Exploring with Eggplant

[netmouse]

I have just recently been learning that I really like eggplant in Indian and Thai food. I am planning to xplore doing some of that kind of cooking, though I'm not very familiar with those cuisines or their ingredients. In looking at recipes just now, I also found out there are different kinds of eggplant and am wondering where to get the different kinds.

Do you have any favorite non-western eggplant recipes? If so, please share!

Comments

[jebra.livejournal.com]

Baba ghanouj -- it's quite possibly the only way I enjoy eggplant. The nice folks at La Shish were kind enough to share this:

La Shish Baba Ghanouj

    4 pounds fresh eggplants
    1/3 cup tahini (see note)
    1 fat clove garlic
    1 1/4 teaspoons salt
    1/3 cup fresh lemon juice
    1/4 cup plain yogurt

    Preheat oven to 500 degrees, or prepare hot fire in
outside barbecue.  Slit each eggplant with a knife to
keep from bursting. Place on foil-lined pan, if cooking
in oven, and roast for 30 minutes or until eggplants are
well-cooked. (Cook for about 20 minutes if using outdoor
grill.)

    Cool, peel and dice eggplants. Mash with a soup spoon and
place in refrigerator for about a half-hour.

    Beat in tahini, using a sturdy spoon, for a good minute or
two. Mash garlic with salt and stir into lemon juice. Add to
eggplant mixture. Stir in yogurt, beating well. Spread on a
large platter and garnish with paprika and parsley.  Serves 6
to 8.

    Note: Tahini is a thick syrup made of crushed sesame
seeds. If too thick, thin with a little cold water. It can
be purchased at Middle Eastern food stores and some import
sections of supermarkets.

    Note: Analysis based on 6 servings.

    Per serving: 166 calories; 7.6 g fat (1.2 g saturated
fat; 41 percent calories from fat); 1 mg cholesterol; 461 mg
sodium; 22.9 mg carbohydrates.