Eggplant is a delicious and versatile fruit. Yes, eggplant, a member of the nightshade family with tomatoes and potatoes, is technically a berry. There are several different varieties of eggplant, some long, narrow and pale purple, some small, white and egg-shaped (do ya think that’s where the name came from?), some yellow, some striped and of course there is the large purpley-black globes that are the most common. I grew two varieties of eggplant this year, and while successful, the plants did not produce enough fruit to keep up with my appetite.
Eggplant is at it’s peak right now. I often pick up the big eggplants at the farmers’ market. I like to grill or broil eggplants slices and have them on hand for salads and sandwiches. I always salt, rinse and dry the slices before cooking; the salting process alters the surface—it doesn’t soak up olive oil.
When it’s really hot, I like to make Baba Ganouj, eggplant spread. The spread is rich tasting and smoky, and with pita bread, feta and a salad, it’s a great meal.
Baba Ganouj
6 servings
2 1-pound eggplants
2 garlic cloves, unpeeled
1/4 cup tahini (sesame puree)
1 tablespoon fresh lemon juice
1 generous teaspoon kosher salt
Extra-Virgin olive oil for drizzling
Pita Bread
Place eggplants directly over (or under) gas flame on burner (or under broiler) and cook, turning frequently until skin is charred and flesh is very tender when pierced with a small, sharp knife, about 10 minutes. Using tongs: transfer eggplants to strainer and cool slightly, allowing eggplants to drain. When cool just enough to handle, cut each eggplant in half lengthwise and continue to drain until cool (you should drain off about 1 cup of liquid). Meanwhile, roast the garlic cloves in a heavy, small, dry skillet over medium heat until browned and tender when pierced with small, sharp knife, turning frequently, about 5 minutes. Cool garlic cloves.
Peel eggplant and garlic and transfer to processor. Add tahini, lemon juice and salt and process until smooth, scraping down sides of processor. Season with additional salt if necessary. Transfer baba ganouj to medium bowl; drizzle with a small amount of olive oil.
Using tongs turn pita bread over gas flame until warm. Cut into wedges and serve with baba ganouj.
Jeanne Kelley is an established food writer, recipe developer and food stylist based in Los Angeles, California. Integrating locally grown produce with globally influenced flavors, Kelley’s approach to cooking is both simple, festive and fresh. Her recipes can be found in her latest book is Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden