EGGPLANT

Today, thanks to Asian and Southern European influences, the eggplant is finding its way into more and more dishes.

If you have decided to introduce eggplant into your family’s dinner table, choose eggplant that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it is purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. The stem and cap, on the end of the eggplant, should be bright green. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not. Before attempting to cook, bear a few things in mind. While its subtle bitterness defines eggplant’s very appeal, if not kept in check, it can be unappealing. To avoid this, some cooks slice or chop uncooked eggplant, sprinkle it with salt and leave up to 30 minutes (sometimes with a weight on top) to remove some of the moisture. Others soak it in salted water for up to several hours prior to cooking. Whole eggplant can be pricked with a fork, roasted or grilled until charred, peeled, and pureed with spices and sour cream or yogurt for a cool, creamy spread. Diced eggplant can be sautéed in olive oil until softened. For an entrée, toss with cooled pasta, feta and fresh basil; for an appetizer, toss with chunks of bread, diced tomato, red onion and mint; for a side dish, add some summer squash to the skillet. Sliced eggplant can also be grilled or fried. To grill, cut into ½ inch thick slices, brush with oil and sprinkle with spices or herbs and grill on both sides just until tender but not falling apart. To fry, dust with flour or cornmeal; add to skillet of hot oil and cook, turning once, until crisp and golden.

Fried Eggplant Slices

3 medium Eggplant

4 canned pimentos or 2 fresh ones from Doef’s, finely chopped (use gloves)

1 cup tomato ketchup

1/3 cup vinegar

3 – 4 crushed garlic cloves

salt and pepper to taste

oil for frying

Wash and dry eggplant. Remove stems and cut crosswise into ¾ “ slices. Sprinkle both sides with salt and let drain for about 30 minutes on each side. Dry with a paper towel. Heat oil in a large, heavy skillet and fry eggplant slices until golden. Drain on paper towels. Cut pimentos into slices and add to eggplant in a bowl. Mix ketchup, vinegar, garlic, and seasonings and pour over the eggplant. Gently mix and chill for a few hours before serving. Can garnish with parsley, and be kept refrigerated for several weeks.

Greenhouse Salad

2 – 4 Long English Cucumbers

4 large Hot House Tomatoes

1 Green Pepper (remove seeds)

1 Red Pepper (remove seeds)

1 small onion 2 tbsp. olive oil

1 tsp. salt 1 tsp. pepper

1 tbsp. lemon juice

Our Oma’s Best Cucumber Salad

1 Long English Cucumber, coarsely grated

Salt and pepper to taste

White sugar to taste

¼ cup white vinegar

¼ cup mayonnaise

Mix all these ingredients together and serve.

Greek Salad

3 large Hot House Tomatoes, coarsely chopped

1 medium red onion, thinly sliced

1 Green Pepper, chopped

1 Red Pepper, chopped

1 Yellow Pepper, chopped

1 Long English Cucumber, chopped

½ cup feta cheese, crumbled

Mix these ingredients in a large bowl, and toss with a commercial Greek Salad Dressing, or use dressing below:

6 tbsp. olive oil

2 tbsp lemon juice

1 tsp. freshly ground salt and pepper to taste

Stuffed Tomatoes

Remove stems of 8 medium Hot House Tomatoes. Place stem end down. Cut several vertical slices not quite to the bottom of each tomato. Spread apart and stuff. Tomato pulp may also be scooped out before stuffing.

Ham Stuffing:

2 cups chopped ham

1 cup chopped celery

½ cup chopped Long English Cucumber

2 chopped green onions

¼ cup mayonnaise

¼ tsp. salt

pinch of pepper

2 Long English Cucumbers ½ tsp. thyme

3 Hot House Tomatoes ½ tsp. sugar

1 Yellow Pepper 1 tsp salt

¾ cup vegetable oil ¼ tsp garlic powder

½ cup wine vinegar 2 tsp chopped fresh parsley

1 tsp. oregano

Chop cucumbers, tomatoes and pepper. Arrange alternately in a shallow dish. Combine remaining ingredients, except parsley. Shake until well mixed; pour over vegetables. Marinate for 3 to 4 hours, basting occasionally. Drain vegetables, sprinkle with parsley and serve.

Jalapeño Pepper Appetizers

Fresh Jalapeno Peppers, cut in half lengthwise, with seeds and white membrane removed.

Cream cheese

½ pound bacon slices

Stuff the peppers with the cream cheese (about 1 tsp. cheese per half pepper). Wrap with a half slice of bacon and secure with a toothpick. Arrange on a broiler tray and bake in a 400 degree F. oven until bacon is crispy.