EGGPLANT - JAPANESE

These eggplants are super underrated! Finding a good eggplant recipe is hard, but we’ve had amazing luck with the Japanese varieties. They have very small seed cavities, and less moisture content than Italian varieties, wildly reducing cooking time, and making for a less mushy/seedy dish. We love broiling and grilling them, adding them to kebabs and ratatouille, and baba ganoush is the absolute best and easiest way to have a really flavorful snack or meal.

STORAGE: Even though most refrigerators are a few degrees colder than the ideal temperature for eggplants, we find that they stay crisper inside the fridge inside a closed container or plastic bag, rather than out on the counter.

PRESERVATION: Cut and freeze. Make baba ganoush and freeze it - there’s nothing better than finding a batch in the freezer in the middle of winter.

RECIPES:

Baba Ganoush

This dish pairs well with cucumber salad. Spread a dollop of baba ganoush on a plate and add a scoop of cucumber salad on top, with a toasted pita on the side. It can be used as a dip for cucumbers, radishes, or chips.

• 2-4 eggplants (cut in half the long way)

• 1/4 c tahini

• 1/4 c olive oil

• 2 cloves garlic

• 2-3 t salt

• 1/4 t cumin

• parsley, oregano, mint, or scallions as garnish

Set oven to broil on high. Place eggplants on a sheet pan and salt. Broil the eggplants on the top rack for 30-35 minutes, turning once or twice during the cooking period. The eggplants should be blackened and scorched on the surface when done. After removing from the oven, rip or cut the stem off. The inside should be mushy. Place in food processor with tahini, garlic, and salt. Gradually add olive oil until you have a creamy texture. Salt to taste. Top with chopped herbs and black pepper for a garnish. Enjoy warm or cold.

Ratatouille

• 1 eggplant (cut into rounds, 1/4 inch thick)

• 2-3 summer squash (cut into rounds, 1/4 inch thick)

• 3-4 tomatoes that are smaller in diameter (cut into rounds, 1/4 inch thick)

• 1 C tomato sauce or tomato paste

• 1/4 C olive oil

• 1/4 C parsley or basil (chopped)

Preheat oven 425 F. Spread sauce in the bottom of a round cast iron pan or a pie dish. Arrange eggplant, squash, and tomatoes as pictured, and drizzle with olive oil. Bake for 30-45 minutes or until slightly browned on top. Top with grated Parmasean and chopped parsley or basil and salt to taste. Serve with grilled bread if desired.

Broiled Eggplant

• 2-3 eggplants (cut in half the long way, then carefully score the halves like in the photo. This will allow the eggplant to cook in the middle before it burns)

• olive oil or sesame oil

• salt to taste

• scallions (finely chopped)

Arrange scored eggplants on a baking sheet. Drizzle with oil and salt. Broil for 15-20 minutes, checking often. They should be blackened on the top and soft in the middle. Eat as is, add to pasta or a salad, or add to an elaborate meal of other smoky and delicious things. Eggplant can also be grilled the same way.

*NEXT LEVEL: Prep in the same way, but add tomato sauce and mozzarella, and roast at 425 for 20-30 minutes.