Ingredient Spotlight: Eggplant

Eggplants (aubergines) are hitting their peek season right now. There are many different varieties with different colors, flavors, sizes, and textures but the general flavor profile leans towards mild, earthy, and musty. The best way to cook them is with a little olive oil and an aggressive dry heat. Some eggplant varieties have an unpleasant bitter flavor and benefit from a good dose of salt to bleed out the bitterness. Prep them by slicing, dicing, or cutting in half lengthwise and then grill or sauté until they get a nice char, or roast them in the oven at high heat. They can be used for tempura, dredged, battered and fried, puréed for a spread, or used for a soup or stew. Here is a list of some ideas for using eggplant:

•  Baba Ghanoush– Garlic, Eggplant, lemon juice, sesame seed paste, olive oil. Here is a recipe from David Lebovitz
• Ratatouille- garlic, onion, cured anchovy, bell pepper, summer squash, zucchini, eggplant, tomato, olive oil, herbs. Here is a recipe from Chow
• Caponata- cured anchovy, garlic, onion, caper, eggplant, tomato, pine nuts, olives, herbs, olive oil, vinegar. Here is a recipe from Simple Recipes
• Eggplant Caviar- eggplant, onion, tomato, herbs, olive oil, paprika, chili powder.  Here is a recipe from David Lebovitz
• Eggplant Napoleon– Eggplant, tomatoes, goat cheese, herbs. Here is a recipe from Inspired Taste