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Appearance:
Oriental eggplant is similar to European varieties. Colour can range from deep purple,
green, white and pink and it comes in a wide range of shapes and sizes, depending on
variety. Skin is smooth and waxy with a cup shaped leaf at the stem end. Avoid fruit that
is blemished or looks dull or wilted.
Use and Preparation:
Oriental Eggplant can be substituted in any recipe calling for eggplant. Wash and
remove stem end. Eggplant can be used either peeled or with peel on, depending on
recipe. It is recommended to soak prepared eggplant in a saltwater solution for 10 to 15
minutes prior to use, which removes any bitterness fruit may have. Eggplant is used in a
wide variety of dishes, and can be stuffed, baked, grilled, pan-fried or ground up and
used in sauces.
Baba Ghanoush / Grilled
Eggplant / Stir Fried Eggplant
Baba Ghanoush
Serve as dip, with pita bread, crackers or raw vegetables |
|
| 1 large Oriental eggplant (1 ½ lbs/750g) |
3 tbsp (45 ml) lemon juice |
| 3 tbsp (45 ml) Tahine Paste (sesame seed paste) |
2 tbsp (30 ml) olive oil |
| 1 tsp (5 ml) salt |
2-3 cloves garlic, minced |
| ¼ cup (50 ml) chopped fresh parsley* |
1 green onion minced |
| Pinch ground cumin |
|
| Pierce the skin of the eggplant with a fork and precook in a
400 F(200C) oven or grill on barbecue until tender about 30 minutes, turning frequently or
microwave on high for minutes. Remove skin or cut lengthwise and scoop out flesh. Mash the
eggplant with the lemon juice, tahine and olive oil to a smooth paste, then add remaining
ingredients and mix well. All ingredients can be processed in a blender. *variation:
substitute fresh basil for parsley |
| Makes: approx. 2 cups (500 ml) |
|
|
Grilled Eggplant
Delicious on the Barbecue |
|
| 2-3 Oriental eggplants |
¼ cup (50 ml) olive oil |
| ¼ cup (50 ml) fresh lemon juice |
3 cloves garlic, minced |
| 1 tsp (5 ml) oregano |
Salt and pepper to taste |
| Pinch hot pepper flakes (optional) |
|
Slice unpeeled eggplant lengthwise and place in a glass bowl
or casserole dish.
Mix remaining ingredients and pour over eggplant.
Marinate about 4 hours turning eggplant several times.
Place slices on hot grill and brown on both sides, 2-3 minutes.
Sprinkle with hot pepper flakes, serve hot |
| Makes: 4-6 servings |
|
|
| Stir Fried Eggplant |
|
| 1 lb (500g) eggplant (1 large or 3 Oriental) |
½ cup (125 ml) water |
| 1 tbsp (15 ml) granulated sugar |
3 tbsp (45 ml) oyster sauce |
| 1 tbsp (15 ml) fish sauce |
¼ cup (50 ml) vegetable oil |
| 3 cloves garlic chopped |
|
Cut eggplant into ½ inch cubes.
Mix water, sugar, oyster sauce and fish sauce in a small bowl, until sugar is dissolved;
set aside. Heat wok or large frying pan on high heat and add oil. Reduce heat to medium
and add eggplant and garlic, Quickly stir-fry until oil is absorbed and eggplant softens,
3-5 minutes. Reduce heat and add sauce, toss to coat and simmer until liquid is almost
absorbed. Serve hot |
| Makes: 3-4 servings |
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