by Anna Tourkakis
The Wonder of Eggplants
Check out the menu in just about any Italian, Greek, or Middle Eastern restaurant and an eggplant dish is sure to be on it. Eggplants are an Old World vegetable and belong to the nightshade family. Its characteristic purple colored skin is rich in the antioxidant anthocyanin. It is low in calories, just 20 calories per cup, making it ideal for today’s lighter way of cooking. Given its spongy interior when fried, however, it quickly becomes soaked with oil and negates its low calorie virtues. Salting the slices of eggplants helps reduce the absorption of oil by collapsing the air pockets that give eggplants their spongy quality. Traditionally, salting has been done to draw out some of the bitterness that this vegetable may have. Another way to limit the absorption of oil is to cook it slightly in the microwave before frying.
Another virtue of eggplants is that they can retain their shape when baked, as in the baked casseroles of eggplant parmigiana and Moussaka. They also provide a creamy basis as in the baba ghanoush dip. They are ideal to use in spreads, warm salads, grilled or roasted by themselves. Available year round eggplants are at their peak in late summer.
Warm Pasta Salad Tossed with Eggplant, Tomatoes and Feta Cheese
Ingredients
Serves 4
½ lb penne pasta (rotini, rigatoni)
4 tablespoons olive oil
2 cups eggplant, peeled and diced, in ½ inch cubes
3 small zucchini, diced in ½ inch cubes, about 3 cups
10 basil leaves, chopped
2 sprigs fresh oregano, minced or ¼ tsp dry
½ cup feta, crumbled
1 garlic clove
1- 14 oz can tomatoes, diced
Salt and pepper to taste
Directions
and zucchini cover and cook for 15 minutes, or until tender, stirring frequently. Transfer cooked eggplant and zucchini to a large bowl and season with 1-tablespoon oil, basil, oregano, salt & pepper. Set aside.
2. Cook Cook pasta al dente, drain. Combine pasta and vegetables. Add feta cheese and mix gently.
3. Heat Heat remaining tablespoon of oil in the nonstick pan over medium heat and brown garlic; add canned tomatoes and sauté on high heat for 5 minutes, season with salt and pepper to taste. Pour over pasta and vegetables. Toss gently.
Serve warm or cold with a little Parmesan cheese if desired.
TIP The eggplant and zucchini can be prepared up to 1day ahead. The tomato sauce can also be prepared ahead and just reheat when needed.
Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations. Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations.
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