Purple passion
Photographed By Scott Suchman
Eggplant has a way of dividing people— either you love it or hate it. From a chef’s vantage point, eggplant offers up some real challenges. It can be dreadfully bland with a mushy texture if not handled correctly, but with some skill and effort it can be elevated to haute cuisine.
Eggplants come in several shapes and colors— white and round or long and skinny, as in the Asian variety. All share the characteristic that once cut, the soft spongy flesh discolors quickly. When buying eggplants, look for ones heavy for their size, with smooth unblemished skin and no brown spots.
In this column, I have included four very different eggplant preparations, but all burst with flavor. My passion for Asian flavors comes out in the sautéed Szechuan eggplant, with its minced ginger and rice wine. The roasted eggplant dip makes a great party dish that will be talked about— and you know it won’t be repeated at the same party. For a more elegant preparation, the caramelized eggplant Napoleon with tomato chili jam elevates eggplant into the sphere of fine dining. The eggplant burger is a change of pace for a trendy picnic or luncheon with friends— and you don’t have to be a vegetarian to like it.
Recipes:
- Szechuan Eggplant
- Aromatic Eggplant Burger with Mango Chutney Yogurt and Mint
- Roasted Eggplant Dip
- Caramelized Eggplant Napoleon
Andrew Evans is owner/chef of Thai Ki in Easton.
