Eggplant Recipies

is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.

One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, a characteristic from which its name is derived. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Contained within the flesh are seeds arranged in a conical pattern.

In addition to this variety, eggplant is also available in a cornucopia of other colors including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini.

While the different varieties do vary slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. In many recipes, eggplant fulfills the role of being a complementary ingredient that balances the surrounding flavors of the other more pronounced ingredients.

Many of the below recipes are common eggplant recipes made in Leonidio. Try them out and explore the world of eggplants!

Eggplant Patties - Melitzanokeftethes

12 large eggplants, 3 eggs, pepper, salt, oregano, fresh mint leaves, bread crumbs, 1/4 cup cheese, garlic, onion, flour

Peel the eggplant and boil them. Slice them in a grinder / processor. Add the eggs, pepper, salt, mint leaves finely chopped, cheese, garlic and onion. Add some bread crumbs and a little flour to get some solid texture to the mixture. Form in round balls then pat into a patty shape. Slightly flour the outsides and fry the patties in a frying pan to get color.

Mousaka

2 large (about 1.2kg) eggplants, Coarse cooking salt, 1/4 cup (60ml) olive oil,2 tablespoons olive oil (extra), 1 large onion, chopped, 2 cloves garlic, crushed, 1 kg minced lamb, 425g can tomatoes,2 tablespoons tomato paste, 1/2 cup (125ml) dry red wine, 2 tablespoons chopped fresh parsley, 1 teaspoon sugar, 1/4 ground cinnamon, Salt, pepper,1/4-cup (20g) grated Parmesan cheese, 1/2 teaspoon ground nutmeg

Cheese Sauce (Béchamel): 125g butter, 2/3 cup (100g) plain flour, 1 liter (4 cups) milk,1/2-cup (40g) grated Parmesan cheese, 2 eggs

Cut eggplants into 5mm slices, sprinkle with salt, stand 20 minutes. Rinse eggplant under cold water; drain, pat dry with absorbent paper. 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.

Heat extra oil in pan; add onion and garlic, cook, stirring, until onion is soft. Add mince, cook, stirring, until mince is browned. Add undrained crushed tomatoes, paste, wine, parsley, sugar and cinnamon with salt and pepper to taste, simmer, covered, 30 minutes.

Grease ovenproof dish (2.5 liter / 10 cup capacity). Line dish with one-third of the eggplant, top with half the meat sauce, then half the remaining eggplant, remaining meat sauce and remaining eggplant. Spread cheese sauce (béchamel) over eggplant, sprinkle with cheese and nutmeg. Bake, uncovered, in moderate oven about 45 minutes or until lightly browned.

Cheese Sauce (Béchamel): Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, and stir over heat until mixture boils and thins. Remove from heat, stir in cheese, cool slightly, sit in eggs; mix until smooth.

Serves 6, Recipe can be made a day ahead, Storage: Covered, in refrigerator

Option: My mother's recipe is a bit different. She puts a layer of fried potatoes on the bottom to keep it solid.

Eggplant in a Stew - (Melitzanes me kreas)

1 kilo meat (beef, lamb or goat), 10 medium sized tsakonikes eggplants, 2 medium sized onions, 3 ripe fresh tomatoes finely chopped, 1 tablespoon tomato-paste, 1or2 cloves garlic, parsley to taste, salt & pepper to taste.

Cut the meat into small cubes. Put 1/2 cup oil in a large stew pot, add the onion and lightly brown it with the meat. Once lightly browned, add a little white wine. Add the tomato and the tomato-paste which is diluted in a little water. Add salt and pepper to desired taste. Allow the meat to cook well. Wash the eggplants and cut them in small pieces, then let them sit in salt water for a few minutes. After a while, remove the eggplants from the water and rinse them in clean water, squeezing out excess water once rinsed. Sauté the eggplants in a pan so that they get a little soft. Place the eggplants on paper-towel to remove excess oil. Add to pot with meat to slowly cook. Make sure the heat on the stove is at a low temperature so the food does not stick to the bottom of the pot.

Bulgur with Fried Eggplant and Herbs - Politiko Pligouri me Melitzanes

(Taken from The Greek Vegetarian - Diane Kochilas)

The origin of this meal is actually from the Greeks of Constantinople.

2/3-cup bulgur wheat (cracked wheat), 1 1/3 cups water, 1 large eggplant, or 2 small ones (about 1 pound total), Salt, 1/3 to 1/2 cup olive oil, 2 garlic cloves, peeled and finely chopped, 1/2 cup finely chopped dill, 1/4 cup shopped fresh mint leaves, 1 to 2 tablespoons strained fresh lemon juice, Salt to taste Yield: 4 servings

Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)

Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.

Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in tow batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes. Remove from heat and toss together with the bulgur.

Add the dill and mint to the bulgur salad and toss to combine. Season with lemon juice and salt and serve.

Veal with Eggplant and Olives

1 large eggplant, coarse cooking salt, 1/4 cup (60ml) olive oil, 1 tablespoon olive oil, extra, 1kg diced veal, 2 medium onions, chopped, 2 teaspoons ground cumin, 1/4 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 4 cloves garlic(crushed), 2 bay leaves, 2x425g cans tomatoes, 1/4 cup (60ml) tomato paste, 1/2 cup (125ml) water, 1 3/4 cups (430ml) dry red wine, 1/4 cup (60ml) lemon juice, 1/2 cup(90g) pitted black olives(quartered), 1/2 cup(90g) pimiento-stuffed green olives(quarterd), 2 tablespoons chopped fresh flat-leafed parsley, 1/2 teaspoon sugar, salt, pepper

1. Cut eggplant into 2.5 cm pieces, sprinkle with salt, stand 30 minutes. Rinse eggplant under cold water, drain, pat dry with absorbent paper.

2. Heat oil in large pan, add eggplant, cook until lightly browned, remove eggplant from pan.

3. Heat extra oil in same pan, add veal in batches, cook until browned all over, remove veal from pan.

4. Add onions to same pan, cook stirring, until soft. Return veal to pan, add spices, garlic and bay leaves, cook, stirring, 1 minute.

5. Add undrained crushed tomatoes, paste, water and wine, stir until combined, simmer, covered, over low heat 1 hour, stirring occasionally. Add eggplant, simmer, covered, 20 minutes or until eggplant and veal are tender. Add juice, olives, parsley and sugar with salt and pepper to taste, simmer until heated through.

Serves 4 to 6.