Eggplant are at their very best now. Take advantage of their availability and you will make some very rewarding and tasty recipes. Buying eggplant in season, picked young, means they will not be bitter, nor will they need to be salted before cooking them. Chubby purple eggplant are not the only kind of eggplant available. My CSA grew three different types this summer: regular purple globe eggplant, Rosa Bianca, an heirloom eggplant from Sicily and white eggplant. All delicious. Here are some recipes I made with my share.
Baba Ghanoush with Pita
2-3 medium eggplants (about 2 pounds total)
2 large cloves of garlic
1/2 cup lemon juice, more if desired
1/3 cup tahini (sesame paste)
1/3 cup extra-virgin olive oil, more for serving
1 teaspoon agave syrup
1 teaspoon smoked paprika
1/4 cup chopped flat-leaf parsley leaves
Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill.
Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.
The eggplants should be very tender.
Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.
When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.
Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.
Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.
To roast in the oven:
Preheat the oven to 450 degrees F.
Pierce the eggplants with a fork in several place. Place on an oiled baking pan and roast until soft all over, about 20 minutes.
Follow directions as above.
Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.
Add the tahini and pulse again until it’s combined. With the processor turned-on, slowly add the olive oil in a thin steady stream.
The mixture will be pale and creamy.
By hand, stir in the parsley, agave, smoked paprika and salt. Taste to see if you’d like additional salt or lemon juice.
Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.
Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.
Let the eggplant dip warm to room temperature before serving.
Eggplant Sauce Over Pasta
2 medium eggplants, peeled and cut into 3⁄4″ cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 small onion, minced
1/2 teaspoon crushed red chile flakes
5 cloves garlic, minced
1 (28-oz.) can whole peeled Italian tomatoes, undrained and crushed by hand
1 lb. bucatini or spaghetti pasta
1/2 cup shredded fresh basil leaves
Fresh Burrata or ricotta cheese
Heat the oven to 500º F.
Place the eggplant into a bowl and drizzle with 4 tablespoons of olive oil. Toss to combine and season with salt and pepper.
Transfer the eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes.
Transfer to a rack; set aside.
Heat the remaining oil in a large pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes.
Add the chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes.
Add the tomatoes, season with salt and cook until heated through, about 5 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, about 9 minutes.
Drain the pasta and transfer to the pan with the tomato sauce. Stir in the roasted eggplant and basil. Toss to combine.
To serve, transfer pasta to a serving platter and garnish with the burrata cheese.
Summer Eggplant Tart
1 frozen puff pastry sheet, defrosted in the refrigerator overnight
Olive oil spray
1 small eggplant, sliced 1/8 inch thin
3 ripe tomatoes, sliced 1/8 inch thin
1 small sweet onion, finely chopped
1 clove garlic, minced
6 oz Swiss cheese, shredded
¼ cup fresh thyme, minced
Salt and pepper, to taste
Heat oven to 400 degrees F.
Place the thawed puff pastry in a 7 x 11 inch baking dish patting the dough up the sides of the dish.
Refrigerate until ready to assemble the dish.
Bread the eggplant slices and oven bake until brown and crisp – as if making them for eggplant parmigiana. Directions are below in the eggplant parmigiana recipe.
Sprinkle the tomatoes on both sides with kosher salt. Arrange in a single layer between on paper towels to drain.
Remove the baking dish with the pastry from the refrigerator. Sprinkle the bottom of the pastry with the minced onion and garlic.
Arrange the eggplant and tomato slices in even rows on the pastry. Season with pepper and sprinkle the thyme over the vegetables.
Distribute the shredded cheese over the top. Bake until the vegetables are tender and the cheese is browned, 25 to 30 minutes.
Remove the dish from oven and allow to cool. Serve warm.
This is a staple in my house. So happy that my CSA grows wonderful eggplant.
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
2 eggs, beaten with a few tablespoons of water
1 cup Italian style breadcrumbs
Preheat oven to 400°F. Coat two large baking sheets with olive oil.
Cut peeled eggplants crosswise or lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Lightly salt the eggplant slices.
Place the eggs and water in one shallow dish and the bread crumbs in another.
Dip the eggplant slices into the egg mixture, then coat with the breadcrumb mixture.
Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
1- 8 ounce package shredded or sliced mozzarella cheese
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the cheese.
Add the remaining eggplant slices and top with the remaining sauce and cheese.
Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.