Introduction: Got Eggplant!
It appears that the Eggplant lobby has been very active among vegetarians... it's almost as if there is a contest afoot to see just how many different ways one can prepare this veggie-fruit-berry. Confused by that term? Me too! But it's the best way to describe eggplant, which is a member of the same family as tomatoes (a veggie-fruit), although botanically the eggplant is considered a berry.
Eggplant has an interesting history, it appears in Chinese agriculture as far back as 544 AD from a treatise written by Qi Min Yao Shu. Since most of the names given to this plant are derived from Arabic and African terminology, and none are from Greek or Roman words, it can be deduced that the Arabs introduced eggplant into the Mediterranean diet.
As a member of the nightshade family, which includes tomatoes and tobacco, it is most likely that ancient Greeks and Romans thought the eggplant to be poisonous and avoided it. However, once introduced onto the palate of Greeks and Italians in the Middle Ages the culinary traditions of using eggplant became prolific across the region.
Cooking with Aubergine:
Greek Lamb Moussaka:
http://www.youtube.com/watch?v=UrmGI903WY0
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This was the closest version to a traditional version of Moussaka I could find on YouTube, but obviously the Aztec influence of adding corn crept in from somewhere. If you look around at other videos, you'll find they are using hamburger, which is fine for an Americanized version... but lamb is more traditional and also becoming more available in American Supermarkets. If you're worried about cost, consider the traditional method of using less meat and more vegetables. With cheap hamburger meat, the tendency is to use more meat with a thin layer of eggplant.
It is also more traditional to use preserved lemons, with the rind included... giving the dish a cleansing and refreshing zest. Yes, I know... we Americans don't take to well to this in our savory meat dishes. Another absent ingredient in these traditional recipes is feta cheese. I like adding it into the yogurt/cream layer.
Greek Moussaka:
- 1 lb Ground Lamb
- 1 medium yellow onion chopped
- 3-4 cloves minced garlic
- 1 8oz can tomato sauce
- 2 large eggplant sliced 1/4" lengthwise
- 1 lemon sliced 1/4" whole removing seeds, sautéed with salt to soften
- 2 Roma tomatoes diced
- 1 egg beaten
- 16 oz greek yogurt
- 1 tsp coriander
- 1/4 tsp nutmeg and cinnamon
- 8 oz feta cheese
- 2 oz Parmesan cheese
- 1/2 cup bread crumbs
While meat is simmering, line eggplant slices on a tray, drizzle with olive oil and season with salt and pepper. Heat in 350 degree oven for 15-20 minutes, rotating halfway through to cook evenly on both sides.
In mixing bowl beat one egg, incorporating yogurt and feta cheese. In casserole dish cover bottom with one layer of eggplant followed by a layer of meat add diced tomatoes and layer of lemon slices. Cover with a layer of yogurt/feta mixture. Repeat the process with another layer of eggplant. After adding the last layer of yogurt/feta mixture sprinkle top with a liberal portion of bread crumbs and grated parmesan cheese.
Bake in 350 degree oven for 20-30 minutes until golden brown.
Dede's Mediterranean Kitchen: Baba Ganoush
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The term Baba Ganoush has a funny translation from its Arabic roots. Baba means "father" and Ganoush (variant spellings) means "spoiled". "Spoiled father" means this is a great healthy dish to prepare on Father's Day or any time you feel like making a fuss over Papa.
Traditionally the eggplant is roasted whole (a smoky flavor can be imparted by putting the eggplant on the grill a few minutes each side and turned), but there are other methods to prepare a flavorful end product. I have had great results with peeling and marinating my eggplant in olive oil, lemon juice, salt and pepper, and cumin for about 20-30 minutes then placing them on a low heat grill to cook. Similar smoky flavor to the traditional version. The excess marinade can be put in the food processor with the grilled eggplant, garlic and tahini.
I like using cilantro as the garnish, but as the video version points out... parsley is a perfectly acceptable alternative.
Baba Ganoush:
- 1 large Eggplant
- 3 Tbl Olive oil
- 1 lemon juiced
- salt and pepper to taste
- 1 tsp cumin
- 2 cloves garlic
- 2 oz cilantro
- 1/4 cup tahini
In a food processor add leftover marinade, grilled eggplant, whole garlic cloves and tahini paste. Add or reduce amount of tahini paste based on the consistency of the mixture after processing. If it's too runny, add more tahini to thicken.
Serve with pita chips or crudites (raw veggies).
Nutritional Profile:
http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2858/2
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Scientific Research: Anti-oxidant properties of Poly-phenolics
Looking at some possible health benefits of adding more eggplant to your diet? Well, according to the abstract of this research article in The Federation of American Societies for Experimental Biology Online Journal, the dark colored skin of eggplant (solanum melongena) are responsible for giving the fleshy fruit inside a higher content of Poly-phenolic compounds, which are utilized in the the body to inhibit oxidative modification of LDL cholesterol (the bad kind).
Through isolation of these compounds we may be able to cultivate eggplant varieties with higher content and increase their benefit, or we could be playing God and adding more imbalance to our already imbalanced diet by monkeying around with natural selection and plant genetics.
Gardening With Eggplant:
Expert Village: How To Grow Eggplant.
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As touchy as eggplant is to cold weather, it is curious to note that New Jersey is the state that can boast the highest production of eggplant. It seems a rather cold climate up there... but it is "The Garden State" for a reason, I suppose.
Eggplants are also susceptible to the same pest problems a tomato plant might suffer, so it's important to keep that in mind and rotate these crops accordingly.
Digging Into Eggplant
Dig In!
Chef Archer
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