Savoring Good Food III--Enjoying Eggplant & Eggplant Recipes

For our final eggplant post (hasn't this been fun?), I will provide a recipe or two. Eggplant is good in a variety of sauteed or stewed vegetable mixtures, combining well with summer squash, sweet peppers, tomatoes, garlic, and onions (as in ratatouille, pictured here), but is also delicious and attractive with green beans, tomatoes, fresh herbs, and corn, or with garlic, onions and mushrooms. Whatever sounds good to you is worth a try, in my opinion--and you may create a new family favorite.

I won't repeat the tips from last time, so check that post for ideas to reduce both the oiliness and calories of some recipes and the bitter edge cooked eggplant can have. The recipes will make this post longer than usual, but I hope they will be of interest to some of my readers.

Here is my modified version of the classic vegetable stew called ratatouille (simpler and less fattening than the original). It can be made a day or two ahead of a meal and reheated or can be frozen. The photo in our last post showed the main ingredients. I will list the amounts of each ingredient I used in the dish pictured above (which makes enough for two or three meals for the two of us, even though we are big vegetable eaters); it would probably serve 8 people. A very flexible recipe, ratatouille can have more or less of any of the vegetables, to suit your preferences.

Health Spa Ratatouille

Preheat oven to 425 degrees.

1 medium eggplant, lengthwise strips of peel removed, then cut in thick crosswise slices

2 zucchini, lightly scraped, in 2" chunks

2 yellow summer squash, in 2" chunks

cooking spray

2 Tbsp. olive oil

2 medium sweet onions in 1/2" chunks (Vidalia onions are wonderful when available)

3 cloves garlic, peeled, crushed & chopped

1 large sweet pepper (any color), in 1/2" chunks

2 large tomatoes, cut in chunks (I had a couple of pounds of grape tomatoes and used an equivalent quantity of them instead, just tossing them in whole, crushing some with the spoon while cooking.)

1/4 - 1/2 cup (according to your taste) chopped fresh parsley

dash sugar

salt & pepper to taste

1) If you wish, sprinkle eggplant with salt, sweat, and rinse (see previous post). I skipped that step this time.

2) Spray a large cookie sheet or two (easiest if they have a rim) with cooking spray and fit eggplant slices and squash chunks on. Spray top of all vegetables with cooking spray. Then bake at 425 degrees until lightly browned & slightly softened--about 8 - 11 minutes.

3) Meanwhile, heat 1 Tbsp. olive oil in a large heavy skillet (12" X 2-3" deep), then saute onions and sweet peppers over medium-high heat for 5 minutes or so, stirring well a few times. Add garlic and saute 1 minute more.

4) Add eggplant & squash to skillet with another 1 Tbsp. olive oil (no need to cut up the eggplant slices; they will break up as you cook and stir). I sprinkle 1/8 tsp. or less sugar over the vegetables to bring out the sweetness (optional). Cover & simmer for 10 - 12 minutes.

5) Add tomatoes to skillet & simmer 5 minutes more, stirring a few times, or until vegetables break up and are quite soft. Of course, if you wish, you can reduce the cooking time, but this is more typically a stew texture rather than a tender-crisp texture.

6) Add parsley last minute or two of cooking. Salt and pepper to taste and serve right from the skillet. It waits well if your guests or your entree are delayed.

Ratatouille freezes well, so you can make a big batch and get several meals from it. It is good served hot, room temperature, or cooled. Delicious for a simple meal with grainy bread and cheese wedges, or with any meat, poultry, or fish -- or for vegans, with a whole grain and nuts dish.

We also love eggplant stuffed with a ground meat mixture and baked. Eggplant is the perfect shape to stuff with any mixture you can dream up, whether brown rice, herbs, and nuts or barley & cooked chicken--or whatever--then steam or roast. Beyond these ideas, good sources for eggplant ideas are Turkish or Mediterranean cookbooks. When we were in Turkey, we enjoyed a variety of eggplant treats, including dishes that were grilled, stewed, roasted, sauteed, pickled, salad combos, appetizers in phyllo with eggplant and cheese fillings, baba ghanoush, and more.

Turkish Stuffed Eggplant (serves 2)

Preheat oven to 375 degrees.

1 medium-large eggplant

cooking spray & olive oil

1/2 # lean ground beef or turkey

1 medium onion, chopped

1 Tbsp. fresh chopped parsley

1 Tbsp. tomato paste

salt & ground black pepper

1 medium tomato, in 6 thin slices

Those are all the ingredients in my Turkish cookbook. I always add:

paprika

fresh chopped basil, and sometimes rosemary or oregano

1) Peel the eggplant in lengthwise stripes. Cut in half lengthwise and scoop out most of the flesh, leaving a 1/2" shell (looks like a canoe). Coarsely chop flesh and set aside in large bowl.

2) Spray a large oven-proof skillet with cooking oil, heat over medium-high burner and cook the meat, onion, and tomato paste together until meat loses pink color. Season to taste with salt, pepper, and herbs if desired, adding chopped parsley last minute of cooking. Drain off grease and add to bowl with chopped eggplant, stirring well.

3) Re-spray skillet well, add a little olive oil, and lightly saute the eggplant canoes on all sides until lightly browned.

4) Remove skillet from heat, turn eggplant canoes open side up and fill with eggplant/meat mixture.

5) Top with fresh tomato slices. Pour 1 cup water into the skillet. Roast uncovered in oven for 25-30 minutes. Serve with your favorite rice or couscous dish and a green salad or vegetable.

Question of the day: What is your favorite, versatile vegetable? How do you prepare it?

Savoring Good Food II--Enjoying Eggplant & Eggplant Cooking Tips

Since many readers expressed interest in the vegetable post from last time, I will continue a couple of posts with kitchen hints for enjoying vegetables and some recipes, including stuffed eggplant and ratatouille. Today, some tips. Next post, some recipes. I'm getting great blogging mileage out of one vegetable in a photo, don't you think?

It was fun to hear from all of you who commented or emailed me about my most recent post. After all the praise for her beauty, the eggplant is turning diva on us. She disliked being pictured here with the other ingredients for ratatouille, but finally agreed.

Peggy Montano is a gifted painter with a lovely blog (click to see it). On my last post, she commented that she loves vegetables, except that she is less fond of eggplant (that purple diva was prominent in my photo last time, too) and wondered if a different recipe might change her mind. Peggy, it may be that the way eggplant is cooked would make little difference to you. But for what it's worth, here are a few ideas from my kitchen.

I suspect that Italian-style eggplant parmigiana is the most popular eggplant dish in the U.S. and may be the only form in which many people have eaten it. My method for considerable cuts in the fat and calories of this delicious meal is to pre-bake rather than saute the eggplant slices. Eggplant really drinks up oil when you saute it, and most parmigiana recipes call for sauteing it before making layers with the other ingredients and baking. Instead, I spray a large cookie sheet or jelly roll pan (a flat 11" X 14" baking sheet with 1" high sides) with cooking spray (use olive oil flavored spray, if you have it), fit thick slices of eggplant onto the sheet and spray the top of the slices again. Then bake at 425 degrees (I convection bake it, but standard baking is fine), until it is lightly browned and a bit softened. Continue with the rest of the recipe. Your meal will be much less fattening and still really delicious.

I do the same thing to cut the calories and fat in making ratatouille. For anyone not familiar with this lovely dish, my venerable cookbook describes it as a vegetable mixture stewed in olive oil. Then, it proceeds to suggest that for 1 medium eggplant, 2 yellow summer squash, some chopped garlic, green pepper, and onion, you will use 1/2 cup of olive oil, first to saute all the vegetables and then to stew them together. I know olive oil is one of the good fats, but 1/2 cup!?! Next time, I'll provide my less oily adaptation of this versatile dish.

Three other tips for cooking eggplant, any or all of which will cut the slightly bitter taste: 1) Before cooking, with a vegetable peeler or sharp paring knife, peel off strips of peel (the long way), leaving equal strips between the peeled "stripes", so that you serve only about 1/2 the peel. 2) If you have time, salt slices of eggplant and let them sit for 30 minutes, then rinse or wipe off and cook. Some of the bitterness "sweats out." 3) Sprinkle just a dash (1/8 tsp. or less) of sugar into the mixture when you cook eggplant (I do the same with cabbage, and other non-sweet vegetables)--just enough to cut the bitter edge, but too little to actually taste in your dish.

Question of the day: What tip can you share for making eggplant (or any other vegetable) appealing, even to reluctant vegetable eaters?