Around the world in eggplant dishes

Last summer I threw together an impromptu luncheon for my childhood friend and her parents who were visiting from back East. "Sorry," I apologized, "but I hope you like eggplant parmesan since that's all I've got." "Are you kidding? We're Armenian," they said. My friend's parents originally hail from Lebanon, where there is no dearth of eggplant dishes. In neighboring Turkey, one of the most popular dishes is called imam bayeldi, which translates as "swooning imam." One version of the legend says that the religious leader fainted in ecstasy upon tasting the flavorsome dish. Another account has him passing out when he learns that his wife has used up all the olive oil in her dowry preparing him his favorite eggplant recipe every night.Readers of my columns know that in late summer I regularly proselytize about eggplant. I can't help it: I'm pro-eggplant. One of the reasons that I consider it such an exciting vegetable is how differently it is treated in different world cuisines. Just from Europe, classics such as caponata, moussaka, ratatouille and potlajella hail from Italy, Greece, France and Romania respectively.At the farmers' market, you're likely to find unique varieties of eggplant that are not available in the supermarket. Despite the physical variations - round or oblong-shaped, large and small, white or purple or green - eggplants taste about the same. Consider them like a blank canvas.While eggplant should be cooked thoroughly, it can be sautéed, baked, broiled, roasted, grilled, stuffed, and stewed. With a world of flavors to choose from, eggplant never gets boring.Baba Ghanoush 1 large (1-lb) eggplant 1/4 cup tahini 3 cloves garlic, crushed 1/4 cup fresh lemon juice, plus more as needed 1/4 cup parsley, chopped1 pinch ground cumin 3/4 teaspoon salt1/8 teaspoon black pepper1 tablespoon extra-virgin olive oil Preheat oven to 400° F. Prick the eggplant with a fork in several places and place on lightly oiled baking sheet. Bake until very soft, 40-45 minutes. Remove from the oven and cool. Scoop out insides and discard the skin. Place the eggplant flesh and the rest of the ingredients in a food processor. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. If desired, drizzle additional olive oil over the top as garnish if desired. Serve at room temperature with warmed pita wedges or crackers. Eggplant Cooked in Sake6 to 8 small Japanese eggplants2-4 tablespoons oil¼ cup sake2 tablespoons sugar1 tablespoon soy sauceWash eggplants and trim off stems, then cut in 3/4-inch slices. Heat oil over medium-high heat and sauté until eggplant starts to brown. (Add more oil if necessary.) Add sake, sugar and soy sauce. Cover tightly and cook over low heat until sauce is thickened. Eggplant & Peppers in Black Bean Garlic Sauce3 tablespoons cooking oil2 tablespoons black bean sauce2 medium-sized eggplants, about a pound all together½ cup julienned red pepper½ cup julienned green pepper1 tablespoon sugar1 teaspoon Chinese chili sauce¾ cup waterCut eggplant into ¾-inch pieces. Heat oil in nonstick skillet or wok. Stir-fry black bean sauce for 15 seconds, then add eggplant and peppers, frying for 3-5 minutes. Add sugar, chili sauce and water. Cook for 10-12 minutes, stirring frequently. Serve hot, over rice if desired. Makes 3-4 servings as side dish.Ratatouille2 small eggplants, cut in 3/4-inch cubes1/3 cup olive oil1 large onion, chopped-about 3-4 cups4 cloves garlic, minced2 red, yellow or green bell peppers, chopped2 medium zucchini, cut in 1/2-inch slices6 medium ripe tomatoes, cored and coarsely chopped1/4 cup fresh basil, finely chopped or 1 tsp dried(other herbs as desired: parsley, sage, rosemary, thyme, etc.)Sprinkle salt over eggplant, toss and let drain for 30 minutes. Pat dry. Sauté in olive oil in nonstick pan until it starts to brown and set aside. In large pot over medium heat, sauté onions in olive oil until they start to brown. Stir in garlic and cook 2-3 minutes more. Add peppers and zucchini and cook about 10 minutes until tender. Add tomatoes and cooked eggplant; simmer 10-15 minutes. Add herbs. Salt and pepper to taste. Can be served cold, warm or hot with bread, rice, crepes, couscous or dumplings.Christina Abuelo is market manager for the Foothill Farmers' Market Association. For information check the Web site www.foothillfarmersmarket.com or call, (530) 823-6183.Still need an eggplant fix?Visit the 19th Annual Eggplant Festival from 10 a.m. to 4 p.m. Saturday, Oct. 7, in Downtown Loomis. The festival will feature live entertainment, wine tasting, kids' activities, and plenty of eggplant dishes and merchandise. Visit www.loomischamber.com for more information.