Eggplant
You bought a fresh, beautiful, shiny eggplant, but you don't want to revert to yet another soggy, leaden parmigiana. Don't worry! In a reasonably well-stocked kitchen, this springtime star can net three simple, inspired dinners—and each one is delicious enough to become your new standby.
- If you have Pasta
Dinner #1: Eggplant-and-Ricotta Pasta
Cook the pasta al dente; set aside.
In a very deep pan, warm 2 tablespoons of olive oil over medium heat.
Sauté 1 finely chopped onion with a pinch of red pepper flakes.
Add the cubed eggplant, a pinch of oregano, some pepper, and a little more oil.
Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes more.
Stir in a large can of plum tomatoes (with juices) and 1 tablespoon each of honey and lemon juice.
Bring to a boil, then lower heat and simmer, with lid ajar, for about 35 minutes.
Top each bowl of pasta with the sauce and a scoop of ricotta.
- If you have garlic
Dinner #2: Baba Ghanoush
Preheat oven to 400°F.
Prick a whole eggplant all over with a fork. Place it on a foil-lined pan and roast until very soft, about 45 minutes.
Let it cool for 20 minutes, then slice it in half and scoop out the flesh.
Whirl 1 garlic clove in a food processor. Add the eggplant flesh and process until just smooth.
Add 3 tablespoons of olive oil and the zest and juice of 1 lemon. Process.
Stir in some parsley (or mint). Season with salt and pepper.
Serve with warm pita bread, olives, feta cheese, or any sliced vegetables you have on hand.
- If you have Bread
Dinner #3: Eggplant "Burgers"
Cut a red onion into thick slices. Bake them at 350°F on an oiled sheet for 15 minutes, turning once; set aside.
Dredge your eggplant rounds in flour, a beaten egg, and then bread crumbs.
Heat some canola oil in a pan. Fry the eggplant for 2 minutes per side. Remove and drain on paper towels.
Top the "burgers" with mozzarella, tomato, and the baked onion slices. Broil until the cheese melts.
Place each burger on a slice of bread and dollop with pesto (optional).
Photography by Graeme Boyle & Laura Gardner, styled by Susan Ottaviano at Haley Resources
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