Eggplant is a plant species in the nightshade family Solanaceae. Solanum melongenais grown worldwide for its edible fruit and is used in cuisines around the world. It is also known as Aubergine, Berenjena, Brinjal, and Baigan. Most commonly purple, the spongy, absorbent fruit is related to the tomato, chile pepper, and potato.

Flavors that pair well with eggplant include: Cheese (Parmesan, ricotta), Garlic, Lemon, Olive oil, Onions, Parsley, Salt & Pepper, Tomatoes, Vinegar (Balsamic, red wine, champagne), Walnuts.

Methods of Preparation

Recipes

Chinese Eggplant with Garlic Sauce (红烧茄子)

 Prep Time: 25 minutes     Cook Time: 15 minutes     Servings: Servings: 2     Source: omnivorescookbook.com                                                                                                                                                               

Ingredients

 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Note 1)

1 teaspoon salt

1 tablespoon cornstarch

Sauce (*Note 2)

1 tablespoon light soy sauce (or soy sauce)

1 tablespoon water

1/2 teaspoon dark soy sauce (*see Note 3)

2 teaspoons sugar

1 teaspoon cornstarch

Stir-fry

2 1/2 tablespoons peanut oil (or vegetable oil)

1 teaspoon ginger , minced

3 cloves garlic , chopped                                                                                                

Directions

(Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.

(Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.

Combine the sauce ingredients in a small bowl, mix well.

Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.

Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.

Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.

Serve hot as a side or as main over steamed rice or noodles.                                        

Notes

Note 1. You can use other type of eggplant and still generate crispy texture if following the method in this recipe. However, Asian long eggplant is the best option.

Note 2. This recipe uses very little sauce, just enough to coat the eggplant and make it tastes super flavorful. The rich sauce helps to keep the eggplant staying crispy. Be careful, the sauce will reduce very quickly once you add it to the pan. Stir immediately to coat the eggplant.

Note 3. The dark soy sauce will add color to the dish and make it look more appetizing. You can skip it if you don’t have any in your pantry.                                        

Nutrition

Serving: 119g, Calories: 122kcal, Carbohydrates: 11g, Protein: 1.4g, Fat: 8.7g, Saturated Fat: 1.4g, Sodium: 375mg, Potassium: 252mg, Fiber: 3.7g, Sugar: 5.1g, Vitamin C: 4.1mg, Calcium: 10mg, Iron: 0.4mg            

Farfalle with Eggplant Yogurt Sauce

Prep Time: 15 min      Cook Time: 40 min     Difficulty: Easy     Servings: Yield: 4-6     Source:  foodnetwork.com                                                                                                                                                               

Ingredients

Kosher salt and finely ground black pepper

1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces

1/3 cup extra-virgin olive oil

2 cups cherry tomatoes, quartered

1 anchovy fillet

1 garlic clove

1 cup Greek yogurt

1/4 cup chopped fresh dill, plus whole fronds for garnish

1 pound farfalle

1/4 cup torn fresh basil leaves                                                                                                

Directions

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.

Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.

Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.

Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.                                            

Nutrition

Fat: 16g

Calories: 463

Saturated Fat: 4g

Sodium: 679mg

Fiber: 6g

Cholesterol: 7mg

Carbohydrate: 66g

Sugar: 8g

Serving Size: 1 of 6 servings

Protein: 15g        

Instant Pot Eggplant Masala with Peas

 Prep Time: 30 min     Cook Time: 1 hr     Difficulty: Easy      Servings: Yield: 4 servings      Source:  foodnetwork.com                                                                                                                                                               

Ingredients

 1 large eggplant

2 tablespoons vegetable oil

1 teaspoon curry powder

1 teaspoon cumin powder

1/2 teaspoon ground turmeric

1 small onion, diced

1 tablespoon minced ginger

2 cloves garlic, minced

3 plum tomatoes, diced

Kosher salt

1 cup frozen peas, thawed

Cooked basmati rice, for serving, optional

1 tablespoon fresh cilantro leaves, chopped

1 tablespoon fresh mint leaves, chopped                                                                                                

Directions

Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot® and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide. ).

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.

Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.

Serve warm with rice if desired and sprinkle with cilantro and mint.       

Nutrition

Fat: 16g

Calories: 463

Saturated Fat: 4g

Sodium: 679mg

Fiber: 6g

Cholesterol: 7mg

Carbohydrate: 66g

Sugar: 8g

Serving Size: 1 of 6 servings

Protein: 15g