Four Corners of the Kitchen

Eggplant
Stir-Fried Eggplant

culture
It may surprise you to learn that eggplant is not what it seems: this native Indian plant is actually a fruit! Eggplant has had many uses throughout history; for example, women in ancient China created a dye out of eggplant skins to polish their teeth to a shiny gray. As more than just a tooth dye, however, this fruit is used in recipes all over the world. Here are four delicious examples.

Sydnee Bowler

Eggplant Chocolate Chip Muffins

United States
Ingredients

Thailand

Lasagne alle Melanzane

Eggplant gets a sweet twist with this healthy muffin recipe. It is sure to please both health nuts and chocolate fanatics.
1 cups all-purpose flour 1 cups whole wheat flour 2 tsp baking soda tsp salt 2 eggs 1 stick of butter, melted cup Agave nectar (can be substituted with maple syrup or honey) 2 tsp vanilla extract 3 cups peeled and chopped eggplant (equivalent of about 2 small eggplants) 1 cups chocolate chips

This is a great, healthy meal to try if youre looking for a little spice in your life. A scrumptious, traditional Thai stir-fry, it can be prepared in a wok and served with chopsticks or simply with a frying pan and fork.

Italy

Baba Ganoush

Ingredients

Italians are renowned for using fresh produce in their cuisine, and eggplant is no exception. The popular Italian dish gets a fresh twist in this delicious recipe when pasta is replaced with slices of roasted eggplant. Buon appetito!

Lebanon

onion 6 cloves garlic, minced 13 red Thai chilies, to taste 1 eggplant, chopped into medium pieces 23 tbsp oil cup fresh basil 2 tbsp soy sauce water for stir-frying
From left: photography by Jason Jacobs and courtesy of Food Thinkers

Ingredients

Baba Ganoush is a hummus-like dish that comes from the Middle East but is served around the world; in France its also known as caviar daubergines. Made with eggplant, sesame paste, garlic, and spices, its a simple but delicious recipe. Serve it with toasted bread or pita triangles.

From left: photography by sucheela and Juan Carlos Madrigal

Directions
1. 2. 3. 4. 5. Preheat oven to 350F. Grease a muffin pan. In a bowl, combine all-purpose our, whole wheat our, baking soda, and salt. In a separate bowl, mix the eggs, butter, Agave nectar, and vanilla. Pour the second mixture into the rst and mix them together well. Fold in the eggplant and the chocolate chips. Spoon the mixture into the muffin pan. Bake for 25 minutes.

SAUCE: 1 tbsp fish sauce 2 tbsp oyster sauce 1 tsp brown sugar 1 tsp cornstarch mixed with 2 tbsp water

1 large eggplant, sliced lengthwise -inch thick (about 6 slices) olive oil salt and pepper 1 cup thinly sliced cremini mushrooms 2 garlic cloves, minced 1 tbsp thyme

1 (15-ounce) container whole milk ricotta cheese 2 large eggs 1 cup grated Parmesan cheese 2 tbsp oregano 2 cups marinara/pasta sauce

Ingredients

Directions
1. 2. Preheat oven to 400F. Arrange sliced eggplant in a single layer on a baking sheet. Coat both sides in oil and season with salt and pepper. Roast the eggplant for about 25 minutes, or until it is soft and golden, ipping the slices halfway through. While the eggplant slices are roasting, saut the sliced mushrooms in oil until theyre soft. Add the minced garlic and thyme and cook together. Once the eggplant is roasted, reduce the oven temperature to 350F. In a bowl, mix the ricotta cheese, eggs, cup of Parmesan cheese, oregano, mushrooms, 2 teaspoons of salt, and teaspoon pepper. Spread 1 cup of marinara on the bottom of an 8-by-8 baking dish. Lay 3 slices of eggplant in the dish, followed by the ricotta mixture. Lay the remaining 3 slices of eggplant in the dish and then add the other cup of marinara. Top with the remaining cup of Parmesan. Bake at 350F for 30 minutes or until golden brown.

2 eggplants 3 tbsp tahini (sesame paste) 1 tbsp extra virgin olive oil 3 cloves garlic, peeled juice from 1 lemon tsp salt tsp cumin pinch of red chili powder (to garnish) 3 tbsp chopped parsley (to garnish)

Directions
1. 2. Preheat oven to 400F. Slice the eggplants in half and brush the cut side with oil. Place the halved eggplants cut-side down on a foil-lined baking sheet and prick them all over with a fork. Place the eggplants into the oven for 35 minutes or until very soft. Pull them out and then let cool for at least 5 minutes. Scrape out the eggplants fruit and place it in a blender with the tahini, oil, garlic, lemon juice, salt, and cumin. Pure until smooth. Top with chopped parsley, chili powder, and a drizzle of olive oil.

Directions
1. 2. 3. Prepare the sauce by mixing together all sauce ingredients except cornstarch/water mixture. Set aside. Heat 23 tbsp of oil in a wok or a large frying pan. Add the onion, half of the garlic, chilies, and eggplant. Stir-fry for 5 minutes. Add up to cup water when the frying pan becomes dry. Add 2 tablespoons of soy sauce and continue stir-frying for 5 more minutes or until the eggplant is soft. Add the remaining garlic and sauce mixture and stir-fry until the sauce completely covers the eggplant. Add the cornstarch and water mixture. Stir well until the sauce thickens, then remove from heat. Add the basil (reserve enough for garnish), stirring briey. Serve with rice and sprinkle the remaining basil over the top.

3. 4. 5. 6.

3. 4. 5.

Yield: 12 muffins Total time: 35 minutes

4. 5.

Yield: 4 cups Total time: 45 minutes

7.

2 summer 2014

Yield: 4 servings Total time: 30 minutes

Yield: 68 servings Total time: 60 minutes

www.stowawaymag.com 3