Better Cooking with Eggplant







An excerpt from Chris Sabella's article from The Daily Meal
https://www.thedailymeal.com/what-is-eggplant

Originally native to India, the common purple eggplant has spread its seeds throughout the modern world and can be found in the cuisine of a multitude of different countries. In France, eggplant is known as aubergine, a name also used for the purple color of eggplant (even the flowers of the plant are purple), and is one of the main ingredients in the famous French dish ratatouille. In the Middle East, eggplant is mashed and blended with other ingredients like tahini to create baba ghanoush, a creamy dip for dipping pita bread in. Pickled and miso-glazed eggplants are very popular in Japan — it seems almost every country in the world has some traditional use for eggplant.

Eggplant is so versatile in the kitchen that it is commonly used, rather effectively, as an alternative to meats and proteins. As an example, consider eggplant parmigiana, a popular Italian dish; as a substitute for classic chicken parmigiana, the eggplant holds up as a hearty main ingredient, especially when it's breaded and fried in the same manner as chicken. With some tomato sauce and melted mozzarella cheese, they're almost indistinguishable at first glance.




Baked Eggplant (The Pasha Fainted)

  • Eggplant
  • Bell Pepper
  • Clove of Garlic
  • Onion
  • Tomato
  • Oregano
  • Salt
  • Pepper
  • Olive Oil 
Slice eggplant into 1" rounds, discard ends.  Salt both sides of rounds and set aside in glass baking dish for 1 hour.  Drain off resulting bitter fluid.

 (While eggplant is set aside:)
Saute in olive oil - first sliced onions, then diced bell pepper, finally diced tomatoes.  Add minced garlic, a dash of pepper, and a pinch of oregano - set aside.

Lightly saute eggplant rounds in olive oil.  Arrange eggplant rounds in a baking dish, generously prepared with olive oil.  Top with onion, bell pepper, tomato mix.  Bake at 350 degrees for 30 minutes.

Bill said, "A Turkish dish, according to legend, when served to the Pasha by his bride, he was delighted by its flavor, but fainted when he learned how much olive oil had been used in the preparation.  Serve with brown rice and enjoy as a main dish meat substitute." 

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