Enjoy these eggplant recipes
Words Vicki Ravlich-Horan, Images Ashlee DeCaires
Many Kiwis, unless of Asian or Mediterranean descent, have yet to learn to appreciate eggplants. I know I was in the camp for many years. But when you taste an eggplant dish that understands what eggplant brings to the table, you too will be a convert.
In Sicily* it is hard to go a day without eggplant. It is the main ingredient in their staple dish, caponata. In our spring (Waikato) issue, I went to Dumpling House in Hamilton to find out how they make my all-time favourite veggie dish, crispy eggplant.
What I have deduced is you need to cook eggplant until it is unctuous. This veg is all about texture but not the undercooked chewy texture from the 80s.
*want to join me in Sicily? Click here to find out about our Taste of Sicily tour
Eggplant & Ricotta Pasta
You can make this dish vegetarian simply by removing the anchovies.
Serves 5
2–3 eggplants (the dark purple variety)
extra virgin olive oil
salt
500g packet pasta (like penne or rigatoni)
250g chip of cherry tomatoes
2–3 garlic cloves
1–2 anchovies
1 cup ricotta*
8–10 basil leaves
Chop the eggplants into approx. 1 cm cubes. Drizzle generously with olive oil and season with salt and place on a baking tray. Bake at 180°C for 25–30 minutes until the eggplant is soft.
Bring a large pot of water on to boil. When boiling, add a generous amount of salt and the pasta.
While the pasta is cooking, place a little olive oil in a pan along with the cherry tomatoes (sliced in half if large), garlic and anchovies. Once the tomatoes are soft, place the contents of the pan, along with half the eggplant, ricotta and basil into a blender and blend until smooth.
Place the sauce back into the pan along with the remaining roasted eggplants. Drain the pasta, reserving 3–4 tablespoons of the water, adding this to the sauce along with the cooked pasta.
Toss and serve with grated parmesan.
*I sometimes replace the ricotta with Tatua mascarpone or crème fraîche
Eggplant Schnitzel
This dish can do two things – it can convince hard core carnivores that vegetables can sometimes be ‘meaty’ and it will win over any eggplant hater.
Serves 2
2 eggplants
⅓ cup flour
1 tsp salt
¾ cup water
1½ cups breadcrumbs
½ cup parmesan
To serve
Labneh
Cherry tomatoes
Basil
Extra virgin olive oil
Parmesan
Flaky sea salt
Place the eggplants on a baking tray and bake at 180°C for approx. 1 hour or until the eggplant is completely soft. Place in a bowl and cover.
When the eggplants are completely cool, carefully peel off the skin, leaving the stalk in place. Flatten the eggplant a little, keeping the flesh attached.
In a shallow bowl, whisk together the flour and salt with the water to make a smooth batter.
On a plate mix together the breadcrumbs and parmesan.
Dip each eggplant into the batter and then the breadcrumbs. Heat some oil in a pan and shallow fry over a medium heat until golden brown on both sides. Baking also works!
I love to serve mine on a smear of labneh. You can make your own by straining some good quality Greek yoghurt overnight and then mixing with a pinch of salt and a little lemon zest. Or I love the Fernglen Sheep Labneh available from Vetro.
Then top with a quick salsa of chopped cherry tomatoes that have been tossed with a little extra virgin olive oil and torn basil.
Finish with a final sprinkle of freshly grated parmesan and or flaky salt.