Eggplant, with its elegant oblong shape and regal amethyst color, can present a challenge for home cooks. I’ve received numerous emails from readers expressing their confusion about this versatile vegetable, especially now that it’s readily available in stores, markets, and even CSA boxes. Fear not, for I am here to offer you a selection of delightful eggplant recipes. Welcome to Recipe Matchmaker: Eggplant Edition.
If you’re one of those skeptics who find eggplant inedible due to its texture or taste, fret not. I have recipes that will help you use up your eggplant stash while keeping it hidden from discerning palates. Take the toddler approach and camouflage it. In Kay Chun’s eggplant and bean chili, the eggplant is gently simmered in a garlicky tomato sauce until it melds into a flavorful chile-spiced ragù. Pairing stewed eggplant with aromatic spices and protein-rich legumes is a smart strategy. Kay delivers another winner with her recipe for eggplant dal, where lentils and eggplant are enhanced with the robust flavors of cumin, coriander, garlic, ginger, and fresh chiles.
For the Eggplant Enthusiasts
“I absolutely adore eggplant, but I struggle to cook it to perfection. Am I the only one facing this problem? It turns out bitter when I cook it on the stovetop, and the skin is too tough when I bake it battered. Help!” – Kay
Take solace in the fact that when it comes to kitchen dilemmas, you are not alone! Bitterness in eggplant often stems from undercooking. Common supermarket varieties, such as the bulbous globe eggplants (also known as American eggplants), take longer to cook and have tougher skins, making them challenging to prepare.
Consider opting for smaller, younger eggplants or slimmer varieties like Italian or Japanese eggplants. And if you’re stuck with thick-skinned fruits, peeling them is a viable option. If sautéing and baking have left you disappointed, try steaming. In just about 10 minutes, Hetty Lui McKinnon’s recipe for liang ban qie zi will transform strips of eggplant into silkiness. Steaming allows the eggplant to absorb the delicious dressing of soy sauce, black vinegar, and chile crisp, resulting in a delightful culinary experience.
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