Eggplant avalanche

We have not planted eggplants in recent years. This year we did and there is a massive amount of them out there ripe and ready….. these generally are the smaller thinner ones vs the monsters you see in the supermarket.

Any ideas how to put them to use? I made a moutabal last week which was nice. Thanks in advance!

Ratatouille.

-Paul W.

I love eggplant, but usually just sautee, because I love the creamy texture and it's easy.

However, if you're looking to use large quantities, roasting whole eggplant and then pureeing is great. You often need a lot of eggplant to make it worthwhile, since it reduces so much while roasting. And it sounds like you have plenty!

This: https://www.tabletmag.com/recipes/berenjena-con-miel

[Jenise]

Interesting recipe, Jeff. I'm always salting eggplant to remove the extra moisture--soaking it in salt water goes the opposite direction of my instincts. They don't retain too much of it?

This: https://www.tabletmag.com/recipes/berenjena-con-miel

Eggplant and cheese is always a classic combination. I guess the honey is what makes is even more crowd pleasing, although as much as I love honey, I tend not to follow this infatuation with putting honey on all the savory dishes. And then I suppose the nigella seeds add a distinct flavor.

Jenise,

Heavily salted water will extract moisture from the eggplant via osmosis. It has the same effect as salting the eggplant.

-Paul W.

I love Eggplant parmesan, baked. It's probably one of the tastiest ways to use eggplant.

[Jenise]

Jenise,

Heavily salted water will extract moisture from the eggplant via osmosis. It has the same effect as salting the eggplant.

-Paul W.

Interesting and unknown to me. Weird. But you wouldn't get the browning.

The water in the eggplant is drawn out by osmosis (the water flows from a higher concentration of water in the eggplant to a lower concentration of water in the salt water). The end result is there's less water in the eggplant. Then you dry the outside with paper towels to brown it. Quite similar to salting a steak when prepping it.

This is an incredibly delicious dish. I have never made it myself but a restaurant down the street from me makes it. I think it's best with fairy eggplants sizzled on the flat face. They don't use mozz, it's some other melty cheese and, indeed, the nigella seeds make a big impression. It is the balance of the flavors that appeals to me.

(I'm with you, Rahsaan, in avoiding the honey-on-everything fashion but this is an exception for me.)

ETA: About proportions. The honey is just a drizzle. This is mainly eggplant treated kinda like french fries and served tossed in a little pool of runny cheese.

Jeff - had to look up 'fairy eggplant' and found that Fairy Tale Eggplants are small c. 4" long types. We don't see that locally, just the big globe version and the long skinny Japanese version which I use a fair bit.

I am going to try that recipe when I get the time - it is very intriguing.

Our Farmer's Market has tons of fairy eggplants right now, they are beautiful. Also, sishito peppers, and a large, long red, curved pepper that is not too hot. I did a stir fry of all this week, seasoned up, and added seasoned rice vinegar. Made for a few great lunches.

In my green-market they call those long, curvy, mild red peppers by the name "Farmer's Peppers". And they are very good!

I like shishito peppers a lot. Lightly blister them in a bit of oil or butter and sprinkle coarse salt on them and dig in - with the caveat that while they are generally pretty mild in terms of heat, I have found that maybe 1 in 20 or so turns out to be quite hot!

At my green market, yesterday, Fairy Eggplants in the front:

2024-08-10 12.34.57 sm.jpg

The fairy eggplants seem to go later in the season, I love them. But I love all manner of eggplants!

Around here they're called Japanese eggplants, not fairy eggplants.

One of my favorite ingredients for Thai curries is the pea eggplant (Solanum torvum). It is a close relative of the conventional eggplant (Solanum melongena). The fruit is very small, about twice the size of a pea. I haven't seen them for sale fresh but they come in jars preserved in brine. When you see peas in a Thai curry at a restaurant, they are a substitute for pea eggplants.

-Paul W.

[Jenise]

I like shishito peppers a lot. Lightly blister them in a bit of oil or butter and sprinkle coarse salt on them and dig in - with the caveat that while they are generally pretty mild in terms of heat, I have found that maybe 1 in 20 or so turns out to be quite hot!

Bill, if you shopped at Farmers Markets you'd find plenty of fairy eggplants. Oh, and for shisito peppers? Try sprinkling them with bonito flakes. Oooh la la!

Any ideas how to put them to use?

Ratatouille obviously, a regular here

I like them in a tomato sauce with penne - I make this regularly
Serves 2
Slice one eggplant thinly, salt to extract moisture, wash off salt and pat dry.
Use pastry brush to coat in olive oil, put oiled side down on baking tray and coat top side.
Broil until crisp. (or fry)
Cut into strips the width of penne

Heat tomato sauce in pan

Add strips to tomato sauce in pan
Add cooked penne & stir until fully integrated

I also make this, and it's really is best made with the small thin eggplants
https://www.theguardian.com/food/2022/n ... eera-sodha

Eggplants work well stir-fried (Chinese style) or in Thai curries.

-Paul W.

[Jenise]

How's it going with the eggplant, John?

I should have piped up earlier with a recommendation, a house favorite for regular eggplant. I cut thick slices, salt/dessicate them, then spread them lightly with mayo and press them into panko crumbs on each side. Those go into the oven to bake until browned on each side, then they're stacked with slices of fresh mozz, basil leaves and fresh beefsteak (or largest you can find) tomato, then baked again until the cheese melts. Top with parm. It's a fairly healthful way to turn this diaper of the vegetable world into a main course without tons of oil, and the result's both delicious and pretty.