Eggplant Classic Dishes
Eggplant (Solanum melongena) is a tender perennial plant of the nightshade family (Solanaceae) specifically grown for its edible fruits. Eggplant requires a warm climate and has been cultivated in Southeast Asia since remote antiquity with the first written record of its cultivation found in an ancient Chinese agricultural treatise completed in 544 CE. There is no precise date of its domestication; the eggplant has been cultivated in Southern and Eastern Asia since prehistory. Eggplant spread to other parts of the world through trade and exploration with Arab and Persian travelers. It is a staple in cuisines of the Mediterranean region featuring eggplant prominently in classic dishes including Greek Moussaka a dish made with lamb and eggplant prepared through the Balkans and Middle East but closely associated with Greece and Turkey regions.
The Greek version of eggplant is sliced and fried lightly with olive oil then layered in a casserole with a mixture of ground lamb, onions, tomato sauce then seasoned to perfection. A béchamel white sauce with grated cheese is poured over the vegetables and meat before the dish is baked. Sliced potatoes are often placed in the casserole dish first to form a bottom layer before assembly. The dish is baked in a deep pot lined with eggplant skins which can form a shiny casting when the Moussaka is unmolded for presentation. The Arabian musakk is a meatless dish made with eggplant tomatoes, chickpeas, onions then stewed in olive oil. The Italian eggplant parmigiana and the Middle Eastern origins is a relish dip Baba Ganoush is made with roasting or grilling eggplant (aubergine) then blended the smoky flesh with tahini lemon juice, sauté garlic to season.
Baba Ganoush essential smoky flavor develops from grilling the eggplant over hot coals or baking it in a very hot oven until the eggplant collapses making the flesh easy to blend in a blender or food processor with other ingredients. It is served chilled or at room temperature with veggies, pita or flatbread options. Hummus paste originated in the Middle East that is traditionally made of Purée or mashed cooked chickpeas mixed with sesame, tahini condiment, diced garlic, lemon juice and salt. Most of the hummus nutritional value is derived from the presence of chickpeas which are a good source of fiber, iron, protein, phosphorus, and folic acid. Tahini is also rich in phosphorus iron, copper and selenium minerals made from ground sesame seeds and offers numerous health benefits as it is rich in healthy fats omega 3 and omega 6 fatty acids. Tahini is a creamy paste made from sesame seeds that offers numerous health benefits which can lower cholesterol levels, and triglyceride levels helping to reduce heart disease.
Tahini and eggplant make a delicious combination in healthy recipes for you to create packed full of nutrition. Eggplant Tahini Salad is made with roasted or grilled eggplant slices then tossed with tahini lemon juice, olive oil, parsley, then garnished with a sprinkle of pomegranate seeds for a festive flare. Eggplant tahini wraps is made with slices of grilled eggplant drizzled with olive oil then stuffed with tuna salad, lettuce, tomato then drizzled with tahini sauce primarily made from olive oil hulled sesame seeds, and a pinch of salt which is typically roasted, ground then emulsified to create a smooth creamy sauce. It is an excellent source of protein calcium, magnesium iron, essential vitamins and minerals such as vitamin E, vitamin B and zinc. Phosphorus is an essential mineral that plays a role in various bodily functions and is a crucial component in bone and teeth contributing to their strength, structure, repair and maintenance of bone.
Phosphorus rich foods sources include, dairy, milk, yogurt cheese, beef, poultry, legumes, nuts, seeds, whole wheat breads, eggs, salmon, tuna, beans, seeds, pumpkin, almonds, eggplant, whole grains like quinoa, brown rice. One cup of diced cooked eggplant is only 133 calories, 7.89 grams fat, 17.04 grams carbs, 1.62 grams protein, 4.9 grams fiber, 6.19 grams sugar, 240 mg potassium, 82 mcg vitamin A, 2.5 mg vitamin C per serving, In cuisine eggplant is a versatile vegetable with limitless possibilities ready to take on endless textures and flavors of any dish like Eggplant Lasagna, Eggplant Dip, Grilled Eggplant, Eggplant Vegetable Soup, Eggplant Relish, Garlic Parmesan Eggplant, Eggplant Tomato Bake, Easy Oven Roasted Eggplant, Stuffed Eggplant, Eggplant dip, Eggplant Baked Fries, Eggplant Pizza, Eggplant Curry, Eggplant & grilled Chicken Parmesan are all delicious recipes for any occasion.
You can roast it, grill it, stuff it as you wish or blend it into dips like Baba Ganoush, layer it into lasagna, even turn it into plant based or meat dishes according to your preferences. From silky sauces to crispy fritters, eggplant fits into almost any cuisine around the world emphasizing traditions with the eggplants versatile ingredient.
Cheers!
Patricia Lynn
Images Courtesy of Tatiana Vagizova at AdobeStock
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