Recipes: Eggplant


Eggplant recipes from our Agriculture Supported Communities program.

Eggplant Basil
By Julia Bollinger, 2016 ASC Intern

Ingredients
1 or 2 eggplants, cubed
2 or 3 garlic scapes chopped
a handful of basil leaves
2 Tbsp olive oil
2 tsp seasame oil
1 tsp red pepper flakes
1 tsp soy sauce
1 Tbsp water

Directions
Heat oil in a skillet on medium high heat until shimmering. Add garlic and pepper flakes. Saute about 3 minutes, stirring occasionally. Add eggplant and stir to coat in oil. Cover for 2 minutes on medium heat. Remove lid, stir, and add the water and soy sauce. Cover for about 7 minutes, check once to stir and add basil. It is ready when the eggplant is translucent. Remove lid and from heat. Drizzle sesame oil on top. Let rest for about 3 minutes and serve. Goes well with rice.

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Parmesan-Packed Eggplant Meatballs
From the Rodale Whole Foods Cookbook

Ingredients
1 1/2 pounds firm small eggplants, peeled and cut into 1-inch chunks
2 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon coarse (kosher) salt
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 cup panko break crumbs
2/3 cup grated Parmesan cheese
2 large eggs

Directions
Preheat the oven to 350°F.

In a small baking pan, toss the eggplant and garlic with the oil. Sprinkle with 1/2 teaspoon of the salt, cover with foil, and bake for 30 minutes, or until tender but not mushy. (Leave the oven on and increase the temperature or 375°F.) When the eggplant is cool enough to handle, squeeze to get rid of excess liquid.

In a food processor, pulse the parsley and basil until coarsely chopped. Add the eggplant, garlic, panko, Parmesan, eggs, and the remaining 1/2 teaspoon salt and pulse to combine (it will still be a little chunky).

Line a rimmed baking sheet with parchment paper. With a small ice cream scoop (1/4 cup), scoop the mixture into 12 meatballs. With dampened hands, round the meatballs out and place on the baking sheet. Bake for 25 to 30 minutes, or until firm.

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Curried Eggplant with Tomatoes and Basil
By Sara Quessenberry, April 2009 at realsimple.com

Ingredients
1 cup white basmati rice
kosher salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces
1 1/2 teaspoons curry powder
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh basil
1/4 cup plain low-fat yogurt (preferably Greek), optional

Directions
In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.

Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

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Baba Ganouj
Adapted from Mollie Katzen’s Moosewood Cookbook
I made this over the weekend. It is a delicious way to use eggplant! Use as a healthy snack to dip with tortilla or pita chips, or try it for lunch in a sandwich.

Ingredients
2 small/medium size eggplant
1/2 cup tahini
3 cloves of garlic, minced
Juice from one lemon
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 chopped green onions or diced red or white onions
Black Pepper

Directions
Preheat oven to 400 degrees F. Prick eggplants all over with a fork. Lay them directly on the oven rack and bake for 45 minutes until they are droopy. Take them gently out of the oven and let cool. Then scoop out insides into the bowl of a food processor. Add all other ingredients into bowl of food processer and blend until smooth. Chill and serve drizzled with olive oil.

Note: if you do not have a food processor, simply use a potato masher. Your baba ganouj will be a little chunkier, but still delicious!

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Ground Turkey with Eggplant (Kore Mock Kure)
Submitted by ASC Member, Ellen Legg
The past two weeks we have used the long Japanese eggplants in a Thai recipe with ground turkey. It also uses the scallions, basil and  jalapeno peppers we received. Here is the recipe:

Ingredients
2 tbsp olive oil
6 cloves garlic, chopped
1 small onion, chopped
1/2 lb ground turkey ( I use 1 lb 93% lean to reduce the fat)
1/2 tsp salt (this is optional)
2 tbsp fish sauce
1 medium eggplant (or 2-3 small eggplants) peeled & sliced in bite size pcs (smaller eggplants do not need to be peeled)
1 large jalapeno sliced (optional but delicious)
2 stalks scallions, chopped
1 cup cilantro or basil leaves, chopped

Directions
Heat the oil in a wok on high heat. Add garlic and onion. Stir constantly until light brown, about 3 minutes. Add ground turkey and stir constantly until all juices evaporate (approx. 5 minutes). Add salt and fish sauce and stir another minute, allowing the turkey to absorb the flavor. Add eggplant and pepper and cook 5 minutes, stirring occasionally. Add scallions, stir well, and turn off the heat. Add cilantro or basil and stir well. Serve with rice.

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Grilled Eggplant and Mozzarella Rolls
From the Rodale Whole Foods Cookbook
An elegant summer appetizer, this simple dish is easy to make ahead and pull out of the fridge to broil at the last minute.

Ingredients
2 small eggplants (1/2 pound each)
Coarse salt
8 ounces shredded mozzarella cheese
4 ounces soft goat cheese, at room temperature
2 tablespoons snipped chives or scallions
Pepper
1 cup extra-virgin olive oil, plus more for brushing
25 large fresh basil leaves plus 1/2 cup loosely packed, coarsely chopped basil

Directions
Cut the eggplants lengthwise into 1/2-inch-thick slices. Sprinkle the slices on both sides with salt, and let them drain in a colander for 15 minutes to release excess moisture. Rinse the eggplant slices and pat dry with paper towels. Preheat the grill or broiler to medium. In a bowl, stir together the mozzarella, goat cheese, 1 tablespoon of the chives, and salt to taste. Set aside.

Brush both sides of the eggplant slices lightly with oil. Grill or broil the eggplant for 3 to 4 minutes, or until golden and seared. Season with salt and pepper, turn over, brush with more oil, and grill or broil for 3 to 4 minutes longer, or until the eggplant just begins to soften. Remove and let sit 10 minutes. (Leave the broiler on; or if you used a grill, preheat the broiler now.) Transfer the eggplant to a work surface. Arrange whole basil leaves in a slightly overlapping pattern across one slice of eggplant. Place a heaping tablespoon of the cheese mixture at the narrow end of the slice. Roll up cigar fashion and secure with a toothpick. Repeat with the remaining basil, filling, and eggplant slices. Arrange the rolls, seam-side down, in a lightly oiled 9 x 13-inch glass baking dish. Broil 4 to 6 inches from the heat for 3 to 5 minutes, or until the cheese is just melted and bubbling.

In a blender or food processor, combine the chopped basil, remaining 1 tablespoon chives, and 1 cup oil. Season with salt to taste. Transfer the cooked eggplant rolls to a platter or serving plates, and drizzle with the basil oil. Makes 16 servings.

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Roasted Eggplant
From the Rodale Whole Foods Cookbook

Ingredients
1 large eggplant
5 cloves garlic, cut in half
Pepper
3 tablespoons olive oil
Wine vinegar

Directions
Preheat the oven to 375 degrees F. Oil a baking dish large enough to hold the eggplant. Cut 5 lengthwise slits in the eggplant. Place 2 halves of garlic in each “pocket” of eggplant. Sprinkle pepper in the pockets. Place the eggplant in the baking dish and brush with 1 tablespoon of the oil. Bake for 50 minutes, or until fork tender. Cool. Remove the skin and garlic and place the eggplant in a serving dish. Sprinkle with the remaining 2 tablespoons oil. Season with vinegar to taste.

Variation: Replace 2 teaspoons of the olive oil with dark sesame oil. Sprinkle the eggplant with a little soy sauce along with the vinegar at the end.

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Ratatouille
From the Rodale Whole Foods Cookbook

Ratatouille can also be served cold as a condiment alongside meat or poultry.

Ingredients
2 tablespoons olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
1 small eggplant, cubed
2 medium green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3 zucchini, cut into 1/2 –inch slices
2 tablespoons chopped parsley
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
Salt

Directions
In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until soft, about 7 minutes. Add the eggplant and stir until coated with the oil. Add the bell peppers and stir in well. Cover the pan and cook for 10 minutes, stirring occasionally to avoid sticking. Add the tomatoes, zucchini, parsley, basil, oregano, and thyme, and mix well. Cover and cook over low heat until the eggplant is tender, but not mushy, 15 -20 minutes. Season with salt to taste. Serve hot.

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Did you try out one of these recipes? Leave a comment below on how you liked it and whether or not you made adjustments!

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