Eggplants originated in China and India and have been cultivated there for thousands of years. The Spanish Moors introduced the eggplant into Southern and Eastern Europe where it became a popular addition to the diet. Named for its shape rather than for any other relationship, it is called an eggplant in most English-speaking countries, but known by its French name, aubergine, in the British Isles.
The most common eggplant is a broad, elongated ovoid with a dark purple skin, but a few other cultivars are also available. The most common alternative is the long, slim variety sometimes called ‘Little Fingers’ and popular in East Asian cuisine. However, a much wider range of shapes, sizes, and colours is grown in India and elsewhere in Asia.
Tangy, spongy and absorbent, the eggplant is used in a wide variety of cuisines. Not usually eaten raw, it can be baked, fried and braised in a variety of media. It is a source of potassium, magnesium, and vitamins C and B6. The skin of the eggplant can be a little bitter, especially in an older eggplant, so whether you peel the eggplant or not can be a matter of taste. In the following recipes, I’ve indicated where peeling is optional.
Eggplant goes well with lamb, as in the recipe Lamb Moussaka Hotpot. It also features in the Cooking in Bulk recipe Ratatouille.
Recipes:
Quick Eggplant Dip
- ½ eggplant
- Garlic, parsley, oregano and paprika
- 2 tsp. lemon juice
- 1 tbsp. olive oil
- Peel eggplant and cut into 2 cm cubes
- Place in a bowl and toss in olive oil
- Microwave on high for 3 minutes and allow to cool
- Place in a bullet blender cup with remaining ingredients and process until smooth
Variation: add 1 tbsp. natural yoghurt at Step 4
Oven Baked Eggplant Fritters
- ½ eggplant
- 1 tbsp. cornflour
- ¼ cup low-fat milk
- ½ cup breadcrumbs
- 1–2 tbsp. shredded Parmesan cheese
- Garlic granules, oregano, basil and pepper
- Olive oil
- Oil spray
- Peel (optional) eggplant and cut into 1 cm thick slices
- Line a baking tray with baking paper and spray with oil
- In a shallow bowl, mix together breadcrumbs with Parmesan and spices
- In another shallow bowl dissolve cornflour into cold milk
- Dip eggplant slices in milk mixture, then press into bread crumb mixture to coat both sides
- Arrange slices on the prepared baking tray
- Drizzle with a little olive oil
- Bake in a preheated moderate (175°C) oven for 20–25 minutes
Tip: to make breadcrumbs, break a toasted slice of wholemeal bread into small pieces, then process in a bullet blender to break the pieces down into crumbs.
Baked Eggplant
- ½ eggplant
- ½ cup diced tomatoes
- ¼ cup breadcrumbs
- Shredded Parmesan cheese
- Garlic granules, dried onion and parsley
- Olive oil
- Peel (optional) eggplant and cut into wedges
- Place in a small pie dish and toss in olive oil
- Microwave for 2 minutes
- Cover with diced tomatoes and sprinkle with herbs and spices
- Top with breadcrumbs and sprinkle with Parmesan cheese
- Bake in a moderate toaster oven (175°C) for 30 minutes
Tip: to make breadcrumbs, break a toasted slice of wholemeal bread into small pieces, then process in a bullet blender to break the pieces down into crumbs.
Quick Moussaka
- ½ eggplant
- 1 small potato, peeled and sliced
- ½ cup diced tomatoes
- Dried onion, garlic granules
- Chilli or paprika and oregano
- ½ cup shredded mozzarella
- Olive oil
- Steam or boil potato until just tender (approx. 10 minutes), drain and set aside
- Peel (optional) eggplant and slice
- Place eggplant in a pie dish and toss in olive oil
- Microwave for 2 minutes
- In pie dish, alternate layers of potato and eggplant
- Cover with diced tomatoes and sprinkle with herbs and spices
- Top with mozzarella
- Bake in a moderate toaster oven (175°C) for 30 minutes
Variation: substitute ¼ cup instant mashed potatoes, reconstituted, for boiled potato and begin at Step 2
Pasta alla Norma
- ½ eggplant
- ½ cup pasta
- ½ cup diced tomatoes
- 1 tbsp. chopped onion
- 1 tbsp. shredded mozzarella
- Garlic, chilli (or paprika) and basil
- Olive oil
- Peel eggplant and dice
- In a small saucepan, sauté onion with garlic and chilli or paprika
- Add eggplant and sauté until golden
- Add tomatoes with basil and sauté
- Add ½ cup water, bring to the boil and stir in pasta
- Simmer for 12–15 minutes, stirring often and adding a little water if necessary
- Sprinkle with mozzarella
Pasta with Eggplant and Pesto
- ½ eggplant
- ½ cup pasta
- 2–3 tsp. basil pesto
- Shredded Parmesan cheese
- Olive oil
- Peel eggplant and dice
- In a small saucepan, sauté eggplant until quite soft
- Place in the small cup of a bullet blender with pesto and process until puréed
- Return to saucepan and gently reheat
- Meanwhile, boil pasta until al dente
- Using a slotted spoon or skimmer, transfer pasta to sauce and stir through
- If required, add a little pasta water to make a smooth sauce
- Stir in a sprinkle of Parmesan cheese
Stir Fried Eggplant
- ½ eggplant
- ¼ cup red capsicum, sliced
- 2 tbsp. chopped onion
- 2 tsp. soy sauce
- 2 tsp. lemon juice
- ½ tsp. chicken stock powder
- 1 tsp. cornflour
- Garlic, chilli and ginger
- Canola oil
- Whisk cornflour, soy sauce, lemon juice, stock powder and ginger into ½ cup water
- Peel (optional) eggplant and cut into 2–3cm cubes
- In a wok, stir fry until golden brown
- Empty onto a plate and set aside
- Add a little more oil to the wok and stir fry onion with garlic and chilli
- Add capsicum and stir fry until wilted
- Return eggplant to the wok with sauce
- Stir fry until sauce thickens
Eggplant with Satay Sauce
- ½ eggplant
- 1 tbsp. peanut butter
- 1 tsp. soy sauce
- 2 tsp. lime or lemon juice
- Mild curry powder and coriander
- 1 single-serve microwave rice (optional)
- Canola oil
- In the small cup of a bullet blender, blend together peanut butter, soy sauce, lime juice, curry powder and coriander with ¼ cup water
- Peel (optional) eggplant and cut into 2–3cm cubes
- In a wok, stir fry until golden brown
- Add peanut sauce and stir fry until sauce thickens
- Serve over heated microwave rice (optional)
Eggplant and Potato Curry
- ½ eggplant
- 1 small/medium potato, peeled and cubed
- ¼ cup diced tomatoes
- 2 tbsp. chopped onion
- Garlic, mild curry powder, paprika (or chilli), ginger and coriander
- 1 tbsp. natural yoghurt (optional)
- Canola oil
- Steam or boil potato until just tender (approx. 10 minutes), drain and set aside
- Peel (optional) eggplant and cut into 2–3cm cubes
- In a small saucepan, sauté onion with garlic and spices
- Add diced tomatoes and sauté to reduce
- Add eggplant to tomatoes and sauté until wilted
- Add potato and sauté to heat through
- Add ¾ cup water and simmer uncovered for a further 10–15 minutes, adding more water as required, until sauce has reduced
- Remove from heat and stir in yoghurt (optional)