At first glance, eggplant can seem rather intimidating to cook. Thick purple skin encases the oddly lightweight vegetable, and when raw, the flesh has a slightly spongy texture. When cooked correctly, however, eggplant can transform into a creamy and flavorful addition to any chef’s weekly meal plans.
Grilled Chinese Eggplant
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
1 Chinese eggplant cut into thin strips lengthwise
1/3 cup peanut oil
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon salt
Directions:
1. Slice eggplant lengthwise into thin strips, place into a shallow baking dish and sprinkle on both sides with salt.
2. Combine peanut oil, honey, garlic, ginger, cayenne pepper and ¼ teaspoon salt into a small bowl and mix well.
3. Pour (or brush) marinade over the eggplant to coat.
4. Place eggplant on grill over medium heat and cook until lightly browned on both sides (approximately 4–5 minutes per side). Alternatively, bake in 350°F oven for 15–20 minutes.
5. Serve hot or at room temperature.
Baba Ganoush
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
1 large eggplant
1 garlic clove
¼ teaspoon salt (or more to taste)
2 tablespoons tahini
2 tablespoons lemon juice
1–2 tablespoons finely chopped flat-leaf parsley for garnish
Directions:
1. Preheat oven to 450°F.
2. Place whole eggplant onto baking sheet and prick all over with fork.
3. Bake eggplant for approximately 30 minutes or until soft inside.
4. Cut eggplant in half lengthwise, draining any extra liquid, and scoop flesh and pulp into a food processor or blender.
5. Add garlic, salt, tahini and lemon juice and blend until smooth.
6. Season with more salt to taste.
7. Garnish with parsley and a thin slice of lemon.