollups and bake at 400º for 10 to 15 minutes.
2. Rub eggplant with olive oil, cover in foil and roast at 400º for 30 minutes. Scoop out the flesh and purée with garlic, tahini, lemon juice and spices for a great summer dip.
3. Cut thick slices, brush with olive oil, salt and pepper and cook on a hot grill until well charred. Add feta cheese, remove when melted and serve with a green salad.
4. Slice thinly, fry in olive oil until slightly crisp and drain. Add to a salad of sliced tomatoes, sliced mozzarella and torn basil leaves. Drizzle olive oil and balsamic vinegar.
5. Top a pizza with sliced eggplant, feta, roasted peppers and oregano.
6. Include chunks of eggplant in your grilled shish kabobs.
7. Fry up slices in oil, let cool and place in a glass bowl. Cover with a mixture of vinegar, minced garlic and chopped herbs. Leave overnight in the fridge and serve with antipasti platters.
8. Make eggplant caponata. Simmer eggplant, chopped tomatoes, onions, garlic, currants, olive oil and spices in a small pot until soft. Serve with grilled bread.
This piece originally appeared in our Summer 2012 issue.
