This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
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Salt the eggplant to prevent the absorption of oil during cooking. One of the biggest deterrents that keep many people from attempting the use of eggplant in cooking is the sponge-like property of the eggplants flesh; whatever the eggplant is cooked in will be immediately absorbed, including oil. Oil-soaked eggplant does not bode well for healthy eating. Salting an eggplant deflates the air chambers within the flesh that are responsible for the absorption. To salt, place the cut eggplant in a strainer or colander and sprinkle with salt. Let sit one hour. Thoroughly rinse the eggplant to get all the salt off and gently squeeze dry. Let dry on a paper towel.
Eggplant, like most vegetables, can be cooked and incorporated into countess dishes in myriad ways. Roasted, grilled, sautéed, boiled, stewed; the list is endless. Eggplants are found in the culinary repertoire of cultures all around the world. There are as many varieties of eggplants as there are ways to prepare them. The Japanese eggplant is a thin-skinned sweet variety, similar to the Italian or Chinese eggplant. They can be used interchangeably in just about any recipe involving eggplants.
Clean, peel and cut the eggplant. Thoroughly clean the eggplant in cool water and pat dry. Peeling is not completely necessary as the Japanese eggplant has very thin skin. But if your recipe calls for peeled eggplant, remove the skin in a strip pattern rather than removing it wholly. Leaving a bit of skin adds flavor and color to the dish. Cut, slice, or cube the eggplant according to your recipe (strips, cubes, halves, etc.)
Roast whole eggplants either in the oven or on the barbecue. To roast in the oven, skewer or cut in several places (drain holes) and place on a baking tray. Do not peel if roasting whole. Bake at 350 degrees Fahrenheit until it is tender when poked and looks as if it is about to collapse, 45 minutes to 1 hour. Let cool. Peel off the skin, and drain the flesh in a colander. Use in any salad, soup, or plain with salt. To grill a whole eggplant, poke steam holes and grill over medium heat for 15 to 20 minutes. Removed the charred peel and drain the excess water.
Grill the eggplant. Brush cubed or halved eggplants that have already been salted and dried with olive oil. Place on the grill over a medium-heat fire. Eggplant is not a vegetable that can be served al-dente, so grill for about 5 minutes and check for softness. When it is soft all the way through, it is done. You can used grilled eggplant in a variety of dishes, including dips, salsas, salads, or as a side dish with a little salt and pepper.
When & How to Harvest Japanese Eggplant
Do you need to peel a Japanese eggplant?
There’s no need to peel the eggplant—the skin of a Japanese eggplant is thin and easy to bite through. Be careful not to cut your fingers while slicing the eggplant. Heat the peanut oil and sesame oil in a skillet over medium-high heat. Use 3 tablespoons (44 mL) of peanut oil and 1 tablespoon (15 mL) of sesame oil.
How can one use eggplant?
Some ways to enjoy eggplant are: in a curry, stir-fry, as Babaganoush, with pasta, eggplant pizza, breaded and baked, as eggplant lasagna.
Do eggplants need to be peeled?
Most eggplants don’t need to be peeled, though it will depend on the recipe and variety used. It’s highly recommended to salt all but the smallest eggplants. Salting helps release excess water, especially in larger or older eggplants, which tend to be more bitter and have a higher water content.
How do you peel an eggplant?
To peel an eggplant, first wash and dry the vegetable. Then, using a vegetable peeler, run the peeler along the eggplant skin, taking care not to remove too much of the flesh. You can also use a paring knife to peel the eggplant. While the eggplant skin is edible, removing the skin lessens the bitterness of the vegetable.