I think eggplant is a misunderstood veggie that can be a little intimidating to some people. So let’s talk a little about this queen of veggies (well, technically, she’s a fruit) – the magnificent eggplant. It’s one of my favorite vegetables, so I hope to help you feel a little more comfortable with this exotic, beautiful veggie.
What is eggplant?
Like the tomatillo, eggplant is a member of the nightshade family and it is technically a fruit, although we treat it like a vegetable. Eggplant are usually purple or lavender in color (although there are also white eggplant as well as green and orange). Other names for eggplant are aubergine, garden egg, guinea squash, melongene, and brinjal, but in the US, we usually call them eggplant.
The eggplant you see in the grocery stores are typically globe eggplant. They have a dark purple color and are oblong shaped. My mom often grows Japanese eggplant (you’ll see them in the eggplant meatball photo below), which are long and skinny with a dark purple, almost black color. She also grows Rosa Bianca eggplant which grow quite large and are a pretty white blushed with lavender. Sometimes Mom also grows white eggplant (shaped like a globe eggplant but all white) and fairy tale eggplant, which are quite a bit smaller, very tender and sweet and a gorgeous stripey purple and white (pictured above in the Eggplant 101 photo).
There are sooo many more kinds of eggplant, though! Here’s a great resource for identifying eggplants with notes on taste, shape and color.
What does eggplant taste like?
Eggplant has long been prized for its beauty, unique taste and texture. People generally describe the eggplant as having a pleasantly bitter taste and spongy texture. Fresh eggplant, though, is rarely bitter and I personally find it has a slightly buttery taste. In many recipes, eggplant is a complementary ingredient that balances the surrounding flavors of the other ingredients. When fried or boiled, eggplant can get mushy and creamy, so it’s a great addition to a sauce, soup or dip (and it’s fabulous used as a gluten-free thickening agent), but roasting, grilling or breading eggplant slices dries out the outside edge of the eggplant, giving it a nice crunch or chewy exterior which contrasts beautifully with the creamy inside.
Where did eggplant come from?
According to WH Foods: “The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers. Today, Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.
For centuries after its introduction into Europe, eggplant was used more as a decorative garden plant than as a food. Not until new varieties were developed in the 18th century, did eggplant lose its bitter taste and bitter reputation, and take its now esteemed place in the cuisines of many European countries, including Italy, Greece, Turkey and France.”
Why eat eggplant?
A cup of cooked eggplant has only 35 calories and it’s loaded with fiber and nutrients. Medical News Today says eggplant has anti-inflammatory properties plus it’s good for your heart, helps lower cholesterol, prevent cancer, boost your brain power, manage weight, and help protect your liver. Eggplant skin is rich in antioxidants, fiber, potassium, and magnesium, so if you can avoid peeling your eggplant, eat that lovely skin.
Besides the health benefits, eggplants are a delicious addition to soups, sauces, dips, curries, salads and casseroles and they are hearty so they make a fabulous meat replacement. The creamy texture of eggplant contrasts beautifully with a little crunch, so when breaded and baked, eggplant can become kind of addictive (in my opinion, anyway). Grilled eggplant “steaks” also make a nice gluten free “pizza crust”. And, of course, eggplant are a key ingredient in Ratatouille. Eggplant is definitely a sponge and loves to soak up oil and flavor, so you want to limit the amount of oil you use with eggplant, but go ahead and spice it up to your heart’s content!
How do I choose a good eggplant?
Look for glossy skin that has no bruises or dimples. The color should be vibrant and rich. When you hold the eggplant in your hand, it should feel firm and heavy for its size. Gently push a finger into the side of the eggplant; it should give slightly. Avoid rock hard and squishy eggplants. Store the eggplant in your crisper drawer of the fridge for 2 – 4 days. Do not cut eggplant before you store it as it turns brown once cut.
Do I have to salt my eggplant?
No, you usually don’t! Modern eggplant, when fresh, are rarely bitter. If you choose a good eggplant in the height of its season (August or September), you can safely skip the “salting” step.
Can I freeze eggplant?
Yes, you can freeze eggplant. Most say to cook it first and the Kitchn says the BEST way to freeze eggplant is to roast it before you freeze it. Personally, I like to make it into eggplant fries, moussaka or bread it for eggplant parmesan before freezing it because then I can pull it out and re-heat it and it reminds me of that beautiful harvest season when I was practically swimming in eggplant.
I promised you a recipe too! Here’s my latest eggplant creation:
{Meatless} Greek Eggplant “Meatballs” with Greek Tomato Sauce & Feta
Meaty eggplant is grilled whole, seasoned with Greek seasoning and mixed with breadcrumbs, onion, garlic, cheese and egg to make little balls of deliciousness that go perfectly with the Greek tomato sauce … they might even trick your taste buds into believing you’re eating meat!
(Eggplant “meatballs” adapted from Skinnytaste. Sauce adapted from The Hungry Bites.)
I had loads of fresh eggplant from my mom’s garden, and eggplant is a much meatier tasting vegetable than zucchini, so after I made the zucchini meatballs, I really wanted to try making eggplant meatballs. But I’d also just made some fabulous Greek seasoning and those yummy eggplant Gyros, so I still had Greek food on my mind … and meatless Greek meatballs sounded really good to me. So I made my “meatballs” with a little Greek seasoning.
There was a little bit of de ja vu … just like when I made the zucchini meatballs, I tasted the eggplant meatballs when they came out of the oven without the sauce, and I really was NOT in love with them. They were … not meatballs. But then I added the sauce and a little sprinkle of feta cheese and oh man, I just fell in love. My taste buds were again reeling with delight and totally convinced that they were eating meat, even though my brain was telling them “this is NOT meat!” Apparently my taste buds are not good at listening to my brain. Or perhaps they are simply easily fooled. But there is one thing I have to say about my taste buds: they definitely have good taste! Just like this recipe. Oh man it’s good!
The Greeks would serve these “meatballs” with rice, but I loved eating them just like this, bathing in the lovely tomato sauce. Greeks would also shape their meatballs into oblong football shapes, and although it’s hard to tell with that lovely red sauce all over them, I did try to mimic the oblong shape with my “meatballs”.
Print
Greek Eggplant “Meatballs” with Greek Tomato Sauce
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 - 6 servings 1x
Ingredients
For the meatless “meatballs”:
- 3/4 lb. of grilled eggplant, peeled & chopped (weighed after peeling)
- 1 teaspoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, peeled & chopped
- 1 1/2 cups of breadcrumbs
- 1 cup shredded Italian and/or Swiss cheese (I used Asiago & Swiss)
- 1 egg
- 2 – 3 teaspoons of Greek seasoning (recipe here – or use store bought)
- 1/4 – 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- Red Robin Seasoning (or salt) & freshly ground pepper, to taste
For the sauce:
- 2 Tablespoons olive oil
- 1/4 teaspoon cumin
- 1 bay leaf
- 1 cinnamon stick
- 1 small onion, peeled & chopped
- 1 clove garlic, peeled & chopped
- 1/2 cup red wine
- 2 cups pureed tomatoes
- 1/2 cup grilled Greek eggplant, chopped (optional)
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste) & freshly ground pepper, to taste
For the top: crumbled feta cheese (best if marinated – recipe here) & fresh oregano leaves
Instructions
- Preheat oven to 375 F. Spray a baking sheet with cooking spray.
- Prick eggplant(s) with a fork and grill until soft. Remove from grill and let cool. The flesh should slip right out of the skin. Put the eggplant in a mini food processor and pulse a few times.
- In a small frying pan, heat the oil, then saute the onion and garlic in the oil until soft.
- In a medium mixing bowl, stir together the eggplant, onion mixture, breadcrumbs, cheese, egg, and seasonings. Form into balls, then bake at 375 F. for 20 – 25 minutes or until firm and browned.
- While the “meatballs” are baking, make the sauce: In a medium saucepan over medium heat, add the olive oil, cumin, bay leaf and cinnamon stick. Cook and swirl for a minute or so to toast the spices, then add the onion and garlic and saute until soft.
- Stir in the red wine and cook until the liquid is almost completely evaporated, then add the tomatoes, eggplant, sugar, salt & pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes. If desired, puree the sauce in a blender or food processor.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Ready to tackle some eggplant recipes?
If you’re new to eggplant, I hope I’ve piqued your interest and you’re ready to try some eggplant recipes. Here are several recipes from me and my foodie friends to help you begin (or continue) enjoying eggplant. Most of these recipes freeze beautifully for later.
- Grilled Eggplant Gyros
- Eggplant Pontchartrain
- Roasted Eggplant & Tomato Soup with fresh herbs
- Garden Harvest Moussaka
- Turmeric Roasted Eggplant and Chickpea Salad
- Cheesy Italian Eggplant Fries
- The Best Eggplant Parmesan (and it’s gluten free!)
- Grilled Eggplant Parmesan
- Black Bean Baba Ghanoush – a hummus-like dip made with beans and eggplant
- Potato and Eggplant Curry
- Eggplant & Heirloom Tomato Bruschetta
- Bacon Eggplant & Tomato Sandwiches
- Grilled Chicken stuffed with Eggplant Tarragon Cream
- Eggplant Tower – Whisk & Dine
- Baba Ghanoush – Whisk & Dine
- Ratatouille Crostini – Whisk & Dine
- Quick Eggplant Parmesan – Ally’s Kitchen
Want more? Here’s an Eggplant Pinterest Board loaded with eggplant recipes. And Huffington Post has 33 Eggplant Recipes That’ll Make Summer More Delicious. Also, epicurious shared 51 Excellent Eggplant Recipes.
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