solvable eggplant enigma

Beauty is sometimes intimidating.

The effortless sort of beauty that appears full of luster no matter the time of day is perhaps more enviable than intimidating but none the less, I digress. Like some people, the most beautiful foods are often the most intimidating until you get to know them. Artichokes, golden beets, rhubarb, and  eggplant to name a few intimidatingly beautiful examples.

Many of you probably know all about the secrets of a well prepared eggplant, but in case some have not been shown; let me take a moment and get us all on the same page. If cooked poorly, eggplant is tough and starchy. If not salted, eggplant is bitter. If mature and not peeled, the skin turns a mucky color. All of these reasons stack up to make most people love or hate eggplant. I have learned to love it, and I think I started to love it when I tried to understand it ... Amazing how similar this is to relationships with people. Knowing how to make the eggplant shine made me learn how to love it. Food is a great teacher.

To choose a ripe eggplant is the first important step. The skin should be smooth. The flesh should give just a bit and then bounce right back. If it is totally mushy, the flesh is overripe. If it is hard as an apple, the eggplant was picked early and is going to taste too green. Look for a medium sized eggplant that weighs about 1 or 1 1/2 pounds (this will feed four people as a side). For the best outcome, eggplant needs to be prepared within a day or two of purchase.

The dimple on the bottom is another good indicator of a delicious eggplant. Some folks describe this as male and female eggplants; you may also think of it as an inny belly button. If the dimple on the bottom is deep and shaped more like an oval (female), the eggplant is probably more bitter because it will contain more seeds. Look for a male eggplant that has a shallow, small, circle shaped dimple.

Once you have the eggplant in hand the biggest part of the mystery is solved. Peeling the eggplant is never a bad idea, but it is not always necessary. If the eggplant is young and the flesh just gives a little, you do not need to peel it. (Word to the wise: eggplant turns completely soft and looses its shape if the eggplant is going to be cooked for a long time in a stew or something. If that is what you are making, peel it first because the little floating skins are not that pretty.) Peel or do not peel, and then cut into appropriate sized pieces for your recipe.

To tame the bitterness of eggplant, place your cut pieces into a colander, sprinkle with salt, toss around, and then let sit over a plate or bowl for at least 30 minutes. This is quite an important step. (I now feel really responsible for you loving this pretty thing.) Oh how I hope you love it!

Now you are ready for your recipe. This is my favorite way with eggplant, though I must admit ratatouille runs a tight second. Another day we will talk all about that.

Spicy Fried Eggplant serves 4 as a side
This was adapted from an Indian recipe. Serve as a side with rice and chicken or as a main entrée. I hope you love it.

1 eggplant (about 1 1/2 pounds)
2 cups crushed tomatoes (1 14.5 oz can)
1/4 cup canola oil
6 cloves garlic, minced
2 teaspoons fresh  grated ginger and juice (optional but lovely)
1 tablespoon ground coriander
1 teaspoon fennel or anise seeds
1/2 teaspoon cayenne
1/4 teaspoon ground turmeric
salt

1. Cut eggplant into 2 inch long by 1/2 inch wide pieces (like large french fries)
2. Salt eggplant and let pieces sit in colander for 30 minutes
3. Heat oil in large skillet over medium heat for 30 seconds. If your skillet is small you might add less oil and fry in two batches. If your skillet is large you might need a bit more oil. The rule is just to have a super thin layer on the bottom of the skillet. Add eggplant in one layer on bottom of pan
4. Let cook for 10 minutes. Flip and cook another 5-10 minutes until the flesh looks soft and wet instead of hard and starchy. (If the skillet is really dry, it is ok to add a small splash more oil before flipping.)
5. Scoop eggplant out of skillet and set aside. Place coriander, fennel seeds, cayenne, and turmeric in skillet
6. Cook spices for about 30 seconds and add tomatoes, garlic, and ginger. Stir well scraping the bottom of the skillet. Cook tomatoes for 3 minutes. Gently add eggplant to skillet. Stir gently. Let cook 3 minutes. Taste and add salt if needed

Comments

[Leah]

I truly love your idea about the eggplant. The recipe sounds wonderful. Many need to try that soon. I would have to agree that I am somewhat intimidated by eggplants. Although it's one of my favorite veggies, I always leave it to a restaurant chef to prepare. I may need to step out of that box, and try this recipe at home. I always said if I were to be a vegetable, I would be an eggplant. Curvy, beautiful, and somewhat powerful.

[L*Joy]

leah- eggplant can be intimidating but i know you will master this. curvy beautiful and powerful---that is a perfect vegetable match for you.