Ah, eggplant—the unsung hero of the vegetable world. Let me tell you, there’s something almost magical about the way this humble plant transforms when it hits the skillet. Maybe it’s the way it soaks up flavors like a culinary sponge, or how its texture can shift from firm to velvety with just the right amount of heat. Who knew a simple vegetable could evoke such passion, right?
I remember the first time I tried a Mediterranean eggplant dish—my taste buds were shocked, in a good way. It was a cozy evening, the kind where you just want to wrap yourself in a blanket and forget the world outside. The aroma of garlic and herbs filled the air, and there it was, a dish that was both exotic and familiar. It was like a warm hug from a long-lost friend, comforting yet exciting.
And now, every time I cook with eggplant, I’m reminded of that evening, and I’m on a mission to recreate that blend of flavors. So, if you’re ready to explore the delightful world of Mediterranean eggplant recipes, let’s get started! (Oops, there I go getting ahead of myself again.) Whether you’re a seasoned cook or just looking to spice up your dinner routine, these recipes are sure to bring a little sunshine to your kitchen.
Steps
- Slice the eggplant and generously sprinkle salt on each side. Leave the slices on a paper towel-lined tray for 20 to 30 minutes until water droplets form, then pat them dry and remove excess salt.
- Prepare the sauce by mixing 3 tablespoons of olive oil with lemon juice, minced garlic, and chopped jalapeno in a bowl. Add a pinch of kosher salt and set aside to let the flavors blend.
- Preheat a gas grill or indoor griddle over medium-high heat and lightly oil the grates. Once heated, brush one side of the eggplant slices with olive oil.
- Place the eggplant on the grill with the oiled side down and cook for 3 to 4 minutes until char marks form, then flip and brush the other side with olive oil. Continue grilling for another 3 to 4 minutes until both sides are charred and the eggplant is tender.
- Transfer the grilled eggplant to a platter and immediately sprinkle with sumac. Drizzle the prepared olive oil and jalapeno sauce over the eggplant and serve with warmed pita bread.
- For best results, serve the eggplant immediately topped with the olive oil sauce and a side of whipped feta. Optional: try adding za’atar or dukkah for extra flavor.
- Store any leftovers in a sealed container in the fridge for up to 3 days. It’s best to enjoy them cold or at room temperature rather than reheating.
Ingredients
- Eggplant
- Kosher salt
- Extra virgin olive oil (3 tablespoons for the sauce)
- 2 garlic cloves, minced
- 1 lemon, juice of
- 1 jalapeno, finely chopped (remove ribs and seeds for a milder taste)
- 1 to 2 teaspoons sumac
- Whipped feta cheese (optional, can be made one night ahead)
- Optional: Za’atar or dukkah seasoning for additional flavor
- Pita bread (for serving, warmed)
FAQ
- Should I salt eggplant before cooking it?
- While it’s not absolutely necessary, salting eggplant before cooking is highly recommended. Salting helps draw out excess moisture and any potential bitterness, enhancing both the texture and flavor of the dish. Simply slice the eggplant, sprinkle with kosher salt, and let it sit for about 30 minutes. Don’t forget to wipe off the excess salt and moisture before cooking.
- What is the best way to achieve a smoky flavor in eggplant dishes?
- To achieve a smoky flavor, grilling the eggplant is ideal. Cooking the eggplant whole over an open flame or using a grill can impart a smoky taste that enhances dishes like baba ganoush or melitzanosalata. Alternatively, you can roast the eggplant, but note that the smoky flavor might not be as pronounced.
- Can eggplant be used in vegan recipes?
- Absolutely! Eggplant is quite versatile and can be used in a variety of vegan recipes. Dishes like eggplant caponata, vegan eggplant “meatballs,” and fried eggplant with green peppers and tomatoes are excellent vegan options that highlight the rich flavors of eggplant.
- What are some popular eggplant recipes to try?
- Some fan-favorite eggplant recipes include Grilled Eggplant with Whipped Feta, Easy Greek-Style Eggplant, and Eggplant Parmesan. These recipes are well-loved for their flavors and simplicity, making them a great starting point for anyone new to cooking with eggplant.
- How can I store leftover eggplant dishes?
- Leftover eggplant dishes can be stored in the refrigerator in a container with a tight lid for up to three days. It’s best to enjoy them cold or at room temperature, as reheating can alter the texture and flavor.
Tips
- Salt the Eggplant Before Cooking: Salting eggplant before cooking helps to draw out excess moisture and reduce any potential bitterness, resulting in a more flavorful and tender dish. Simply slice the eggplant, sprinkle with kosher salt, and let it sit for about 30 minutes. Be sure to wipe off the excess salt and moisture before cooking.
- Use a Grill for Smoky Flavor: For a smoky, charred taste, grilling eggplant is a great option. Make sure to brush the slices with olive oil and grill until you see nice char marks. This method enhances the eggplant’s flavor, making it tender and delicious.
- Experiment with Seasonings: If you’re looking to add extra flavor to your eggplant dish, try seasoning with za’atar or dukkah. These spices complement the eggplant nicely and can be a great alternative to the standard olive oil and garlic sauce.
- Serve with Whipped Feta: For a delicious and creamy accompaniment, serve your grilled eggplant with whipped feta cheese. You can prepare it ahead of time and store it in the fridge, making it a convenient addition to your meal.
Equipment
- Gas Grill or Indoor Griddle – For grilling the eggplant to achieve the desired char marks and smoky flavor.
- Olive Oil Dispenser Bottle – Useful for evenly brushing oil on the eggplant slices and for making the olive oil and jalapeno sauce.
- Whipped Feta Maker (or a food processor/blender if you don’t have one) – To make the whipped feta cheese that accompanies the grilled eggplant.
- Grill Brush – For applying oil to the grill grates before placing the eggplant slices on them.
