Tuesday, August 24, 2010

Meatless Week: Desperately seeking eggplant inspiration.

So, I am not normally a big eggplant eater. Don't get me wrong: I don't hate it, and I'll eat it in a heartbeat if it's served to me. But I've only cooked with it a few times, and don't feel 100% comfortable with it.

Which brings me to the question: I was seduced by the cuteness of these little fairy tale eggplants at the market on Saturday, and would love to hear what you think I should do with them. I bought about a pound and a half, I think, based on my memory that eggplant cooks down quite a bit.



The Curmudgeon said...

Eggplants are not my favorite b/c of the texture, so when we get some in the CSA I make garlicky baba ghanoush. HEAVEN.

Stephanie said...

OK, babaghanoush is wonderful, but I would say it's best with bigger eggplant. Tiny eggplant is fun for a lot of things. 101 Cookbooks and Mark Bittman (NYT) have some incredible ideas. Also http://www.food52.com, search eggplant and be amazed. Honestly, if I were you I would throw some garlic, butter and white wine into a pan. Saute in some shallots, artichoke and the eggplant until JUST COOKED and then throw on some capers. Eat it on bruschetta or pasta and be amazed. Asiago or parmesan would top perfectly. Eggplant has to be played with to be enjoyed. But is is delicious. One of my favorite recipes is an eggplant lasagna with fried eggplant and ricotta - no pasta. It's DECADENT. Have fun!

my33people said...

I've made eggplant lasagna and it's delicious, you substitute the pasta for strips of boiled eggplants and it works like a charm.

Also if you slice them thinly and fry them with salt and pepper, they make for great chips. Enjoy!

Loving Life said...
This comment has been removed by the author.
Loving Life said...

Hi Meghan,

Try the spicier version..it comes out great with indian masala twist..
Wash them , slit lengthwise and prepare a dry mixture with salt, cayenne pepper, garam masala, cumin powder mix it all and fill in between eggplants..shallow fry or bake at 400 deg in the oven carefully in peanut or canola oil until little brown..enjoy with pita..

You might also wanna do a quick stirfry..since these are baby eggplants with lots of garlic, green onions, soy sauce and chili garlic sauce..enjoy with fried rice..so delicious..hope you like them!

Leslie said...

Tortang Talong(eggplant omelet)! My fave way to enjoy eggplant. Grill until soft and the skin is charred. Let it cool and peel. Smash down with a fork so you have a little fan shape. Dip in beaten egg and pan fry. You can add whatever fresh herbs you have on hand too. I eat it Filipino style with steamed rice :)

Meg Blocker said...

You guys, thank you for all of this marvelous inspiration! Clearly, I've been missing out by not cooking with eggplant all this time.

Anonymous said...


not a big fan of eggplant at all but am seduced by the cute little white and light purple ones as well.

i used some the other day to make ratatouille soup and have used them as lightly blanced strips instead of fettuccine. i think as long as they are smaller with almost no seeds the objectionable taste is mostly absent.

ohhhhh..... what if you grated them ? could they sub for zucchini in fritters?

blog on....

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