Quantity: Per eggplant
Flavor: Bitter raw, rich when cooked
Grown by: Production Intern
Storage and Preparation
Short Term Storage: Store whole eggplant unwashed in a plastic bag the refrigerator crisper drawer for 2-4 days.
Preparation: Eggplant should be thoroughly washed with cold running water before being prepared or consumed.
Pairings and Nutrition
Pairings: Eggplant is commonly used in Indian and French cuisine. It is very versatile and can be baked, steamed, boiled, grilled, sautéed, breaded, and stuffed.
Nutrition: Eggplant is a good source of dietary fiber, especially when eaten with the skin on.
Eggplant Cacciatore Sandwiches
- 16 ounces loaf frozen garlic bread, split lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 large onion, chopped
- 1 large eggplant (about 1 1/2 pounds), cut into cubes
- 4 ounces cremini mushrooms, coarsely chopped (about 1 1/2 cups)
- Salt and pepper
- 3/4 cup white wine
- 2 teaspoons fresh oregano, chopped
- 1 14 1/2 ounce can stewed tomatoes--drained and coarsely chopped, juices reserved
- 4 ounces thinly sliced provolone cheese
- Bake the garlic bread according to package instructions; keep warm.
- Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes. Add the eggplant and cook, stirring occasionally, until almost tender, about 7 minutes. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes; season with salt and pepper.
- Stir in the white wine and cook, scraping up any browned bits, until the liquid has evaporated, about 2 minutes. Add the oregano and the tomatoes with their juices and simmer until slightly thickened, about 5 minutes.
- Preheat the broiler. Halve the garlic bread crosswise. Divide the eggplant mixture among the 4 pieces and top with the provolone. Broil until the cheese is melted.
Baked Eggplant and Zucchini
- 2 cups tomato sauce
- 1 small eggplant, cut into long slabs
- 2 small zucchini, cut into long slabs
- 1 cup each shredded fontina and parmesan
- 1/3 cup torn basil
- Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for 25 minutes at 400 degrees
Glazed Eggplant with Sesame Seeds and Chives
- 6 tablespoons soy sauce
- 2 1/2 tablespoons toasted sesame oil, plus more for brushing
- 1 1/2 tablespoons brown sugar
- 4 small japanese eggplants
- Toasted sesame seeds, for sprinkling
- Finely chopped chives, for sprinkling
- In a small saucepan, whisk together 6 tablespoons soy sauce, 2 1/2 tablespoons toasted sesame oil and 1 1/2 tablespoons brown sugar; bring to a boil and cook until reduced by one-third.
- Slice 4 small japanese eggplants, alternating between crosswise and diagonal cuts to make 32 wedges about 1 inch long. Stand the eggplant wedges on a parchment-paper-lined baking sheet.
- Brush with toasted sesame oil and bake in a 375 degrees oven for 15 minutes.
- Brush with two-thirds of the soy glaze and bake for 10 minutes more, then brush with the remaining soy glaze.
- Sprinkle with toasted sesame seeds and finely chopped chives. Serve warm.