Eggplants come in many shape and sizes but the different varieties are interchangable in recipes. Nutritionally, eggplants offer small amounts of vitamins and minerals but plenty of fiber. They are low in calories.

Before cooking eggplant you can peel it, although it is not necessary. Many recipes suggest "sweating" the eggplant before cooking. This will reduce any acrid flavors and excess moisture and when done the eggplant will also soak up less oil and need less salt in preparation. To "sweat", lightly salt slices of eggplant and allow to sit in a colander for 10-15 minutes. Rinse or gently squeeze off any liquid.

Eggplant is best when fresh. It can be stored either unrefrigerated at a cool room temperature, or in the hydrator drawer of the refrigerator for up to one week. For longer term storage, you can freeze eggplant in the form of baba ghanouj, ratatouille, or similar type dishes.


Eggplant Kuku

  • 2 large eggplants (9 small or 4 medium, about 2 pounds
  • 3/4 cup olive oil
  • 2 large onions, peeled and thinly sliced
  • 4 cloves garlic, peeled and crushed
  • 4 eggs
  • 4 T chopped parsley (optional)
  • 1/4 t ground saffron, dissolved in 1 T hot water
  • Juice of 1 lime
  • 1 t baking powder
  • 1 T all purpose flour
  • 1 t salt
  • 1/4 t freshly ground black pepper

To remove bitterness, peel eggplant and cut each into 5 lengthwise slices. Soak in large bowl of water with 2 T salt. Let stand 20 minutes, then drain. Rinse with cold water and pat dry.

In a skillet, brown eggplants on both sides in 3/4 cup oil. (Alternatively, you may brush both sides with olive oil and broil in oven for about 10 minutes on each side, or until golden brown.) Remove from skillet, cool and mash with a fork.

In the same skillet, lightly brown onions and garlic in 3 T oil and add to mashed eggplant.

Preheat oven to 350.

Break eggs into bowl. Add parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant mixture to beaten eggs. Mix thoroughly and mash. Adjust seasonings to taste.

Pour 1/4 cup oil into an 8 inch ovenproof baking dish and place it in the oven.Heat the oil, pour in the egg mixture, and bake uncovered for 30 minutes. Remove the dish and gently pour the remaining oil over the egg mixture. Put the dish back into the oven and bake for another 20 to 30 minutes, or until golden brown.

Broiled Eggplant with Crunchy Parmesan Crust
Baba Ghanouj

The two recipes available from the link above are excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Spicy Eggplant Pasta Salad with Calamata Olives

A delicious summer salad that is great as leftovers too, so make plenty. This is from the Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay.

  • 2 small eggplants (about 1 1/2 lbs) - peeled and cut into 1/4 inch strips about 3 inches in length (I didn't bother peeling the young tender eggplants I had from the farm)
  • 7 green onions - remove all but 2 inches of the tops and cut in half lengthwise, then into 1 inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1 teaspoon dried red chili flakes
  • 1 medium red bell pepper, thinly sliced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 cup fresh sqeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons mirin
  • 1 lb dried pasta such as rigatoni
  • 1/2 cup slivered calamata olives (the olive-hater in my household says these are optional, I would wonder why anyone would want to leave them out but suit yourself.)
  • 1/2 cup minced fresh parsley

Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute the oil. Add the eggplant, green onion, and bell pepper; stir. Sprinkle with oregano and 1/4 teaspoon of the slat. Stir and saute over medium heat 15-20 minutes, until the vegetables are tender and browning nicely. Transfer to a bowl.

Whisk together the remaining 1 tablespoon olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 teaspoon salt. Pour the dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors blend.

Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.

Grilled Sesame Eggplant

contributed by Shareholder Scott Shurr who found this recipe on the web at
(Serves 4)

  • 1 med Eggplant, unpeeled & cut diagonally into 1" slices
  • 1/2 tsp Sea salt


  • 1 tsp Sesame seeds
  • 1/4 tsp Crushed red pepper flakes
  • 2 Tbsp Balsamic vinegar
  • 1 tsp Sesame oil
  • 1 tsp Extra virgin olive oil
  • 1/2 tsp Lime juice, fresh
  • 3 cloves Garlic, chopped
  • 1 leaf Dried basil, crushed
  • Canola oil cooking spray

Prepare Eggplant: Place eggplant slices on several layers of paper towels, and sprinkle eggplant with salt; let stand 15 minutes, then blot dry with paper towels.

Prepare Marinade: In medium bowl, stir together sesame seeds, red pepper, vinegar, sesame and olive oils, lime juice, garlic and basil. Brush mixture over eggplant slices; let stand for 10-12 minutes to let flavor soak in.

Meanwhile, heat coals to medium-hot. Coat grill rack with olive or canola oil cooking spray. Place eggplant directly on rack, and grill over medium-hot coals, about 5 minutes per side, basting with remaining sesame seed mixture. Serve hot.

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