Recently I read that eggplant is a “super food”.  A couple of days later, I saw an article  which sought to discredit that view!  That seems to be the way the “eat this and live long and prosper” research goes.

Regardless, eggplant is a wonderful and interesting veggie, and it’s delicious, too!  Did you know it is the only edible plant which contains nicotine?   Not to worry, if you were to eat 20 pounds in one sitting, the quantity of nicotine consumed would be about equal to that in one cigarette.  I don’t recommend smoking 1 cigarette or eating 20 pounds of eggplant!

Eggplant is a member of the Nightshade family, which makes tomatoes and potatoes relatives.  Is it a fruit, vegetable or what?  Surprisingly, eggplants are berries.  Additionally, several colors are available, including variegated (mixed colors).

They may be used as a meat substitute due to their solid texture and size.  Eggplant Parmesan is an example of this.  However, overly large eggplants are to be avoided in my opinion due to their high seed content.

These are great with few seeds

How to Choose Eggplants.  First and foremost, look for the ones with smooth, shiny skin.  As usual, bruises and gouges should be left in the bin.  Also, the fruit should be firm to the squeeze, not soft or mushy.  I prefer small ones because they have the least seeds and are the most tender.

How to prepare:   Cut off both ends of the fruit; peel it or not, it’s up to you.  Cross cut into discs, depending on the recipe, usually about 1/4″ to 1/3″ thick.  If you are making eggplant sliders, you’ll want thicker slices, of course!  Lay the slices flat on paper toweling.  Salt evenly and allow them to sit for 10 minutes; turn over, salt and wait another 10 minutes.  You will notice that this causes the slices to shed moisture … that’s a good thing as it softens them and helps to lower the absorption of oil during cooking.  You can rinse the salt off  and dry the slices if you like before cooking, but it really isn’t a taste problem.

Let them drain (Degorge)

To  Fry Eggplant:  My favorite way to enjoy eggplant is fried, particularly Eggplant Parmesan.  For 1 medium eggplant, prepare slices as detailed above.  Put 1 egg, 1/4 cup milk, 4 shakes of salt and 4 twists of the black pepper grinder into a cake pan; whisk together well.  Measure 1/2 cup plain bread crumbs and 1 tablespoon all-purpose flour into another cake pan and stir together to combine.  Pour 1/2″ of oil into an 8″ or 9″ skillet and heat over medium high heat until hot.

Using a fork, dip and turn a slice of eggplant into the egg mixture, then likewise in the bread crumbs being sure to cover it completely in breading.  Slip the prepared slice into the oil.  Repeat with enough slices to fill, but not overlap the pan with one layer of eggplant.  Fry for about 1 – 2 minutes until the bottom is golden, then turn over to brown the other side.  When ready, remove to paper toweling to drain.  Cook any remaining slices in the same way.  Serve immediately as finger food or use in a recipe of your choice.

Good all by themselves

To Saute an Eggplant.  You may run across a recipe that specifies sauteed eggplant.  For example, my cookbook contains a recipe for Persian Rice with Beef and Vegetables, which I call Fred’s Rice.  In it, eggplant is sauteed in olive oil.  To do so, prepare 1 eggplant as above; pepper on both sides.  Heat 2 tablespoons of oil in a saute pan over medium high heat until hot.  Slip in enough eggplant slices to one layer in the pan.  Turn and saute until done.  How do you know when they are done?  The eggplant slices will soak up the oil while cooking.  When finished, they will release most of the oil back into the pan! Drain on paper toweling and use as desired.

To Roast Eggplant:  Should a recipe call for fried eggplant, that doesn’t mean you have to get out the fry pan!  In fact, in most cases, fried vegetables may be replaced with roasted ones to good effect.  Generally, and this is true with eggplants, to roast a vegetable, slice or cut it up, coat lightly with olive or other oil and arrange on a bake pan; salt and pepper both sides to taste.  An effective way to oil 1 eggplant is to put the slices into a bowl with 2 tablespoons oil and stir/toss to coat.  Bake in a 350 degree oven 8 – 12 minutes depending on your altitude (more time at higher elevations).  Drain on paper toweling and use as directed.

Peel them or not … it is up to you. These are roasted

Other Possibilities:  Eggplant is very versatile.  Stuff them by cutting off both ends, peel it or not, scoop out half of the flesh with a spoon, salt the cavity, and turn cut side down on a paper towel to drain for 15 minutes.  Stuff with herbed brown rice, or meatloaf or couscous or whatever floats your boat; then bake.  Peel and slice lengthwise into planks a scant 1/4″ thick.  Salt and drain both sides on paper toweling.  Roast or saute the slices and use as you would lasagna noodles.  With eggplants, your imagination is the only limit!

Eggplant Desserts:  Just kidding!  I’ve never seen a sweet version of eggplant.  Even so, if I were a contestant on Iron Chef and the central ingredient turned out to be eggplant, I’d peel and prepare a small one as for stuffing, rub it down with butter, give it a generous sprinkle of brown sugar, roast it and let cool completely.  I think I’d whip up some coconut ice cream (substitute coconut milk for whole milk), use the eggplant as a bowl and make an Eggplant and Coconut Sundae!  Ladies and gentlemen, don’t try this at home 🙂

Credits:  Thanks to lifeworksrestaurants.com for the lovely picture of various eggplants in the basket.