Eggplant Party

I grew up with eggplant. It’s a very Mediterranean vegetable, and we ate it prepared in many different ways. At some point I decided to have an Eggplant Feast, and prepared the veg fifteen different ways. It was a great success.

I’m about to embark on another Eggplant Feast, and wanted to share the recipes with you. Should you decide to have such a party, please let me know, especially if you have new recipes to share.

When you pick eggplant look for firm, shiny, deep purple skin. The lighter the plant, the better (it means fewer seeds inside).

Eggplant can be prepared primarily four different ways:

ROASTED

Take a skillet you don’t mind destroying, and put the eggplant in it on high heat with no fat. The eggplant literally will char as its insides cook. Give it 20-30 minutes, depending upon the vegetable’s size, and turn over. It might hiss to tell you it‘s getting ready, and might even belch as it releases liquids. Let it do it’s thing. When it’s tender to the touch on the unburned sides, turn off the heat and put the charred eggplant on a butcher block.

Carefully peel off the charred skin. The flesh should be soft and smoky smelling. Chop the flesh finely and let drain in a colander for a few minutes. This is your raw material. Now you can prepare it many different ways. My favorites (all calibrated to flesh of 2 medium size eggplants):

· Chopped one bunch parsley, one finely chopped tomato, juice from 1 lemon, 1 tsp olive oil, salt, pepper

· Chopped one bunch dill, 2 tbsp. mayonnaise, juice from 1 lemon, salt, paprika

· ½ cup tahini (sesame seed paste), 2 tbsp. water, juice from 1 lemon, 1 minced garlic clove, salt, paprika

· 12 pitted, chopped kalamata olives, 2 tbsp. mayonnaise, 2 medium size tomatoes, chopped, 1 minced garlic clove (optional), salt, pepper

FRIED

Peel the eggplant and slice length-wise into thin slices. Sprinkle with salt and let “sweat” for 20 minutes. The eggplant will generate beads of sweat. Wipe them off.

Heat 2” deep canola oil in a wide skillet until rippling hot. Fry the eggplant slices until brown, about 2 minutes on each side. Drain on paper towels. This is your raw material. You can now prepare it in many different ways:

· Layers of fried eggplant, sliced garlic and lemon juice

· Prepare a salad made of diced tomatoes, cucumbers, green and red peppers. Chop 4-5 slices of the fried eggplant and add to the salad. Prepare dressing from 1 lemon juice, 2-3 tbsp. mayonnaise, salt and pepper and pour over the salad (this was one of my father’s inventions; great and refreshing dish)

· Schnitzel: before frying the eggplant: prepare three plates: one with flour seasoned with salt and pepper; one with egg and 1 tbsp. water, whisked; and one with plain breadcrumbs. Dip the slices first in the flour, then in the egg and then in the bread crumbs. Proceed to fry until brown on both sides. Dry on paper towels. NOTE: This preparation is better if the eggplant slices are thicker, say ¼” a slice.

BAKED

· My grandmother’s recipe (I LOVED it): Prepare eggplant “schnitzel style” (see above); layer the fried eggplant thick slices with sliced garlic in a soufflé dish. Mix a 28 oz. can of tomato puree with 1 tsp. sugar, lots of pepper, lots of salt and pour over the mixture. Bake 350F for an hour.

· Papa’s eggplant: For at least 30 years my father would come to visit with a crate full of food at least once a week. Often the following recipe would be among the goodies. Needless to say, it means the world to me.

o Peel, thickly slice and “sweat” an eggplant. Chop an onion and sauté in a little canola oil for 5 minutes. Add 2 garlic cloves, minced, and sauté for another 3 minutes. Add the eggplant and cook, stirring often, for 5 minutes. Add 3 diced tomatoes, a bunch of dill, chopped, and ½ cup ketchup. Reduce the heat to very low and cook, stirring occasionally, for an hour. Eat hot or cold with bread or, if hot, even over pasta.

· Golda Meir’s recipe: Golda was one of Israel’s Prime Ministers, but she also was a Jewish mother, and, like all of us, spent much of her time cooking in the kitchen. The phrase “kitchen cabinet” had a whole new meaning for Golda. This is her eggplant recipe: Sweat the eggplant, thinly sliced, and whisk 3 eggs with salt, 2 tsp. water and ¾ cup grated parmesan cheese. Heat canola oil until shimmering and fry the eggplant in it until golden brown. Drain on paper towels. In the same skillet, combine the remaining oil with 1 cup tomato puree, salt, pepper, 1 tsp sugar and 2 tbsp lemon juice. Cook on low heat for 5 minutes. Add the eggplant slices back into the plan and cook on low heat for 25 minutes, stirring occasionally.

STUFFED

· Moussaka: This famous Greek recipe is cooked in the many Greek restaurants in Tel Aviv.

o Sweat thickly sliced eggplant and sauté in hot oil. Set aside. Sauté 1 large onion, chopped, in oil until soft, about 5 minutes. Add 1 lb. lean hamburger meat and brown thoroughly. Add ¼ cup chopped Italian parsley, ½ cup red wine, 2 tbsp. tomato paste, 1 tsp cinnamon, salt and pepper. Cover and cook over low heat 30 minutes.

o While the meat is cooking, melt 3 tbsp. butter in a small pot. Add 3 tbsp. flour and mix quickly and thoroughly until well combined. Gradually add 2 cups milk (1/2 cup at a time) while stirring vigorously and continuously until a thick sauce forms. Take off the heat and add eggs, cottage cheese and ½ cup parmesan cheese.

o Preheat the over to 375F. Layer in a baking dish, soufflé dish or Le Crueset the following in order: ½ cup breadcrumbs; ½ of the eggplant slices; all the meat mixture; ¼ cup parmesan cheese; ½ cup breadcrumbs; the remaining eggplant; all the sauce and the remaining ¼ cup parmesan cheese.

o Bake, uncovered, 50-60 minutes until golden.

· Eggplant bake. Preheat the over to 350F.

o Prepare the eggplant filling: Roast eggplant as per the first preparation style above. Combine 4 tbsp. tahini, salt, pepper, ¼ tsp sugar, 2 minced garlic cloves, 1 tbsp. water and 1 tbsp lemon juice. Combine the roasted eggplant flesh with this mixture and set aside.

o Prepare the dough: Mix 2 ½ cups flour, ¾ tsp. salt, 1 ½ tsp. baking powder. Combine with ¾ cup cold butter, cut into small cubes, until mixture resembles coarse meal. Add 1 cup sour cream and mix until just combined. I use a food processor for this process.

o Spread the dough into a thin rectangle (sometimes it needs a bit of chilling in the fridge before you can roll it out). Spread the eggplant mixture along one side and roll the dough over the eggplant. Brush on top 1 egg yolk and sprinkle sesame seed. Bake 30 minutes. Serve hot.

· Ratatouille. You might not have seen the movie, but ratatouille is one of my favorite childhood dishes, just like that snooty food critic from the movie. It has countless versions. This is mine:

o Chop a large onion and 3 garlic cloves. Sauté in 1 tbsp good olive oil until soft, about 5 minutes. Add 1 cubes eggplant, 2 cubed zucchini, 2 red peppers, 1 green pepper and 2 tomatoes, all cubed the same size. This is important to ensure consistent cooking. Add salt, pepper and ½ tsp sugar. Add 1 cup tomato puree. Cook on low heat for 1 hour. I like it at room temperature but it’s good any way you serve it. Plus, it’s good for you!