Eggplant Versatile Alternative To Meat Dishes

Dear Laura: I’m trying to feed my family healthier, low-fat meals. One thing I’m doing is serving more vegetarian main dishes and fewer meat-based meals. I’d like to use eggplant but don’t know much about it. How do I choose a good one? Does it need any special preparation? Can I freeze it during the summer for year-round use? Could you provide a few main dishes that include eggplant? Thank you. - Linda, Coeur d’Alene.

Dear Linda: Although eggplant doesn’t provide much nutritional value, it does have a “meaty” texture. Its bland flavor and spongy texture make eggplant very versatile. It readily absorbs flavors from other foods and seasonings and provides a bit of body that acts as a meat extender or replacement. A frequent ingredient in dishes from the Far East, eggplant also is noted for its use in French ratatouille, Greek moussaka and eggplant Parmesan.

Eggplants are available in many varieties from white to purple-black, green, orange or even striped. The large purple variety is most common in the United States. When choosing eggplant, plan on about 1/3 pound per serving. Look for ones with taut, shiny skin. Fresh eggplant will be heavy for its size and the stem end will be bright green. Dull skin, rustcolored spots and shriveling are signs of old age. Old eggplants develop bitter skins and tough seeds. Western eggplants have more moisture and are more bitter than the Asian varieties.

To store, refrigerate unwashed in a plastic bag for up to five days. Very fresh eggplant may also be frozen; it is best frozen as part of a prepared casserole for use within three to six months.

Eggplant also may be blanched or steamed and frozen separately in 1/3-inch slices. Working quickly, wash, peel and slice just enough eggplant for one scalding at a time. Scald 4 minutes in 1 gallon boiling water with either 1/2 cup lemon juice or 4-1/2 teaspoons citric acid. Cool; drain and pack in freezer containers. For frying, pack the drained slices with freezer wrap between the slices. Use within a year.

To prepare fresh eggplant for cooking, rinse and pat dry. Cut away stem; peel, if desired. Cut large eggplants into cubes or slices (1/3 to 1/2 inch thick). Cut smaller eggplants in half or slice lengthwise.

To reduce the amount of oil absorbed during cooking and to draw off bitter flavor, sprinkle cut sides of raw eggplant with salt and let drain in a colander or weighted between pieces of toweling; rinse, pat dry.

These main dishes will let your family sample some eggplant possibilities:

Sauteed Eggplant Meatballs

This recipe is adapted from Christopher Styler’s cookbook of Italian first courses that make a meal, “Primi Piatti.” Serve these alternative meatballs as a light first course or over pasta for a main dish.

1 large eggplant (about 1-1/2 pounds)

1/2 cup dry bread crumbs

1/2 grated Parmesan or Romano cheese

1/4 cup coarsely chopped Italian parsley leaves

1 large egg

1 clove garlic, minced

Salt and freshly ground black pepper

Olive oil

1 cup basil and garlic-flavored tomato sauce (fresh or canned)

Heat oven to 400 degrees. Roast the eggplant until very tender, about 1 hour and 15 minutes. Cool to room temperature.

Cut the eggplant in half lengthwise, scoop out the pulp and place it in a large mixing bowl. Add the bread crumbs, cheese, parsley, egg and garlic. Season to taste with salt and pepper. Beat until well-blended. Chill the mixture 30 minutes to an hour.

Shape eggplant mixture into 12 (2-inch) balls, using about 3 tablespoons of the mixture in each.

Heat 1/4 inch of oil in a large skillet over medium heat. Add half the eggplant balls, leaving about 1 inch between them. Fry, turning as necessary until browned on all sides, about 5 minutes. Transfer to paper towels to drain. Repeat with the remaining eggplant balls, adding more oil and reheating the skillet if necessary.

Pour off any oil from the skillet. Add the tomato sauce. Heat to simmering over low heat. Slip browned balls into bubbling sauce, cover and simmer 10 minutes.

Yield: 4 servings.

Cook’s note: To save preparation time, “roast” the eggplant in a microwave oven. Pierce skin in several places and cook on high power, 6 to 7 minutes per pound. Let stand 5 minutes to complete cooking before testing for doneness.

Ratatouille Lasagna

This recipe is from Gaylah Tate as printed in the “Northern Idaho Chapter Alzheimer’s Association Memories Cookbook.” (The book is available by mail from P.O. Box 1294, Coeur d’Alene, ID 83816 for $8.50.)

6 strips spinach lasagna verdi or wholegrain lasagna

2 to 3 tablespoons olive oil

2 onions, finely chopped

2 cloves garlic, crushed

1 large eggplant or 1 pound mushrooms, chopped

1 zucchini, sliced thinly

1 green pepper, chopped

1 red pepper, chopped

14-ounce can tomatoes, chopped, with juice

2 to 3 tablespoons tomato paste

A little vegetable stock

Salt and freshly ground black pepper

White Sauce:

2 tablespoons butter or margarine

2 tablespoons whole-wheat flour

1-1/4 cups milk

1/3 cup Parmesan cheese, grated

Parsley, to garnish

Preheat oven to 350 degrees. Cook the lasagna in boiling, salted water for 12 to 15 minutes. Plunge into a bowl of cold water to prevent overcooking or sticking.

Heat the oil and saute the onion and garlic until soft. Add the eggplant, zucchini and peppers; saute until soft. Add the tomatoes with their juice and the tomato paste and simmer until tender. It may be necessary to add a little stock at this stage. Season well and set aside.

Make the white sauce by melting the butter in a small saucepan. Add the flour and cook to a roux. Stirring constantly, add the milk slowly and bring to boiling. Reduce heat and simmer about 5 minutes. Remove from the heat.

Grease a deep, oven-proof dish. Layer the ratatouille and lasagna strips, starting with vegetables and finishing with a layer of lasagna. Pour the white sauce over all; sprinkle with parmesan. Bake for 35 minutes, until golden. Garnish with parsley before serving.

Yield: 4 to 6 servings.

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The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review