Use this preparation in stews, for topping pizza, on French bread sandwiches topped with mozzarella cheese, spread with goat cheese, or in wraps. See Curried Spinach and Eggplant (page 213) or Eggplant Parmigiana Wraps (page 177).
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Combine the onion with 1/4 cup water in a deep saucepan or stir-fry pan. Bring to a simmer, cover, and cook over medium-low heat while preparing the eggplant.
Step 2
Cut the eggplant into 1/2-inch-thick slices, then peel it. Cut each slice in half crosswise, then slice into 1/4-inch-thick strips. Add to the saucepan along with another 1/2 cup water. Cover and steam, stirring occasionally, until the eggplant is tender but not mushy, about 8 minutes. Keep the bottom of the saucepan moist, but not too liquidy, using a little more water if needed. Season with salt and pepper.
eggplant lover’s lament
Step 3
Eggplant lovers, I have good news and not-so-good news. The good news is that eggplant comes in an increasing number of varieties, from tiny Japanese to white and magenta types. The bad news? When analyzed, eggplant often ranks dead last among vegetables in terms of fiber content, vitamins, and minerals. Even white mushrooms top it!
Step 4
But I still love eggplant. It’s not as if it’s really bad for you, like jelly donuts. And I don’t think any of my fellow eggplant enthusiasts will turn away from this palatable yet hapless vegetable, either. In Italy, where it is treasured, its name, melanzana, translates loosely as “mad apple.” A seventeenth-century European herbalist proclaimed that “doubtless these Apples have a mischievous qualitie.” Bad reputation and mediocre nutrition aside, we eggplant lovers are loyal, and you’ll likely relish these basic recipes.
nutrition information
Step 5
Calories: 44
Step 6
Total Fat: 0g
Step 7
Protein: 1g
Step 8
Carbohydrate: 10g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 6mg
