How to Cook Eggplant!

Well, there are probably a hundred different ways to cook and prepare eggplant whether it be for a main dish, a side dish, or an appetizer. One thing is for sure, eggplant is very versatile and accompanies many different flavors and styles of cooking incredibly well.

First of all, you must learn about the different types of eggplants. In addition to the common globe eggplant, there are thinner Italian, Chinese, Japanese and Indian eggplants. You should only really ever salt large eggplants. Globe eggplants can be bitter sometimes, so these are usually sliced into rounds, sprinkled with salt, and left to sit in a colander for 20 to 30 minutes so the bitter juices can easily be drained out. Once this is finished, you may cut and cook to your liking. The smaller varieties of eggplant typically don't need to be salted.

Eggplants can be fried lightly in olive oil, but be careful... Eggplants are like a sponge and will soak up any and all oil used in the pan so be sure to stay light on the oil when frying. You may grill eggplants on a medium heat, releasing a great full flavor and smell.

These are just some simple techniques on how to cook eggplant. Below is a recipe I cook in my restaurant that is a huge crowd favorite. Enjoy!

Eggplant and Chick Pea Sauté
Serves 10

No doubt, this is and always was one of my favorite dishes for our vegetarian clients. Everyone enjoys it. Yes, you need to chop a few things but wait until you see what awaits you at the end. No way will you miss meat. This is perfect for any reason in any season.

Ingredients:
- ­ 4-5 tbsp of extra virgin olive oil
- ­ One large fresh eggplant cut in cubes
- ­ 4-5 large cloves of garlic chopped
- ­ 2 cups of chopped white onion (one large onion)
- ­ 4 cups of readymade tomato sauce or Marinara
- ­ 4 cups of cooked and drained chickpeas
- ­ 8 pinches each of cumin, coriander, cinnamon
- ­ 2 pinches each of kosher sea salt and black pepper

Method:
- ­ Heat extra virgin olive oil in sauté pan.
- ­ Add eggplant and cook until tender for 5 minutes on high.
- ­ Add garlic and onion; stir and mix well 3 minutes.
- ­ Add tomato sauce, reduce temperature to medium.
- ­ Add chickpeas, stir well.
- ­ Add spices, salt and pepper, and stir again.
- ­ Cover and simmer for 10-12 minutes, stirring well every 3-5 minutes.

Note: May serve with couscous, rice pilaf or vegetable orzo pilaf or as a main dish with caramelized onions. Enjoy this heart healthy dish. To avoid sticking, serve hot.

Original article

Eggplant Parmigiana + Potato Gnocchi With Tomato Sauce

Eggplant parmigiana (parmigiana di melanzane):
2 large (1kg) eggplants coarse cooking salt
1/2 cu (125ml) olive oil
2 tablespoons olive oil, extra
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 * 425g cans tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/4 cup shredded fresh basil
400gmozzarella cheese, thinly sliced
1/3 cup (25g) grated Parmesan cheese

Preparation:

1. Cut eggplants into 1 cm slices, place on wire racks over oven trays, sprinkle with salt; stand 30 minutes. Rinse under cold water, drain on absorbent paper.

2. Place eggplant slices in single layer on lightly greased oven trays. Brush with oil. grill on both sides until lightly browned; drain on absorbent paper.

3. Heat extra oil in pan, add onion and garlic, cook, stirning, until onion is soft. Add undrained crushed tomatoes. paste and sugar, simmer, uncovered, about 10 minutes or until mixture is thickened slightly Stir in basil.

4. Grease shallow ovenproof dish (2 litre / 8 cup capacity). Pour half the tomato mixture into dish, top with half the eggplant slices, then half the mozzarella slices; sprinkle with parmesan. Repeat with remaining tomato mixture, eggplant slices, mozzarella slices and parmesan. Bake, uncovered, in moderately hot oven about 40 minutes or until cheese is melted.

Serves 6.

* Recipe can be made a day ahead.
* Storage: Covered, in refrigerator.
* Freeze: Suitable.
* Microwave: Not suitable.

POTATO GNOCCHI WITH TOMATO SAUCE (Gnocchi di Patata alla Salsa di Pomodororo)

5 medium (1kg) old potatoes, peeled, chopped
1 egg yolk
1/3 cup (25g) grated parmesan cheese
1/2 cup (75g) plain flour
TOMATO SAUCE
1 tablespoon olive oil
2 cloves garlic, crushed
12 medium (900g) egg tomatoes, pleed, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

1. Boil, steam or microwave potatoes until just tender, drain well, cool 10 minutes; mash. Combine mashed potatoes, egg yolk and cheese. Gradually add flour, mix well.

2. Divide dough into 4 portions. Roll each portion on lightly floured surface to from a sausage 2cm in diameter. Cut diagonally into 2. 5cm slices.

3. Just before serving, add gnocchi to large pan of boiling water, boil, uncovered, about 2 minutes or until gnocchi float to the surface; drain well. Serve gnocchi with tomato sauce.

Tomato Sauce: Heat oil in pan, add garlic, cook, stirring, 1 minute. Add tomatoes, simmer, uncovered, about 10 minutes or until thickened. Stir in herbs.

Serves 4.

+ Gnocchi can be prepared several hours ahead. Tomato sauce can be made a day ahead.
+ Storage: Gnocchi in a single layer on tray covered with baking paper, dusted with plain flour. Tomato sauce, covered, in refrigerator.
+ Freeze: Sauce suitable.

Original article