Eggplant

Look for more fabulous eggplant recipes in Vegetariana

Eggplant-Ricotta "Sandwiches"
Eggplant Moussaka
Creole Eggplant Soup

Eggplant lovers, I have good news and bad news. The good news is that eggplant is as delicious as ever, and comes in an increasing number of guises, from the tiny Japanese type to the white variety. And eggplant is, well...not bad for you. The bad news? According to a recent study reported in Vegetarian Journal (December, 1996), eggplant ranked dead last among vegetables in terms of fiber content, vitamins, and minerals. Even white mushrooms topped it!

Predictably, greens (spinach, kale, chard, etc.), orange-yellow veggies (winter squashes, carrots) and broccoli occupied the top spots. But I still love eggplant. And I don't think any of my fellow eggplant enthusiasts will turn away from this poor, long maligned vegetable, either. Even in Italy, where it is much-loved, its name, melanzana, translates loosely as "mad apple." A 17th century herbalist wrote that "doubtless these Apples have a mischievous qualitie." Bad reputation and mediocre nutrition aside, us eggplant lovers are loyal, and you'll likely relish the recipes that follow.

EGGPLANT-RICOTTA "SANDWICHES"
Serves: 4

Eggplant slices filled with ricotta cheese make a nice change of pace from Eggplant Parmigiana.

15-ounce container part-skim ricotta cheese, preferably organic
1/2 cup grated Parmesan cheese, preferably organic
2 medium eggplants, roundish rather than long
Your favorite homemade or purchased pasta sauce

Preheat your oven's broiler.

Combine the ricotta and half of the parmesan cheese in a mixing bowl, mix well, and set aside.

Peel each eggplant and slice crosswise into 8 slices. Broil several slices at a time, brushed with a little oil in the broiler of your oven, until both sides are lightly browned and tender but firm.

Turn the oven down to 350 degrees.

Oil one or two shallow baking dishes, as needed, and pour in just enough pasta sauce to coat the bottom. Make "sandwiches" by spreading the ricotta mixture on one eggplant slice and covering it with another slice of the same size. Arrange in the baking dishes, top with more sauce, and sprinkle with the remaining parmesan cheese.

Bake for 25 to 30 minutes. Serve at once.

EGGPLANT MOUSSAKA
Serves: 6 to 8

Moussaka, a hearty, layered Greek casserole, is often quite rich and complicated. This version is neither. The usual eggy custard topping is replaced with a deceivingly rich-tasting topping of silken tofu.

2 medium eggplants, about 1 pound each
2 tablespoons olive oil
1 cup finely chopped onion
14-ounce can pureed or crushed tomatoes
1/4 teaspoon each dried oregano and dried thyme
Salt and freshly ground pepper to taste

"Custard" topping:

16-ounce tub silken tofu
1/4 cup grated Parmesan cheese, preferably organic, or Parmesan-style soy cheese
1 cup fine whole-grain bread crumbs
1 cup grated mozzarella cheese, preferably organic, or mozzarella-style soy cheese.

Preheat the oven to 425 degrees.

Wash the eggplants, trim the stems, and slice crosswise into l/4-inch-thick slices. Line a baking sheet or two, as needed with foil. Oil lightly and sprinkle with water. Arrange the eggplant slices on the sheets so that they're slightly overlapping, and cover with foil. Bake until easily pierced with a fork but not mushy, 10 to 15 minutes. Remove from the oven and uncover.

Turn the oven down to 350 degrees.

Heat the oil in a heavy saucepan. Add the onion and sauté over moderate heat until golden. Remove from the heat. Stir in the tomato puree and herbs, and season with a bit of salt and pepper.

Combine the tofu and Parmesan cheese in the container of a food processor. Process until completely smooth.

Oil a wide, round or square 2-quart casserole dish. Layer the casserole as follows: first, half of the bread crumbs, then half of the tomato mixture, then the eggplant slices in one or two overlapping layers, then the remaining tomato mixture, then the remaining crumbs. Finally, spread the "custard" over the top, evenly and gently, using a cake spatula, and finish with the grated cheese. Bake for 30 to 35 minutes, or until the top is touched with light-brown spots. Let stand 10 minutes, then cut into wedges or squares to serve.

CREOLE EGGPLANT SOUP
Serves: 6

From an old Creole recipe, this unusual soup is one of my favorite discoveries. It's believed that the soup originated near New Orleans due to the abundance of the eggplant crop in the region.

2 tablespoons light olive oil
1 large onion, chopped
3 medium stalks celery, diced
1 clove garlic, minced
1 1/2 tablespoons unbleached white flour
2 large potatoes, peeled and finely diced
1 large eggplant (about 1 l/2 pounds), peeled and diced
2 to 3 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil, or 1 teaspoon dried basil
1 teaspoon curry powder
1/4 teaspoon dried thyme
1 cup low-fat milk, rice milk, or soy milk
Salt and freshly ground black pepper

Heat the oil in a large soup pot. Add the onion, celery, and garlic and sautƒ over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so.

Add the potato and eggplant dice along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add the thyme, stir well, then cover and simmer gently for 35 to 40 minutes.

Stir in the parsley, basil, and milk, using more or less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 minutes over very low heat, and serve.

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