Eggplant 101
Eggplants are a very adaptable vegetable which can be fried, broiled, baked, stuffed, sautéed, or grilled. They are 90% water, quite spongy in texture, and tend to absorb whatever oils or juices they are cooked in. For this reason, they are delicious in almost any mixed vegetable preparations such as ratatouille or caponata. And, of course, eggplant parmesan is the traditional version of what later became a meat dish.

Look for eggplants that are shiny and unbruised, with bright green stems and calyx. Avoid those with tan patches or flabby skin. Eggplants should keep in a dry refrigerator drawer for up to two weeks.

How to Prepare Eggplant
To purge eggplant, lightly salt all cut surfaces and place in a strainer over a bowl or sink for 30 minutes. Pat dry with paper towels.

Baby eggplants and the long narrow Japanese types have tender skins and sweet flesh that doesn't need to be purged. Larger eggplants may benefit from purging to rid them of potential bitterness and eliminate some of the water content. For tough skin, they may need to be peeled.

Eggplant on the grill is a summer treat that's quick and easy to do. (No purging necessary.) Cut ½-inch thick slices, brush lightly with olive oil, and cook over moderate coals for a few minutes on each side. Serve as is, with a sauce, or as part of a grilled vegetable salad.

Eggplant Recipes

Broiled Eggplant With Garlic Sauce
Serves 8

2 lbs. small eggplants, halved lengthwise
1 tsp. salt
1 tsp. minced garlic
1 Tbs. soy sauce
1 Tbs. rice vinegar (not seasoned)
1 Tbs. dark sesame oil (Asian)
vegetable oil for brushing eggplants

Score cut sides of eggplant in a cross-hatch
pattern and sprinkle with salt. Let eggplant stand 30 minutes.
Rinse eggplant and pat dry. Preheat broiler.

In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil. Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Put eggplant on a platter and brush with garlic sauce.

-Gourmet, July 1994

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Eggplant Rolls Filled with Basil and Cheese
Makes about 12 rolls

For the tomato sauce
1 onion, chopped
2 Tbs. olive oil
1 small garlic clove, minced
2 lbs tomatoes, chopped coarse
a pinch of sugar

For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about ¼ pound)
3½ oz (about ½ cup) mild, soft goat cheese such as Montrachet, at room temperature
¼ cup shredded fresh basil leaves
2 to 3 Tbs. olive oil
Fresh basil leaves for garnish

Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes. Stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into ¼-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes.

In a bowl stir together the mozzarella, the goat cheese, and the shredded basil.
Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil.

Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner.

Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.

Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves.

-Gourmet, September 1992

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Roasted Eggplant And Garlic Dip
Makes about 2 cups

1 large eggplant (about 1½ pounds)
1 tsp. olive oil plus additional for coating
eggplant
1 large head garlic, unpeeled
4 tsp. fresh lemon juice, or to taste
1/3 cup well-stirred tahini (sesame seed paste)
¾ cup finely chopped fresh parsley leaves
pita wedges, toasted if desired

Preheat oven to 450°F. Prick eggplant with a fork several times, place on a baking sheet, and rub with just enough oil to coat.

Cut off and discard top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to 50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic carefully and cool eggplant and garlic on baking sheet.
Transfer eggplant to cutting board. Cut off and discard stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.

Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon juice, tahini, parsley, and salt to taste and blend until smooth and parsley is minced fine. Dip may be made one day ahead and chilled, covered.

Transfer dip to a bowl and serve with pita wedges.

-Gourmet, January 1995

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Eggplant Gratin
Serves 2

1½ cups finely chopped onion
3 Tbs. olive oil
a 1-pound eggplant, cut into ½-inch pieces
1/3 cup plus 2 Tbs. minced fresh parsley leaves
½ cup freshly grated Parmesan
¼ cup dry bread crumbs

In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes.

In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish.

In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.

-Gourmet, October 1990

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