Making Eggplant Irresistible Again

When I get asked what my favorite fruit is, people are usually surprised when I respond to their question with an enthusiastic..."Eggplant!" These flowering, seed-bearing plants are also known as aubergines, and in my neck of the woods, they are finally in season!
Eggplant often gets a bad rap - even it's name is derived from the word "jinn's eggs" in Arabic. The Arabs first brought eggplant to southern Italy in the 9th century, but they were already popular in the eastern Mediterranean region much earlier.

When they were first introduced in many communities, eggplants were regarded with suspicion and disdain. Over the years, clever cooks learned how to prepare them, and they became intrinsic to tables everywhere from Southern France to Israel and Morocco to Egypt. 

Because they yield a large crop, and are nutrient-rich, eggplants are viewed as a poor man's meat-substitute in many countries. Despite being under-appreciated by many, in my family they were always celebrated. We looked forward to eating them in many guises- from fried croquettes to parmigiane and penne alla norma, as well as in stews, panini and purees.  Eggplant is available in a variety of colors and shapes. The commercial name of each variety varies from country to country. I love them all, but have a special affinity for the white "apples of love" from Santorini which are also called "brides" in Egypt along with the Nubian variety.

Eggplants are nutrient -dense while being low-glycemic and low in calories as well. They are powerful sources of antioxidants, vitamins B1 and B6, and minerals such as potassium, copper, and manganese. It has been used for cholesterol reduction and eggplant skins are continuously being researched for the effects it's nutrients have on certain types of cancer, female health, psoriasis, diabetes-related issues, and rheumatoid arthritis. But even if it didn't have so many health benefits, the flavor eggplant offers when cooked properly is enough to earn the top title of fruits in my book!  

Here are some of my favorite ways to prepare them. 

Marinated Eggplant Salad

Recipe from my The Mediterranean Diabetes Cookbook. This salad is called Melintzano Salata in Greek.  Eggplants have had a long and shady history in the Mediteranean region. Originally called names like “insane apples”, and “demons’ eggs”, the eggplant is now a celebrated part of the local diet. Since this salad can be made in advance, it’s great for entertaining. Try it at your next picnic.

Serves: 4
Serving Size: 1/2 cup

Ingredients:
1 eggplant
1 medium tomato, chopped
10 fresh mint leaves, chopped
1 garlic clove, minced
2 tablespoons organic Arianna Trading extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Freshly ground pepper
1 head romaine lettuce, washed trimmed, and chopped into bite size pieces

Preparation:

Preheat broiler.  Prick eggplants all over with a fork. Place eggplants on a baking sheet and broil for 5 to 10 minutes, or until soft.
Cool eggplants until cool enough to handle.
In the meantime, combine tomatoes, mint, garlic, olive oil, lemon juice, salt, and pepper in a salad bowl.
Peel eggplant, cut off top, and chop into bite size pieces or puree.  Add eggplant to salad, mix well to coat, cover, and refrigerate overnight.
To serve, place romaine lettuce on the bottom of a serving platter. Spoon eggplant mixture on top of the lettuce.

Healthy Living Tradition:  When buying eggplant, choose those with a bright, shiny finish without bruises. Eggplant should be slightly heavy for their weight. 

Turkish Eggplant Pilaf

This delicious vegetarian dish is a meal by itself. When combined with Sultan’s Delight, it’s worthy of a feast!

Serves 4

Ingredients:
3 tablespoons olive oil, divided
1 onion, finely chopped
salt
1 ½ cups basmati
2 cups vegetable stock
3 tablespoons chopped pistachios or pine nuts
3 tablespoons chopped almonds
1 large eggplant, cut into cubes
1/2 teaspoon black pepper
1 teaspoon cinnamon
2 Roma tomatoes, cut into wedges
Greek yogurt, to serve

Preparation:

Sauté the chopped onion in a tablespoon of oil until it softens and begins to turn golden. Add the rice and stir to coat with oil. Add stock to a boil and pour over the rice. Add salt if the broth is not already salted and cover the pot, simmering the rice (with a paper towel between pot and lid) on low for 18-20 minutes.
Heat another spoonful of oil in a wide sauté pan and pan fry the chopped nuts until they are golden. Remove nuts from pan and set aside on paper towel to absorb the oil.
Add another spoonful of oil to the pan and sauté the eggplant on medium heat for 15 minutes, stirring occasionally. Toss in the cinnamon and pepper, and when eggplant is tender, add the tomato wedges and sauté a couple minutes more.
Arrange the rice on a shallow serving dish and spoon the eggplant mixture over the top. Sprinkle the nuts over everything and serve family-style, with some yogurt and a simple salad.

Sultan’s Delight

One of my favorite all-time dishes is Sultan’s Delight, a Turkish dish invented for Sultan Murad IV which consists of slowly simmered lamb morsels served over an eggplant-béchamel sauce.  I created this dish as a quick version which would offer me some of the same flavors anytime. 

Serves: 4

Ingredients:
2 large eggplants
4 tablespoons butter, divided
2 pounds boneless lamb shoulder cubes 
Kosher salt
Freshly ground pepper
1 cup tomato puree
1 cup reduced sodium chicken or vegetable stock
2 tablespoons flour
2 cups milk
¼ cup grated kasseri or pecorino cheese

Preparation:

Preheat broiler.
Pierce eggplants with a fork and place on a baking sheet under broiler.
Broil for 10 to 15 minutes until blackened, blistered, and turning once.
Set eggplants aside in a colander to drain.
Heat 2 tablespoons butter over medium heat in a large wide skillet.
Pat lamb dry and season with salt and pepper. 
Add to skillet and cook for 2 to 3 minutes per side, until browned.
Add tomato puree and stock and bring to a boil.
Reduce heat to low, cover, and simmer for 5 to 10 minutes.
When eggplant are cool enough to touch, peel them and place them back in the colander over the sink or a bowl.
Heat remaining 2 tablespoons butter in a medium saucepan. Add the flour and stir vigorously to create a roux. Slowly whisk in milk and allow sauce to thicken. Season with salt and pepper.
Mash the eggplants with a potato masher and transfer the eggplant pulp to a saucepan over medium heat. Season with salt and pepper
When eggplant mixture is warm, take off heat and stir in cheese, mixing well to incorporate.
Spread eggplant onto the bottom of a serving dish.
Remove lamb from the pan with tongs and place them on top of eggplant.
Increase the heat under the lamb sauce skillet to high and cook for a few minutes to thicken – stirring the bottom with a wooden spoon to dislodge any meat bits.
Strain the sauce over the lamb and serve immediately.

Healthy Living Tradition:
Eggplants are encouraged in diabetic diets because of their nutrition and low carbohydrate contents.  Use the nine different eggplant recipes in this book to increase your repertoire.

Amalfi-Coast Chocolate Covered Eggplant/Melanzane Dolce

Although this isn't the most photogenic recipe, I guarantee that it tastes divine! It is believed that the Franciscan Convent de Polvica in Tramonti invented this recipe. The monks used to prepare fried eggplant covered by a strong sweet sauce. After the new world introduction of chocolate to Italy, it became incorporated into this recipe, and the dessert got the current name "Melanzane alla Cioccolata".

Ingredients:

2 eggplants, washed, and cut in half lengthwise
½ pound ricotta cheese
1 cup dark chocolate
1 ½ cups sugar, divided
2 tablespoons pine nuts 
½ cup amaretti, or lady fingers, crushed
1 egg
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions:
Boil the eggplant in a large pot with 1 cup sugar.  Once ready (the will come afloat) strain up and let them cool. Take out the pulp, that will be used to stuff.
Place in a large mixing bowl and mix pulp, crumbed amaretti, ricotta cheese, pine nuts, egg and the spices.
Pre-heat oven to 500F. Stuff the eggplants and bake for about 20 minutes. 
Melt the chocolate in a double boiler, stirring until melted and smooth.
When the 20 minutes are up, take the eggplants out the oven and cover with melted chocolate.