Eggplant tomato steaks (Photograph supplied — Yvona Quick)
It’s the second half of September, and to this point, we’ve averted frost. Meaning eggplants and tomatoes (in addition to zucchini, cucumbers, peppers, beans, and different frost-susceptible veggies) are ripe for choosing.
That is particularly essential for eggplant – a subtropical plant that wants scorching, sunny climate, reasonably fertile soil and ample water. Most summers, our brief rising season implies that it’s not the simplest of greens to develop.
Tomatoes are one other late summer time deal with. Right here within the North Nation’s brief rising season, fast-ripening varieties are key to a superb crop.
Eggplant is nearly 95% water, so it’s low in energy (about 16 per half-cup serving). It accommodates vitamin C and iron, and smaller quantities of nutritional vitamins A and B advanced in addition to the minerals phosphorus, potassium, and calcium. Phytonutrients in eggplant embody antioxidants like monoterpene, flavonoids akin to nasunin, and phenolic compounds, like caffeic and chlorogenic acid. These possess anti-cancer, antimicrobial, anti-LDL (unhealthy ldl cholesterol), antiviral, and anti-aging properties. Together with different terpene phytonutrients, nasunin from eggplant juice has been proven to guard cell membranes from harm and has helped decrease ldl cholesterol in animal research.
Tomatoes are excessive in vitamin C and within the antioxidant lycopene, which is understood to scale back the chance of macular degeneration, heart problems, and sure cancers. Low in energy (35 in a medium tomato), in addition they present fiber, nutritional vitamins A and B, potassium, iron, and phosphorus.
Eggplant is of Asian origin; tomatoes come from Mexico. Resulting from its spongy texture and bitter taste, eggplant is most all the time cooked. It may be baked, broiled, roasted, grilled, boiled, steamed, stuffed, sauted, and stewed. When sauteed, the feel is just like mushrooms. It’s seasoned with garlic, basil, parsley, cilantro, marjoram, oregano, rosemary, allspice, chili or curry. Lemon juice, tomatoes, onions, mushrooms, and scorching or candy peppers are different widespread elements in eggplant dishes. Cooking and seasoning tame the bitterness and creates a myriad of scrumptious dishes.
Salting eggplant earlier than cooking it removes a few of the bitterness in addition to a few of the water. To do that, chop eggplant as your recipe directs. Place in colander and salt generously; combine along with your arms to coat. Let sit 20 minutes or longer, then rinse completely. Proceed with the recipe instructions.
Tomatoes are eaten uncooked in addition to cooked. From probably the most conventional eggplant parm to ratatouille, moussaka and shakshuka, tomatoes are sometimes an enormous a part of eggplant dishes.
Listed here are two recipes to cook dinner earlier than frost destroys our eggplants and tomatoes.
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Eggplant Tomato Skillet
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Components:
1 1/2 kilos eggplant (one massive purple eggplant or a number of smaller Chinese language ones)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric (elective)
1/4 cup olive oil
2 – 3 cloves garlic
1 pound tomatoes (plum tomatoes are finest however you should utilize what you have got)
Just a few contemporary basil leaves
Salt & pepper to style
Instructions:
Reduce eggplant into 1-inch chunks. Salt if desired; it takes out the water & bitterness however in the event you use contemporary Oriental eggplant varieties, you’ll be able to omit this step.
Warmth oil in a big skillet to medium-high. Add eggplant; sprinkle with salt, pepper and turmeric; toss to coat. Prepare dinner, stirring often till it colours slightly, about 5 minutes. Cowl and proceed cooking one other 5 to 10 minutes, to melt and launch a few of the oil it has absorbed.
Uncover. Stir. Sprinkle with the minced garlic and stir once more. Add the tomatoes. Prepare dinner about 5 – 7 minutes till tomatoes crumble, releasing their juices. Add minced contemporary basil. Take away from warmth.
Function a aspect dish to meat.
Combine with cooked pasta and stir in some cheese (crumbled feta or freshly-grated Parmesan) for a foremost dish.
Use as a topping for bread or buns.
Serves 2 to 4.
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Eggplant Tomato Salad
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Components:
2 Tablespoons olive oil
1 pound eggplant
1 onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric (elective)
1 clove garlic
1 cup olives
1 bell pepper
3 massive tomatoes (about 1 to 1 1/2 kilos)
1/3 cup basil leaves
1/3 cup contemporary mint leaves
1/3 cup contemporary parsley
1 Tablespoon or extra balsamic vinegar
1 cup feta cheese or goat cheese
Instructions:
Reduce eggplant into 1-inch chunks. Salt if desired; it takes out the water & bitterness however in the event you use contemporary Oriental eggplant varieties, you’ll be able to omit this step.
Warmth oil in massive skillet to medium-high. Add eggplant and onion; sprinkle with salt, pepper and turmeric; toss to coat. Prepare dinner, stirring often, till it browns a bit, about 5 minutes. Cowl and proceed cooking one other 5 to 10 minutes, to melt and launch a few of the oil it has absorbed and caramelize the onions. Mince the garlic and add a minute or two earlier than the tip of cooking. Take away from warmth and permit to chill.
Whereas eggplant cooks, slice olives in half. Wash bell pepper; take away seeds and cube. Chop tomatoes coarsely. Mince basil, mint and parsley.
Mix greens in a salad bowl. Sprinkle with balsamic vinegar and stir. Stir within the cooked eggplant combination, minced herbs and crumble within the cheese. Stir to mix. Style, and modify seasonings. Add extra salt, pepper or balsamic vinegar if wanted.
Possibility: For a foremost dish salad, cook dinner 1 cup quinoa (or one other grain like barley or buckwheat) whereas eggplant is cooking. Stir into the salad. Or mix with cooked pasta for a pasta salad.
Serves 3 to 4.
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Eggplant Tomato Steaks
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Components:
1 eggplant
Salt
Olive oil
Balsamic vinegar
1 massive or 2 smaller tomatoes
Shredded cheese
Instructions:
Preheat oven to 400 levels F. Spray baking dish with cooking spray.
Reduce your eggplant into 1-inch slices, making 4 or 5 slices out of 1 eggplant. Salt either side of every slice generously and go away in a colander to empty for one to 2 hours. The salt will draw out water from the eggplant.
Pat the eggplant dry with a paper towel. Rub with oil on either side. Then sprinkle with balsamic vinegar.
Roast eggplant in oven for 20 minutes.
Slice tomatoes.
Take away eggplant from oven.
High every slice with a slice of tomato, then prime with shredded cheese.
Return to oven till cheese melts.
Serves 4 – 5.
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Creator of the award-winning cookbook “Backyard Gourmand: Contemporary & Fabulous Meals out of your Backyard, CSA or Farmers’ Market,” Yvona Quick lives in Lake Clear and has two passions: cooking and writing. She may be discovered at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Fb at Phrases Are My World.
