An ancient fruit probably native to India, the eggplant is often viewed with puzzlement, suspicion and outright distaste. In early days, folks were afraid to eat it because, like its relative the tomato, eggplant belongs to the nightshade family, some of whose members are poisonous.
Nevertheless eggplant has a rich taste that often wins over skeptics. It is cultivated in a variety of shapes, sizes and colors. All have a thin, glossy edible skin, a pale whitish green flesh and a mild flavor.
The most common type of eggplant sold in the United States is the large, dark purple, globe-shaped variety. Japanese eggplant, which is smaller and more elongated, is becoming more available. Peeling is optional but might be necessary for large eggplants, which might have tough skins, writes Viana La Place in “Verdura: Vegetables Italian Style.”
ASIAN SPICED EGGPLANT SPREAD
Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 18 servings
Adapted from “50 Best Salsas and Dips,” by Jane Kirby.
1 tablespoon sesame seeds
2 medium eggplants, peeled, cut crosswise into 1/4-inch slices
2 tablespoons olive oil
1 clove garlic, smashed
1 piece (1-inch) fresh ginger, peeled, sliced
1 green onion, cut into 2-inch pieces
3/4 cup cilantro leaves
2 tablespoons each: soy sauce, rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
1/2 to 1 teaspoon crushed hot red pepper flakes or to taste
1/2 teaspoon salt
1. Heat oven to 450 degrees. Toast sesame seeds in small dry skillet over low heat, stirring constantly, until golden and fragrant, about 5 minutes. Remove from pan; set aside.
2. Arrange eggplant slices in single layer on lightly oiled baking sheets. Brush both sides of each slice lightly with olive oil. Cook, without turning until fork-tender, 30 to 35 minutes. Let cool; coarsely chop.
3. Put garlic, ginger and green onion into food processor fitted with metal blade; mince. Add roasted eggplant, half of the cilantro, soy sauce, vinegar, sugar, sesame oil, hot pepper and salt to food processor. Puree until smooth. Spoon mixture into serving dish; garnish with remaining cilantro and toasted sesame seeds.
Nutrition information per serving:
Calories …………. 60 Fat ………. 3.7 g Saturated fat .. 0.4 g
% calories from fat .. 55 Cholesterol … 0 mg Sodium …….. 340 mg
Carbohydrates ……. 5 g Protein …… 2.2 g Fiber ………. 0.8 g
