Eggplant | Saveur

Moussaka (Greek Eggplant Casserole)

Aglaia Kremezi — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A good moussaka is “one of the most fabulous things you can eat,” according to Aglaia Kremezi, author of Mediterranean Hot and Spicy. Her recipe for the Greek eggplant casserole, inherited from her mother, is a labor of love requiring sautéing, frying, boiling, and baking—but it’s well worth the trouble. The components (meat sauce, béchamel, and fried eggplant and potatoes) can be prepared the day before assembling.

Yield: 8-10

Time: 4 hours 40 minutes

2 cups plus 3 Tbsp. extra-virgin olive oil, divided
6 bay leaves
2 cinnamon sticks
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, divided, plus more for dusting
½ tsp. freshly grated nutmeg, divided
¼ tsp. ground cloves
1 Tbsp. red wine vinegar
1 tsp. sugar
One 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper
8 Tbsp. unsalted butter
1 cup all-purpose flour
4 cups whole milk
4 large eggs
3 large eggplants, sliced into ¼-in.-thick rounds
5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
1 cup coarsely grated graviera cheese, or Gruyère
Freshly ground black pepper

Instructions

To a large pot set over medium-high heat, add 3 tablespoons of the oil, the bay leaves, cinnamon sticks, and onion and cook, stirring frequently, until soft, 5–7 minutes. Add the beef and cook until browned and all the liquid has evaporated, about 30 minutes.
Add the tomato paste, 1¼ teaspoons of the ground cinnamon, ¼ teaspoon of the nutmeg, and the cloves and cook until beginning to brown, about 2 minutes. Stir in the vinegar, sugar, tomatoes, and 2 cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 1½ hours. Remove from the heat, then discard the cinnamon sticks and bay leaves. Season generously with salt and black pepper and set aside.
Meanwhile, make the béchamel: In a medium bowl, beat the eggs. Melt the butter in a medium pot set over medium-high heat. Whisk in the flour and cook until light golden, about 2 minutes. Whisk in 1½ teaspoons of salt, the milk, and the remaining cinnamon and nutmeg. Cook, whisking frequently, until thick, about 10 minutes. Ladle about 1 cup of the béchamel into the egg, then whisk to combine. Pour the egg mixture back into the pot, then whisk until smooth. Remove from the heat and set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large skillet set over medium-high heat, add the remaining oil. Lightly dust the eggplant slices with cinnamon slices. When the oil is hot and shimmering, working in batches, fry the eggplant (turning once) until soft and golden brown, about 10 minutes. Transfer to a paper towel-lined plate.
Bring a large pot of salted water to a boil, then add the potatoes and cook until barely tender, 8–10 minutes. Drain and transfer to an ice bath. When cool, drain and set aside.
On the bottom of a 10-by-14-inch baking dish, spread 1 cup of the béchamel. Sprinkle with ⅓ cup of the graviera. Spread the potatoes evenly over the cheese, then cover evenly with the eggplant. Pour the meat sauce over the top, then spread with the remaining béchamel. Top with the remaining graviera. Bake until bubbling and golden brown, about 1 hour.

Around the World in 26 Eggplant Recipes

Photography by Matt Taylor-Gross

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Sindhi Kadhi (Pakistani Vegetable Curry)

Natasha Raheja — Fri, 23 Jun 2023 20:08:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This Sindhi kadhi (Pakistani vegetable curry) recipe is a hot, subtly tart stew that hails from the Sindh province of southeastern Pakistan. Cluster beans, drumsticks, lotus root, and curry leaves are worth tracking down and can be purchased at South Asian groceries; if you can’t find one (or a couple) of those vegetables, simply toss in whatever produce you have on hand in roughly equal quantities.

Featured in “Finding Family History in a Big Bowl of Curry,” by Rooksana Hossenally.

Yield: 6

Time: 1 hour 34 minutes

Vegetable oil, for frying
10–12 okra (13 oz.), tops discarded, slit down the middle
1 small cauliflower (1 lb.), cut into florets
1 medium eggplant (14 oz.), cubed
2 lotus roots (1 lb. 3 oz.), cut into ½-in. pieces
¾ cup gram (chickpea) flour
1 Tbsp. kosher salt, plus more to taste
½ tsp. Kashmiri chile powder, or to taste
½ tsp. ground turmeric
2 medium green chiles, such as serrano, thinly sliced
1 medium tomato, coarsely chopped
2 medium russet potatoes, peeled and cut into 1-in. chunks
10–12 cluster beans (1 lb.), trimmed
½ cup peas, fresh or frozen
2 Tbsp. tamarind paste, thinned with 2 Tbsp. of water and strained
2 drumsticks, aka moringa (13 oz.), cut into 1-in. pieces
¼ tsp. asafoetida
¼ tsp. cumin seeds
½ tsp. whole fenugreek seeds
10–12 curry leaves
Boondi (optional) and coarsely chopped cilantro, for garnish
Steamed rice, for serving

Instructions

To a large pot set over medium-high heat, add ¼ cup of oil. When it’s shimmering and hot, add the okra and fry, adding more oil as needed, until lightly browned, 3–5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Repeat with the cauliflower, followed by the eggplant. Remove from the heat.
Meanwhile, bring a medium pot of water to a boil, then add the lotus root and cook until tender, about 5 minutes. Drain and set aside.
To the large pot, add oil as needed to reach about ¼ cup, then turn the heat to medium. Add the gram flour and cook, stirring frequently, until golden, 3–5 minutes. Stirring continuously, gradually add 6 cups of water. Stir in the salt, chile powder, turmeric, chiles, and tomato and bring to a boil. Turn down the heat to maintain a simmer and cook until the tomato begins to break down, about 8 minutes. Add the potatoes and simmer for 5 minutes, then add the cluster beans and continue to cook until the potatoes and beans are almost tender, about 2 minutes more. Add the reserved lotus root, cauliflower, eggplant, and okra; the peas; tamarind; and drumsticks and simmer until all the vegetables are tender, 5–7 minutes. (If the curry looks too thick, add water to loosen.)
Meanwhile, make the tarka: To a small pan set over medium heat, add ¼ cup of oil, the asafoetida, and cumin seeds and cook until barely fragrant, about 45 seconds. Add the fenugreek and curry leaves and cook until fragrant, about 30 seconds more.
Immediately pour the tarka over the curry and stir to combine. To serve, ladle the sindhi kadhi into bowls, then sprinkle with cilantro and boondi if desired, and accompany with rice.

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Anelletti al Forno

Katie Parla — Mon, 03 Apr 2023 17:30:25 +0000

Photography by Belle Morizio

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Featured in: “This Saucy Sicilian Baked Pasta Is My Favorite Blank Canvas,” by Katie Parla.

Yield: 6–8

Time: 3 hours

2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

Instructions

To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.
Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.
While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.
Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.
Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).
Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.
Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving.

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West African-Style Peanut Stew

Jessica B. Harris — Mon, 11 Feb 2019 14:10:42 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

“Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century,” writes Dr. Jessica B. Harris, historian and author of High on the Hog. “Some are thick and served over rice or millet couscous, others thin and soupy, depending on where in Africa you are.” This version, inspired by Malian maafe and Ghana’s groundnut stews, pairs chicken with a generous portion of okra, tomatoes, eggplant, and hot chiles, which lighten the stew’s intense richness. Still, it’s the indispensable peanut that gives this dish its essential earthy character.

Yield: 4–6

Time: 1 hour 30 minutes

⅓ cup vegetable oil
2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
Kosher salt
1 large yellow onion, finely chopped
¼ cup finely chopped ginger
4 dried chiles de árbol
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. freshly ground black pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. fenugreek seeds
3 whole cloves
2 Tbsp. tomato paste
¾ cup smooth salted peanut butter
4 cups homemade chicken stock or low-sodium chicken broth
1 cup canned diced tomatoes
1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
10 okra pods (about 4 oz.), cut into 1-in. lengths
Steamed white rice, for serving
1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
Roasted salted peanuts, coarsely chopped, for garnish

Instructions

To a pot set over medium-high heat, add 3 tablespoons of the vegetable oil. Season the chicken generously with salt and cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer the chicken to a plate and set aside.
To the empty pot, add the onion, ginger, chiles de árbol, and the remaining oil and cook, stirring frequently, until softened, about 8 minutes. Add the coriander, turmeric, black pepper, cumin, cinnamon, fenugreek, and cloves and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Stir in the peanut butter, tomatoes, reserved chicken, and chicken stock and turn the heat to high. When the liquid boils, turn down the heat to medium-low and cook, partially covered, until the chicken is done but not falling off the bone, about 25 minutes. Add the eggplant and okra and cook, stirring occasionally, until the chicken is very tender and the vegetables are soft, 25–30 minutes more. Season with salt to taste.
To serve, ladle the soup over rice, if desired, and sprinkle with the fresh chile and peanuts.

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Melty Pan-Fried Eggplant with Yogurt, Mint, and Sumac

Fatima Khawaja — Thu, 06 Oct 2022 20:55:29 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Welcome to SAVEUR’s column on making the most of local produce according to chef and recipe developer Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

Confession time: I’ve never really cared for eggplant, unless it was breaded and deep fried, but recently I found another way to love the berry (yes, it’s a fruit). I salt it, coat it in spices, then shallow-fry it until soft, before topping the whole thing off with a dollop of yogurt and scattered mint leaves and sumac.

Large globe eggplants can be bitter, a problem easily mitigated by peeling the skin, salting the flesh ahead of time, or both. Smaller globes, dainty “fairy tail” varieties, and slender Japanese eggplants, if you can find them, are sweeter and don’t require any such prepwork.

All eggplant types take wonderfully to this recipe and countless others from our archive including this vegetarian gratin that will transport you to France. But don’t miss out on the classic combination of eggplant and yogurt in my flavor-packed weeknight favorite.

Yield: 4

Time: 45 minutes

1 large globe eggplant (1½ lbs.), cut into ½-in. rounds
Kosher salt
Vegetable oil
1 small red onion, finely chopped (¾ cup)
1 tsp. finely chopped garlic
1 tsp. finely chopped peeled fresh ginger
2 cup plain full-fat yogurt
2 tsp. lemon juice
1 tsp. finely grated lemon zest
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground turmeric
Chopped mint leaves, ground sumac, and garam masala, for garnish

Instructions

Fit a wire rack into a large rimmed baking sheet. Season the eggplant slices generously on both sides with salt and arrange in an even layer on the rack. Set aside and allow the eggplant to drain, about 15 minutes.
Meanwhile, to a large skillet set over medium heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion, garlic, and ginger and cook, stirring occasionally, until the onions are translucent and softened slightly, 7–10 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes. (Wipe the skillet clean and return it to the stove.) Whisk the yogurt, and the lemon juice and zest into the onion mixture. If necessary, stir in 2–3 tablespoons of water to loosen the sauce to a spoonable consistency. Season with salt to taste, and set aside.
In a small bowl, stir together the cumin, coriander, and turmeric. Using paper towels, pat the eggplant dry, then sprinkle both sides of the eggplant slices evenly with the spice mixture. (Move the rack and baking sheet near the stove.)
To the empty skillet, add vegetable oil to a depth of ½ inch and turn the heat to medium-high. When the oil is hot and shimmering, fry the eggplant in batches, turning once, until golden brown on both sides, 6–8 minutes. Transfer the fried slices to the rack and keep warm while you continue cooking the rest of the eggplant.
Spread the reserved yogurt mixture over a large platter. Fan the eggplant slices over the yogurt, then sprinkle with mint, sumac, and garam masala to taste. Serve warm or at room temperature.

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Around the World in 26 Eggplant Recipes

SAVEUR Editors — Thu, 05 Aug 2021 02:30:00 +0000

Photography by Matt Taylor-Gross

Watching flowers grow and elongate into the humble eggplant is one of the greatest joys of gardening. The old world nightshade is technically a fruit, sharing its family with tomatoes, and peppers. However, in the kitchen, it behaves most confidently as a vegetable: a culinary powerhouse with a versatility to match the likes of potatoes. From smoky Middle Eastern baba ganoush and Italian eggplant parmigiana to spicy Chinese stir-fries and stuffed Turkish dishes, eggplant recipes show up in cuisines from all over the globe.

What it lacks in raw nutrition, the aubergine makes up for in its ability to absorb flavors and oils. When cooked properly, the oils give the eggplant their characteristic, luscious, buttery texture. This, along with their flavor-flexibility, allows the eggplant to occupy a unique space in vegan and vegetarian recipes as a hearty, savory ingredient or as a meat substitute.

While most young, fresh eggplants are slightly sweet, older, raw eggplants have a naturally bitter flavor. Fear not, as there are a multitude of options available to the home chef to combat this. Salt eggplant halves for one hour and rinse them gently with water to leach out some of their bitterness. Steaming them, as opposed to deep-frying, offers a route to tenderness without massive amounts of oil. If you do find the sweeter kind this summer, roasting or grilling them intensifies their flavor with very little effort. Their flesh becomes gooey, charred, and soft over the fire. Here is how the world celebrates the creamy, purple-hued vegetable.

Smoky Baba Ghannouj with Oil-Cured Black Olives

William Hereford

Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant. Get the recipe for Smoky Baba Ghannouj with Oil-Cured Black Olives »

Eggplant Parmigiana

Photography by Linda Pugliese

Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from former SAVEUR editor-in-chief Stacy Adimando. Get the recipe for Eggplant Parmigiana »

Provençal Vegetable Tian

Photography by Justin Walker

A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” can also refer to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, and tomato. The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good, fruity olive oil, the dish is best served at room temperature. The “Cooking Queen of Provence,” Lulu Peyraud, insists it tastes even better made a day in advance. Get the recipe for Provençal Vegetable Tian »

Warm Eggplant Salad with Hemp Seed Sauce

Photography by Simon Bajada

For this comforting roasted eggplant salad, Russian chefs (and brothers) Sergey and Ivan Berezutskiy glaze the eggplant with kvass, a traditional Slavic drink made from fermented rye bread. Get the recipe Warm Eggplant Salad with Hemp Seed Sauce »

Grilled Eggplant With Basil Vinaigrette

Photography by Matt Taylor-Gross

Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Get the recipe for Grilled Eggplant With Basil Vinaigrette »

Greek Grilled Eggplant Spread (Melitzanosalata)

Photography by Matt Taylor-Gross

You can make the major components of this classic Greek casserole in advance, from the red sauce to the fried eggplant, or even assemble the whole dish ahead of time. Get the recipe for Greek Grilled Eggplant Spread (Melitzanosalata) »

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Photography by Matt Taylor-Gross

Chef Sara Jenkins of New York City’s Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by a version made by Italian chef Salvatore Denaro. Get the recipe for Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant) »

Eggplant Rolls (Nigvziani Badrijani)

Kat Craddock

This classic recipe is found throughout Georgia as part of the vegetable starters for a supra, but they’re great with drinks before dinner, too. Small eggplants are sliced lengthwise, salted, rinsed, and lightly fried, before being spread with garlicky walnut paste and rolled up. Get the recipe for Eggplant Rolls (Nigvziani Badrijani) »

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

SAVEUR Editors

Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry, adapted from a recipe in Grace Young and Alan Richardson’s The Breath of a Wok (Simon & Schuster, 2004). Get the recipe for Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) »

Sicilian Caponata

William Hereford

The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island’s traditional vegetable and seafood dishes. Get the recipe for Sicilian Caponata »

Chicken, Olive, and Eggplant Salad

Farideh Sadeghin

Brighten up any day with this simple roast chicken and fresh eggplant and herb salad. Get the recipe for Chicken, Olive, and Eggplant Salad »

Escalivada Catalana

Farideh Sadeghin

Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak. Get the recipe for Escalivada Catalana »

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

William Hereford

The North African tradition of serving almonds in savory dishes is reflected in the pesto for this dish, in which the nuts are mixed with tomatoes and basil and tossed with busiate, the traditional corkscrew-shaped pasta from Trapani. Get the recipe for Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese) »

Turkish Stuffed Eggplant (Imam Bayildi)

Photography by Matt Taylor-Gross

This recipe originated in the Ottoman palaces. Use small eggplants for a better eggplant-to-stuffing ratio, since the key is to bake as much vegetable and tomato flavor into the eggplant as possible. Get the recipe for Turkish Stuffed Eggplant (Imam Bayildi) »

Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Neal Santos

Charred until nearly burnt, then mashed with earthy paprika and sour sherry vinegar, we love this dish as a condiment on roast lamb or served as a dip with pita chips. Get the recipe for Twice-Cooked Eggplant with Sherry Vinegar and Paprika »

Ajvar

Photography by Matt Taylor-Gross

A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann of Boston’s Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »

Eggplant and Walnut Frittata (Badimjan Kükü)

Jason Lang

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving it a nutty, meaty consistency and color. Get the recipe for Eggplant and Walnut Frittata (Badimjan Kükü) »

Fried Eggplant with Tahini and Pomegranate Seeds

Matt Taylor-Gross

This eggplant dish from Michael Solomonov highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate. Get the recipe for Fried Eggplant with Tahini and Pomegranate Seeds »

Moussaka

Matt Taylor-Gross

A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Get the recipe for Moussaka »

Lamb Shanks in Red Wine with Creamy Eggplant

Christina Holmes | Food Styling: Eugene Jho

A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »

Mashed Eggplant Dip (Baba Ghannouj)

James Oseland

Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Get the recipe for Mashed Eggplant Dip (Baba Ghannouj) »

Eggplant in Tomato Sauce

This simple but flavorful dish of fried eggplant and onions is served with a vinegar-spiked tomato sauce. Get the recipe for Eggplant in Tomato Sauce »

Burmese Eggplant Curry (Khayan Thee Hnut)

Ingalls Photography

Eggplant is simmered to melting softness in a fantastically pungent curry fortified by shrimp paste. Get the recipe for Burmese Eggplant Curry (Khayan Thee Hnut) »

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Landon Nordeman

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish. Get the recipe for Pan-Fried Eggplant with Balsamic, Basil, and Capers »

Fried Eggplant

Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best. Get the recipe for Fried Eggplant »

Red-Cooked Eggplant (Hongshao Qiezi)

With ingredients like dill, chiles de árbol, and anchovies, this dish is far from authentic Shanghainese, but it’s totally delicious. Get the recipe for Red-Cooked Eggplant (Hongshao Qiezi) »

The post Around the World in 26 Eggplant Recipes appeared first on Saveur.

Take Your Grilling Skills to the Next Level with Eggland’s Unique BBQ Ideas

Eggland’s Best — Wed, 05 Aug 2020 15:44:39 +0000

Eggland's Best. Eggland's Best

Eggland’s Best Eggland’s Best

The post Take Your Grilling Skills to the Next Level with Eggland’s Unique BBQ Ideas appeared first on Saveur.

Welcome to The Wonderful World of Eggplant

SAVEUR Editors — Wed, 25 Mar 2020 13:09:14 +0000

This eggplant dish from Michael Solomonov highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate. Get the recipe for Get the recipe for Fried Eggplant with Tahini and Pomegranate Seeds ». Matt Taylor-Gross

Smoky Baba Ghannouj with Oil-Cured Black Olives

Eggplant Parmigiana

You can make the major components of this classic Italian casserole in advance, from the red sauce to the fried eggplant, or even assemble the whole dish ahead of time. Get the recipe for Eggplant Parmigiana »

Provençal Vegetable Tian

Green Curry with Fish and Eggplant (Kaeng Khiaw Waan)

Grilled Eggplant with Basil Vinaigrette

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Eggplant Rolls (Nigvziani Badrijani)

This classic recipe is found throughout Georgia as part of the vegetable starters for a supra, but they’re great with drinks before dinner too. Small eggplants are sliced lengthwise, salted, rinsed, and lightly fried, before being spread with garlicy walnut paste and rolled up. Get the recipe for Eggplant Rolls (Nigvziani Badrijani) »

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson’s The Breath of a Wok (Simon & Schuster, 2004). Get the recipe for Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) »

Sicilian Caponata

Rainy Day Chicken with Eggplant Salad

Escalivada Catalana

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

Turkish Stuffed Eggplant (Imam Bayildi)

Get the recipe for Turkish Stuffed Eggplants »

Eggplant and Walnut Frittata (Badimjan Kükü)

Fried Eggplant with Tahini and Pomegranate Seeds

Lamb Shanks in Red Wine with Creamy Eggplant

Mashed Eggplant Dip (Baba Ghannouj)

Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Get the recipe for Mashed Eggplant Dip (Baba Ghannouj) »

Burmese Eggplant Curry (Khayan Thee Hnut)

Fried Eggplant

Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best. Get the recipe for Fried Eggplant »

Pan-Fried Eggplant with Balsamic, Basil, and Capers

The post Welcome to The Wonderful World of Eggplant appeared first on Saveur.

The Best-Ever Eggplant Parmigiana

Stacy Adimando — Tue, 11 Jun 2019 12:25:19 +0000

Photography by Linda Pugliese

Get the recipe for Eggplant Parmigiana » Linda Pugliese

For about the first 30 years of my life, barely a week went by without my grandma baking a bubbling, beautiful tray of eggplant parmigiana. A comforting staple of southern Italian kitchens, the dish has also long had an appealing affordability—traditionally most Italians simply used eggplants and tomatoes grown in their own garden—and practicality, as a tray could often feed even a large family through a few meals. It’s adaptable, too: More than just the main course it’s often served as in American culture, eggplant parmigiana could then and can now be eaten in a number of ways—as a primo or first course preceding a meat or seafood dish, as a contorno or vegetable side, or even as an antipasto served at room temperature and cut into squares.

Likely originating from Campania, and more specifically Naples—positioned in the ankle of Italy’s so-called “boot”—this iconic dish mainly falls back on a trifecta of simple ingredients: pan-fried eggplant, red sauce, and cheese. But from there, regions, cooks, and generations have put their own spin on the specialty. Some cooks batter the eggplant in flour or a mixture of egg and bread crumbs, others fry the slices plain. In parts of Calabria, I’ve eaten it with slices of hard-boiled eggs and thin pieces of prosciutto strewn through the layers. Many add fresh basil to the sauce or between the layers of eggplant. And I’ve seen a number of cheeses used, from mozzarella (a given) to provolone, grated Parmigiano or Pecorino Romano, or even ricotta—which would have been utter sacrilege in my family. In Campania and Sicily, you’ll even see dishes by the name of parmigiana made with thinly sliced zucchini or even artichokes instead of eggplant. Of course, today in the U.S. you’ll see the idea used on everything from chicken parmigiana to veal, shrimp, sausage, and meatballs.

What’s most critical about this casserole-style Italian dinner is the layering, the characteristic for which many believe parmigiana got its name. Despite theories that it was named for Parmigiano cheese (which is produced far away in the north of Italy) or the city of Parma (same issue), many believe that the dish was named for the word palmigiana, a Sicilian term for the old roof shutters or shingles which the layers of overlapping eggplant resemble.

In and around those layers are the key to eggplant parmigiana’s texture and flavor. Here’s how to get it right.

Slice the Eggplant Thinly

Eggplant naysayers will usually complain about its unique texture, which can feel at times like a cross between a meat and a vegetable. Fans love that about eggplant, how it rides the line between light and hearty. To get the consistency right when layering—that is, to make sure eggplant parm is easily cuttable and neither soggy nor overly raw—cut the slices thinly and evenly with care. Peel most of the eggplant’s skin (a few strips are okay), and use a very sharp knife to slice. Each piece should be no more than ¼ inch thick, and ideally a little thinner than that. If you end up with any particularly thick pieces, slice them in half again or consider omitting them.

Pre-Season Your Dredge

Setting up a dredging station for battering and frying eggplant will save you time and help stave off a kitchen mess. But be sure to season each part of the dredge independently for the greatest overall flavor. My grandma’s recipe used a light coating of bread crumbs and some beaten eggs, so I season each of these components generously with salt before coating and frying. This rule about seasoning ingredients independently applies to each element of eggplant parmigiana—you should also season the tomato sauce well before layering the dish to bake.

Don’t Oversauce, or Overcheese

The one thing I’d hear over and over in my grandma’s kitchen when making parmigiana with her was: “Not too much!” Because there are so many layers to the dish, restraint when adding sauce and cheese will yield a better, more eggplant-forward parm, and a less soggy and gooey one. Spoon and spread just enough sauce onto each layer to lightly cover it, and use a light hand with cheese, sprinkling—never blanketing—the shredded mozzarella between layers. The place to add the most cheese is at the top, where it will melt under the oven’s heat to form a beautiful, bronzed covering.

Work in Stages

A family-sized portion of eggplant parmigiana can take about three hours from start to finish, and it’s most easily done with a partner who can cook the sauce or batter more eggplant slices while you’re pan-frying. But, as you can easily break up the steps into phases, thinking ahead to do so can help keep this dish easy and weeknight-friendly. You can cook the sauce up to a few days ahead, and fry the eggplant slices up to a few hours or even a day before. You can fully assemble eggplant parm, cover the baking dish with plastic wrap, and refrigerate up to a day before baking and serving. If you do chill eggplant parmigiana before baking, add a few minutes to the bake time to be sure it’s fully heated through and the cheese is melted.

Yield: serves 8 to 12

Time: 3 hours

Ingredients

For the sauce:

2 (28-oz.) cans plum tomatoes with their juices
3 Tbsp. extra-virgin olive oil
6 large garlic cloves, peeled
Kosher salt
Freshly ground black pepper

For the eggplant:

3 large eggs
Kosher salt
1¼ cups dried plain fine bread crumbs
1 Tbsp. dried Italian seasoning, or equal parts dried basil, dried rosemary, and dried oregano
3 medium eggplants (about 3 lb. total), mostly peeled except for a few strips of skin, sliced into thin rounds slightly thinner than ¼ in.
About 1 cup extra-virgin olive oil
1½ cups (about 10½ oz.) shredded mozzarella cheese (not fresh)
3 Tbsp. finely grated Pecorino Romano

Instructions

Make the sauce: In a blender, pulse the tomatoes and their juices until just slightly chunky. In a medium–large (4-quart or so) heavy-bottomed pot over medium-low heat, add the oil and garlic, and cook, stirring occasionally, until the garlic is softened slightly and fragrant but not yet browned, about 4 minutes. Pour in the puréed tomato mixture and season with a generous pinch each of salt and pepper. Bring to a gentle simmer and cook, stirring frequently, until thickened slightly, at least 1 to 1½ hours. The sauce can be cooled and refrigerated for up to 2 days.
If you’re baking and serving right away, set a rack in the top third of the oven and preheat to 400°F. If not, skip the preheat for now.
Bread the eggplant: In a medium baking dish or wide shallow bowl, beat the eggs with 1 tablespoon water. Season with a generous pinch of salt. In a second baking dish or bowl, stir together the bread crumbs, Italian seasoning, and 1⁄2 teaspoon salt. Working with one or two at a time, dredge the eggplant slices in the egg wash and let the excess drip back into the bowl. Transfer to the bread crumbs and coat very lightly on each side.
Line a large baking sheet with a few layers of paper towels and set by the stove. In a large high-sided skillet over medium-high heat, heat ½ cup oil until shimmering. Turn the heat down to medium and add some eggplant slices in a single layer until the skillet is full. Cook, turning once, until well browned on each side, about 6 minutes total. Transfer to the prepared baking sheet. Repeat with the remaining eggplant, working in batches as needed and adding a little more oil every other batch, or as needed. As you work, continue to add layers of paper towels between the eggplant slices so they remain separate. The fried eggplant can be refrigerated in airtight container for up to 1 day.
In a 9-by-13-inch baking dish, ladle ½ cup plus 2 tablespoons sauce into the bottom. Cover the sauce with a single layer of eggplant (start with the thickest ones on the bottom and save the prettiest slices for the top). Ladle another ½ cup sauce on top, spreading it evenly. Sprinkle with about 1⁄3 cup plus 2 tablespoons mozzarella and 1 tablespoon Pecorino. Add another layer of eggplant and repeat this process until you’ve reached the final layer of eggplant. Top this layer only with ½ cup sauce, a final thin layer of mozzarella, and some Pecorino. (Reserve any remaining sauce for another use.) At this point, the eggplant parmigiana can be refrigerated, covered, for up to 1 day.
Bake, uncovered, until the cheese is melted and bronzed in places and the sauce is bubbling around the edges, about 20 minutes (add about 10 minutes if your dish was previously assembled and chilled). Remove and let cool slightly. Slice into squares and serve warm.

The post The Best-Ever Eggplant Parmigiana appeared first on Saveur.

Everything You Can Do With an Eggplant

SAVEUR Editors — Mon, 18 Mar 2019 22:36:50 +0000

Photography by Simon Bajada

How do we love eggplant? Let us count the ways. The purple-hued vegetable is not only one of the most unique produce ingredients in both taste and texture; it’s also one of the most versatile in terms of technique.

You can find varieties of eggplant in recipes all over the world, from Middle Eastern cuisine to Chinese cuisine. In the Middle East, find the stuff charred over open flame or mashed into a decadently creamy spread called baba ghannouj. Ideal for pita, it’s the perfect way to break your hummus routine. Meanwhile in China, find eggplant steamed and then stir-fried in a wok with garlic and spices. It pairs excellently with rice for a complete meal.

From an Azeri eggplant-walnut frittata a Turkish stuffed number, here are our absolute favorite ways to use eggplant.

Eggplant and Walnut Frittata (Badimjan Kükü)

Charred Eggplant with Chile Sauce & Tahini

Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe for Charred Eggplant with Chile Sauce & Tahini »

Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit)

Tender fried eggplant sandwiches pesto-like walnut sauce in this appetizer recipe. Get the recipe for Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit) »

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Turkish Stuffed Eggplant (Imam Bayildi)

Mashed Eggplant Spread (Baba Ghannouj)

The classic Middle Eastern eggplant spread, redolent with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise. Get the recipe for Mashed Eggplant Spread (Baba Ghannouj) »

Roasted Eggplant with Goat Cheese Tahini and Pine Nuts

These one-bite hors d’oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush; they can be served either cool or hot out of the oven. Get the recipe for Roasted Eggplant with Goat Cheese Tahini and Pine Nuts »

Moussaka

The post Everything You Can Do With an Eggplant appeared first on Saveur.