Eggplant | Hmong American Farmers Association

Solanum melongena

Eggplants are a curiosity, since they are neither much like a vegetable nor much like a meat but are blessed with the personality traits of both. They also suffer from a popularity complex, since they are either much loved or quite neglected. This may be partly because they are a member of the Solanaceae family, which includes such common vegetables as the potato, tomato, and pepper, but also the infamous deadly nightshade. This kinship caused many to believe for centuries that eggplants and tomatoes were both poisonous.

Happily, eggplants are not, and they are much beloved in Asia and the Middle East, where they are a staple in those cuisines. Although their American name (they are called aubergines in Europe) comes from the fact that some varieties resemble the chicken’s rounded ovum, Asian eggplants are slender and elongated, perfect for slicing into stir-fries. Modern hybrids come in different colors as well, with beautiful green, pure white, and delightfully speckled varieties.

A versatile vegetable, eggplant can be baked, sautéed, grilled, broiled, steamed, or braised in a sauce. They also adapt beautifully to roasting. One rule of thumb about this vegetable is that it should never be undercooked; a tough eggplant is an unappetizing eggplant.

History

India is the eggplant’s ancient homeland, where it is believed to have been cultivated over 4,000 years ago. Despite its modern-day association with Mediterranean cuisines, eggplant’s trek to southern Europe was a slow journey, and the vegetable always seemed to be more popular in the Middle East. (The Turks claim they know a thousand ways to prepare it.) The French blamed eggplant for causing epileptic seizures, but southern Italians happily adored it. Eggplant also found favor with Thomas Jefferson, American Founding Father and amateur horticulturist, who had it grown in his extensive gardens at Monticello, Virginia.

Nutrition

Eggplants contain modest nutrition, mostly in the form of dietary fiber, potassium, manganese, copper, and some B vitamins. A single cup of cubed eggplant contains 20 calories. Recent research has revealed that eggplant skins contain a potent antioxidant, as well as phenolic compounds that possess anticancer and antiviral properties.

Season

Commercially, eggplants are widely grown and in season year-round. But they remain a warm-weather crop, and you’ll find them at their best at farmers markets and CSAs from July through October.

Selection

Choose eggplants that are uniformly firm and heavy for their size. Avoid lightweights that have soft spots, signs of shriveling, or brown patches on their skins. Smaller eggplants are generally much sweeter and less bitter than overly large ones.

Storage

Refrigerate eggplants in a perforated plastic bag in the refrigerator vegetable crisper. They do not keep well and should be used within a few days.

Trimming and Cleaning

Thoroughly wash the outside of eggplants before slicing, then trim off the stem end. The skins are edible, but they may be tough on older, larger specimens or white eggplants. You may peel the skins before cutting, or, if you are baking the eggplant, scoop the flesh out of the shell after cooking.

Some people think that salting and rinsing eggplant slices before cooking removes bitterness and makes them more tender. The effectiveness of this method is debatable in some circles, and it generally applies only to larger, older fruits. If you’d like to try this method, slice eggplants into ½-inch-thick rounds, sprinkle with salt, and let the slices sit in a colander in the sink for 30 minutes to “sweat.” Before cooking, rinse the slices briefly under running water to remove the salt.

Steaming and Boiling

Whole eggplants can be steamed for 15 to 20 minutes; slices or cubes should be steamed only 4 to 8 minutes, or until meltingly tender. Boiling eggplant results in an icky, watery vegetable, so steaming is preferable, especially if garlic, black tea, or other herbs and seasonings are added to the cooking water; the eggplant will absorb these flavors.

Stir-Frying and Sautéing

Eggplants have an insatiable thirst for oil, which their porous flesh soaks up like a sponge. This should be taken into account when cooking. If you keep adding more oil, the eggplant will get greasier. Sauté or stir-fry cubed eggplant in a well-oiled pan over high heat for 7 to 10 minutes, or until tender. Take care the eggplant doesn’t burn, and stir often to keep the heat distributed, or the vegetable may come out unevenly cooked.

Baking and Roasting

Eggplants respond very well to roasting in the oven. To roast whole, pierce an eggplant several times with a fork to allow steam to escape, then bake at 350°F for 15 to 25 minutes, depending on its size. Test for doneness by inserting a knife or fork, which should pass through easily.

Braising and Stewing

Because eggplants readily absorb the flavors of whatever food or sauces they come into contact with, they can be excellent braised in a highly flavored sauce, heated to boiling for a few minutes, then allowed to cook on decreased heat for 12 to 15 minutes, or until tender. Eggplants can also be stewed, either on their own with savory seasonings or in combination with other vegetables, on medium-low heat for about 30 minutes.

Microwaving

Placed cubed or whole eggplant (pierced with a folk) in a microwave-safe dish, add 2 tablespoons of water, cover, and cook on high power, rotating every 2 minutes.

1 pound, cubed = 6 to 8 minutes
Whole 1-pound eggplant = 4 to 7 minutes for scooping out the flesh, 8 to 9 minutes for pureeing

Blanching and Freezing

Eggplants can be frozen if blanched first. Peel them if desired, then slice them into ⅓-inch-thick rounds or cubes. Bring a pot of water to a rapid boil, add ½ cup of lemon juice to the water, drop in the eggplant, cover, and boil for 4 minutes. Then plunge the eggplant into ice water for 5 minutes to stop the cooking process. Drain and pack in zipper-lock freezer or vacuum food sealer-type bags, or freezer containers. Squeeze out any excess air and leave ½ inch of headspace (unless you are using the vacuum sealing method).

If you are preparing slices for frying, pack with sheets of wax paper or freezer wrap between the drained slices. Frozen eggplant will keep up to 1 year at 0°F.

Measures and Equivalents

1 medium eggplant = about 1 pound = 4 to 6 servings
1 pound eggplant = 3 to 4 cups diced = 1½ cups cooked
1 serving = ⅓ pound as a side dish
1 serving = ½ to ¾ pound as a main dish
6 cups raw cubed flesh = 3 cups cooked = 2 cups pureed
1½ pounds raw = 2 to 2¼ cups mashed or pureed

Complementary Herbs, Seasonings, and Foods

Aïoli, anchovies, bacon, balsamic vinegar, basil, béchamel sauce, breadcrumbs, capers, chard, cheese (feta, goat, Gruyère, Parmesan, mozzarella, ricotta), cream, cumin, garbanzos (chickpeas), garlic, ginger, ham, lamb, lemon, lentils, mint, miso, mushrooms, olive oil, olives, onions, oregano, parsley, peanut oil, peppers, pesto, pine nuts, potatoes, rice, rosemary, sesame, shallots, soy sauce, thyme, tomatoes, vinegar, walnut oil, walnuts, white beans, yogurt, zucchini.

Serving Suggestions

Here’s a salty, savory, simple dish: Heat a preferred oil in a saucepan until hot (peanut or vegetable are good choices). Add eggplant that has been cut into 1-inch chunks, and brown them on each side. Then add garlic, shallots, and tamari or soy sauce. Top with chopped green onions and serve hot or cold.
Because of their substantial, rich texture, eggplants have been used as a meat substitute for centuries. Try using grilled, seasoned slices in sandwiches, lasagna, and casseroles.
Grill or broil eggplant slices and use them in combination with mushrooms in sandwiches or other dishes.
Top a pizza with strips of precooked eggplant, roasted sweet red peppers, and ripe tomatoes.
Eggplants stuffed with crustaceans (such as shrimp, crab, and lobster) and combined with a cream sauce make a delicious, filling meal, rounded out with a green or tomato salad and good crusty bread.
For a twist on a traditional dish, mash and whip eggplants the same way you’d prepare mashed potatoes.
Baba ghanoush, that traditional Middle Eastern preparation of pureed, roasted eggplant, makes a delicious dip or sandwich filling. Combine the eggplant with garlic, tahini, lemon juice, sea salt, and olive oil.
Add tender eggplant cubes to an Indian curry or Asian stir-fry.
Hollow out eggplant “shells,” stuff them with ground meat and spices, and bake them in the oven.
Create a delicious, hearty, vegetarian spaghetti sauce by steaming eggplant slices until tender; sautéing garlic, onion, and Italian-style stewed tomatoes; combining the eggplant with the tomato mixture and adding chopped fresh basil; and simmering on low heat for 20 minutes.

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Sambal Eggplant Recipe

Malaysian take on Japanese eggplant

2 eggplants, sliced into strips 2-inches long
Handful of dried shrimp, soaked and minced
2 tbsp chili sauce
2 birdeye chili(optional)
A few anchovies (optional)
1 onion, chopped
2 clove garlics, chopped
Frying oil
Salt

Heat up frying oil in a wok, deep fry eggplant till fully cooked, retain oil and set aside.
Remove extra oil, leave 2 tbsp cooking oil and add garlic, chopped onion, stir fry till fragrant.
Add in minced dried shrimp, anchovies, fry till golden. Add in chili sauce, birdeye chili and mix well.
Put back the fried eggplant, stir fry till mix well, add in enough salt. Serve.

— seasiafood.com

Jeow Mak Keua – Lao Eggplant Dip

3 Small-Medium Japanese Eggplant
4-8 Thai Bird Chilies
4-5 Cloves of Garlic Skin on
½ Cup Chopped Cilantro Leaves
1-2 Stalks Green Onion – Green parts only sliced thin
½ Tsp Salt
Fish Sauce

Prick eggplant and chilies with a knife or skewer.
Grill eggplant, chili, and garlic, until the skin is blackened. I usually grill right over hot charcoal which adds a layer of smokiness to the dish, but you can do the same over a gas flame or under the broiler.
Peel Garlic, and slice eggplant lengthwise keeping the stem portion on and intact… it should look sort of like a flower.
Pound the garlic, chili, and salt together in a mortar to make a paste.
Then pound each eggplant in the mortar, by holding the stem of the eggplant and pounding it until all the flesh is removed. You can then pull the skin off the eggplant out by the stem. Conversely, you can just peel the eggplant.
Add the cilantro and green onions and pound into a thick paste.
Taste and add fish sauce to taste.

— mmm-yoso.typepad.com

Roasted Eggplant Salad with Beans and Cashews

Serves 6

2 medium globe eggplants diced into 1-inch cubes
3 tablespoons olive oil
1 teaspoon coarse salt, divided
½ pound green beans, cut into 1-inch pieces
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon curry powder
¼ teaspoon freshly ground black pepper
½ cup roasted cashews, chopped
½ cup chopped fresh cilantro

Preheat the oven to 475°F.
Toss the eggplant with the olive oil and ½ teaspoon of the coarse salt. Place the eggplant in a single layer on a cookie sheet in the oven for 25 to 30 minutes or until it becomes golden brown.
Cook the green beans in a large saucepan of boiling salted water until they become crisp-tender, about 2 minutes. Drain. Transfer them to a bowl of ice water to stop the cooking process. Drain, and pat dry with paper towels.
In a large bowl, whisk together the lime juice, vegetable oil, curry powder, the remaining salt, and pepper. Toss the eggplant, green beans, cashews, and cilantro with the dressing and serve immediately.

— Featherstone Farm, Rushford, Minnesota

Baba Ghanoush (Eggplant Dip)

Serves 8

2 large eggplants (about 1¼ pounds)
2 level tablespoons tahini
4 cloves garlic, crushed with salt
½ cup diced onion
1 cup chopped tomato
3 tablespoons fresh lemon juice, or more to taste
3 to 4 tablespoons cold water
¼ teaspoon salt
Dash of freshly ground black pepper
1 teaspoon olive oil
Chopped parsley, for garnish
Finely diced tomatoes, for garnish

Pierce the eggplants in several places with a toothpick. If you are cooking indoors, wrap the whole eggplants in aluminum foil and place them over the open flame of a gas burner; or place them under your oven broiler to cook on all sides until they collapse and begin to release steam. If you are cooking outdoors over coals, grill the eggplants until blackened, collapsed, and cooked through.
Remove the foil and place the cooked eggplants into a basin of cold water; peel them while they are still hot, and allow them to drain in a colander until they are cooled. Squeeze the pulp to remove any extra juices—they may be bitter. Then mash the eggplant to a chunky consistency.
In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture turns into a uniform puree. Thin with water. With the machine still running, add the eggplant, salt, pepper, and oil. Taste and adjust seasonings.
Spread the mixture evenly in a shallow dish and garnish with more pepper, parsley, and tomatoes.

— Produce for Better Health; Fruits & Veggies—More Matters; Centers for Disease Control and Prevention

Eggplant, Tomato, and Red Potato Casserole

Serves 6 to 8

Source Note: This is hearty for a vegetarian dish and even satisfies folks who usually prefer meat dishes.

2 to 3 medium red potatoes, cut into 1-inch cubes
½ cup cooked garbanzo beans (chickpeas)
⅛ cup olive oil
1 medium onion, sliced
½ head of garlic, cloves quartered
½ red bell pepper, sliced into small pieces
5 to 7 cremini mushrooms, thickly sliced
1 medium eggplant, cut into ½-inch cubes
3 medium tomatoes, diced
Oregano, fresh or dried
Basil, fresh or dried
Salt and freshly ground black pepper

Preheat the oven to 350°F.
Slice all of the ingredients in advance, preparing the mushrooms and eggplant last to minimize discoloration.
Place the eggplant, potatoes, and garbanzo beans in a large casserole dish.
Heat the olive oil in a large skillet and sauté the onion until it is nearly translucent. Add the garlic, bell pepper, and mushrooms. Cook until softened, but do not brown. Add the tomatoes and sauté just until they are heated through. Add generous amounts of oregano, basil, salt, and pepper to taste.
Pour the skillet ingredients over the casserole ingredients and mix them all together. Cover the casserole and bake for 45 minutes.

— Nelda Danz

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe