A great way to use your eggplant is roasted and made into spread. It takes a little time to roast, but the preparation is very simple, and you end up with a great accompaniment for a summertime meal or picnic. These ideas are all adapted from Vegetarian Cooking for Everyone by Deborah Madison, and can be served chilled or at room temperature. Each recipe calls for about 1 pound (or 2 medium) eggplant.
Roasting instructions: Preheat the oven to 425°. Slash the eggplant in several places so it won’t explode in the oven. Bake in a pan until it’s soft to the point of collapsing, about 30-40 minutes. (Or longer, until the skin hardens and chars in places for a smoky flavor.) Let cool for 15 minutes or so. Discard any bitter juices that may collect. Cut in half and scoop out the flesh, or peel and coarsely chop.
ROASTED EGGPLANT PUREE After roasting, finely chop the eggplant. Stir in 2 Tbs. Olive oil, 2 garlic cloves, minced or pressed, salt and pepper to taste. You can also add caramelized onions deglazed with red wine and fresh oregano for added flavor. Or, just garnish with fresh parsley.
BABA GHANOUSH After roasting, puree the eggplant in a blender or food processor with 3 garlic cloves, chopped, ¼ cup tahini, the juice of 1 large lemon and salt to taste. Mound the puree in a bowl and garnish with olive oil and parsley.
ROASTED EGGPLANT WITH DILL, YOGURT, AND WALNUTS With a mortar and pestle or food processor, combine 3 cloves of garlic, ½ cup chopped dill and 3 Tbs. Olive oil until you have a paste. Add the peeled eggplant and blend just until you have a coarse puree. Stir in 1/3 – 1//2 cup drained yogurt, 1/3 cup walnuts (toasted and coarsely chopped), and salt and pepper to taste.
SPICY EGGPLANT SPREAD WITH THAI BASIL After roasting, coarsely chop the eggplant. Mix 1 ½ Tbs. Light brown sugar, 2 Tbs. Rice wine vinegar, 1 Tbs. Dark Chinese soy sauce, and 2-3 chiles, finely minced. Heat a wok over high heat and add 3 Tbs. Dark sesame or roasted peanut oil. When it begins to haze, add 3 cloves minced garlic and stir-fry for 30 seconds. Add the eggplant and stir-fry for two minutes, then add the sauce and fry for 1 minute more. Remove from the heat and stir in 3 Tbs. Chopped Thai basil. Taste for salt. Garnish with basil leaves and sesame seeds.
