Believe it or not, the eggplant was viewed with great suspicion when it first appeared in northern European kitchens in the middle ages. The ‘‘mad apple’’ was deemed to be best left to foreigners – English herbalists and cooks feared it would cause melancholy, liver problems and leprosy among those who ate it. 

Silly, really, because eating the most beautiful vegetable ever invented is a recipe for culinary happiness, in my book. They may not look or taste remotely similar, but eggplants are part of the nightshade family, which includes potatoes and tomatoes among its many members. Useful as potatoes and tomatoes may be, they can’t hope to match eggplant’s unparalleled good looks or silky texture. They’re not in season for long, so make the most of them while you can.

ROAST EGGPLANT WITH WHIPPED FETA AND WALNUTS

Serves 4

Preparation: 10 minutes

Cooking: 30 minutes

This is just about the most delicious thing I’ve made all year (she said modestly). Serve as a finger food or casual starter, or as part of a meal. The eggplant can be roasted and the feta can be whipped in advance, but leave assembly until just before serving.

1/2 cup extra virgin olive oil

2 medium-sized eggplants, cut into 1cm slices

200g (about 1 cup) diced feta – creamy style is best

1 1/2 tablespoons freshly squeezed lemon juice

finely grated zest of 1 lemon

1/2 cup chopped walnuts

1/4 cup finely chopped fresh parsley

1. Preheat the oven to 200C and line 2 baking trays with foil, shiny side up. Brush each tray with some of the oil, then put the eggplant slices on top. Brush each piece of eggplant with some oil, then bake for 25-30 minutes or until they are golden brown and soft. Set aside to cool.

2. Meanwhile, put the feta in a small bowl and mash with a fork. Add about 2 tablespoons of the oil, the lemon zest and juice and beat well until smooth. Season with salt and freshly ground black pepper – it won’t need much salt.

3. To serve, arrange the roasted eggplant slices on a serving platter. Top each one with about a teaspoonful of whipped feta, then scatter over the walnuts and parsley. Drizzle any remaining oil over the top and serve.

CHEAT’S CAPONATA

Serves 4-6

Preparation: 10 minutes

Cooking: 40 minutes 

I love caponata, but I hate making it on the stovetop, watching the eggplant soak up alarming amounts of oil. This version uses the oven (and a lot less oil). It can bein advance and stored in the fridge, but serve it at room temperature.

2 red onions, coarsely chopped

4 cloves garlic, finely sliced

2 medium-sized eggplants, cut into 3-4cm chunks

1/4 cup extra virgin olive oil

12 vine tomatoes (about the size of ping-pong balls), cut in half

2 tablespoons capers

2 tablespoons red wine vinegar

1 cup olives (optional)

1/2 cup fresh parsley or basil, finely chopped

1. Preheat the oven to 200C. Put the onions, garlic and eggplant in a large roasting dish and drizzle over the oil. Toss together with your hands, then roast for 20 minutes.

2. Take the dish out of the oven and add the tomatoes, capers, red wine vinegar and olives.

3. Season well with salt and freshly ground black pepper, then return the dish to the oven for another 20 minutes.

4. Remove from the oven and turn into a serving dish. Stir in the fresh herbs and serve.

MISO EGGPLANT WITH TOFU, SOY AND SESAME

Serves 2 as a light main course or 4 as a side

Preparation: 10 minutes

Cooking: 20 minutes

Don’t turn away from this recipe just because it contains tofu – it’s delicious, I promise. Sweet-salty eggplant and silky-soft tofu are gorgeous together, especially with a soy-sesame dressing. Go on, try it ...

oil for brushing

2 eggplants, cut into 1cm slices

4 tablespoons soft butter

4 tablespoons miso paste (try Urban Hippie miso)

400g silken tofu, sliced (it MUST be silken, don’t try this with firm tofu)

1 tablespoon sesame oil

1 tablespoon soy sauce (I use Kikkoman)

1 tablespoon mirin (optional)

1 tablespoon sesame seeds, toasted in a dry pan

1. Preheat the oven to 200C and line 2 baking trays with foil, shiny side up. Brush each tray with a little oil, then put the eggplant slices on top.

2. Mix the butter and miso together in a small bowl, then generously spread this mixture over each slice of eggplant. Bake for 25 minutes, until they are golden brown and soft.

3. Mix the sesame oil, soy sauce and mirin together in a small bowl or jug and set aside.

4. To assemble, arrange alternate slices of eggplant and tofu on a serving plate, making them overlap slightly. Drizzle with the soy dressing, sprinkle over the sesame seeds and serve.

For more of Lucy’s recipes, visit kitchenmaid.blogspot.co.nz.

Head to our Facebook page for more from Stuff Life & Style

Ratings & Reviews