Country Kitchen:
Eggplant For Many Meals
By Mary Emma Allen
Eggplant, a very versatile vegetable, has become popular in this country
because
it can be prepared in a great variety of ways. This vegetable also is
favored by those
counting calories, for it contains relatively few and has no fat.
This vegetable is thought to have been cultivated 4,000 years ago in
southeastern
Asia, probably originating in India. The Arabs brought the eggplant to
Spain during the
12th century, where it was grown in Andalusia by the Moors. Spaniards
believed the
eggplant to be an aphrodisiac.
Spread to Other Countries Slowly
This food has been eaten for centuries throughout the Middle East, but
did not
become widely accepted in Europe until the 18th century. At first, it
was grown by the
Italians and English solely as a decorative plant.
Initially eggplant wasn’t used as a food because it was regarded as a
"mad apple"
which would cause insanity. The French also thought the eggplant caused
epilepsy.
The Eggplant in America
One of the first Americans to grow eggplant was Thomas Jefferson, who
continually experimented with many new vegetables in his gardens. In the
early 19th
century, recipes for eggplant dishes began appearing in American
cookbooks.
Although the average American isn’t overly fond of eggplant, more than a
million
and a half bushels are produced commercially. Other Americans raise this
vegetable in
their gardens.
Numerous Methods of Preparation
In the Middle East and around the Mediterranean, eggplant is a favored
food. So
there we find numerous ways to prepare it.
FRENCH RATAOUILLE is a casserole consisting of eggplant, tomatoes,
peppers,
onions, and zucchini.
GREEK MOUSSAKA alternates layers of eggplant, lamb, onion, and spices
baked in an egg sauce.
SICILIAN CAPONATA is a cold, spicy appetizer prepared with eggplant,
peppers, tomatoes, olives, nuts and capers.
BABA CANOUJ is a cold eggplant salad spiced with garlic and cumin.
EGGPLANT LASAGNA - I've made a lasagna recipe substituting
the eggplant slices for the pasta noodles. Then follow your usual
directions for lasagna.
This is a tasty dish for those who like eggplant in an Italian setting.
FRIED EGGPLANT - My aunt used to fry eggplant slices as she did summer
squash or zucchini. Or you can prepare a combination of fried eggplant
and squash. Dip
the slices into beaten egg; then coat with bread crumbs. Fry in skillet
until browned on
one side, then turn and brown on other side. Sprinkle with paprika
before serving.
(C) 2002 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
Related Features:
Country Kitchen Index
Eggplant Harvest
More Eggplant Recipes
