As I’ve said before, I love eggplant. That’s why I planted six plants in my garden. What the fuck was I thinking?
I love eggplant, but my family? Not so much. Is this a female thing? My latest bloglove, The Girls Guide to Guns and Butter has the selfsame issue. She posted a wonderful looking recipe for easy moussaka recently, which I haven’t yet tried. I’m still busy trying to hide my eggplant, and subsequently force my family to eat it.
Because even though two of the plants didn’t make it, the remaining four are an endless waterfall of purple fruit. I go to my garden once a week lately (to my surprise, I’ve found that the thick leaf mulch on my garden, combined with the well established plants means I don’t need to water. At all. I haven’t watered in months. I barely have to weed because of my initial kick ass soil preparation and again, the mulch.) All I do is pop over to harvest. Every week a heaving bag full of eggplant and red marconi peppers. Neither of which anyone but me likes to eat.
Fortunately, although cohesive pieces of eggplant are entirely disagreeable to those who don’t like it, I’m finding it is easy to hide. It has little flavor of it’s own, and melts right into other foods if you cook it long enough. Last night I made a tomato (and red pepper) sauce with some roast chicken thrown in, and a heap of leftover grilled eggplant, which completely disappeared into the sauce. Even I couldn’t tell it was there. I served the sauce over gnocchi (which sounds fancy, but is actually the world’s easiest homemade pasta and it uses up leftover potatoes!)
Several weeks ago I blended up some fresh eggplant and added it into a batch of meatballs. I used the food processor to finely chop it and thoroughly squeezed the resulting mince over a fine mesh strainer to drain off the copious amount of juice (! Who knew those dry spongey seeming things had so much water?)
Then I added it to my usual meatball recipe. I used 2 full cups of it to a mere pound and a half of meat (meaning the “meat”balls were 1/3 eggplant), along with the usual egg and breadcrumbs.
No one noticed.
For myself, I made Paula Wolffert’s fabulous pate. The recipe calls it a ‘dip,’ but I remember from the book that she scooped it into a (flexible) container and chilled it, after which you can un-mold it and slice it, just like real pate. What a treat!
Eggplant’s also good for quicky mama lunches like this one.
Don’t forget that eggplant lasagna! That was a winner I I will surely make again. Also on my list (most definitely for myself) is caponata.
What are your favorite things to do with eggplant? Do you serve it front and center, or do you have to hide it too?