Turkish Eggplant

Eggplant dishes are a delightful staple on tables and menus from Istanbul to San Francisco. Turkish cooks, with their wealth of culinary secrets, often have a special eggplant recipe or two hidden in an apron pocket. This versatile vegetable can be a meze or salad, and it excels in soups, main dishes, and even desserts. Let’s explore some fascinating facts and culinary tips about this adaptable vegetable, and uncover why eggplants hold a cherished place in kitchens worldwide.

Nutritional Facts of Eggplant

Eggplant, known as patlıcan in Turkey, aubergine in England and France, melanzane in Italy, and badimjan in Persia, is a nutritional powerhouse. Despite being called ‘guinea squash,’ ‘Jew’s apple,’ and ‘apple of love’ in various cultures, it remains a beloved vegetable globally. Intriguingly, eggplant contains no protein, yet it is often used as a meat substitute due to its filling nature, especially when combined with cheese and eggs. With good fiber content, low calories, and no cholesterol or fat before cooking, eggplants are a healthy choice. The vegetable’s flavor is potato-like when plain, yet it adapts to the taste of whatever it is cooked with, making it a versatile ingredient.

The Rich History of Eggplant

Eggplant’s journey from Southeast Asia to global kitchens is a tale of culinary conquest. Initially grown as an ornamental plant in Southeast Asia, eggplant was first consumed as food in India. By the fourth century, it had reached the Arabian Peninsula, where it was called ‘egg fruit’ due to its resemblance to hens’ eggs. The fifth century saw the Chinese using eggplant skins to create a cosmetic dye for their teeth, giving them a metallic sheen. By the thirteenth century, Italian city-states imported eggplant from the East, along with Indian spices, enhancing its exotic reputation.

In Medieval Europe, eggplants were used in love potions, believed to induce love. The Turkish love affair with eggplant began in the sixteenth century, with Ottoman cookbooks featuring over 140 recipes. Eggplant continued its westward journey, reaching the New World colonies of Spain and Portugal by 1806.

Modern-Day Popularity

Today, eggplant enjoys immense popularity, particularly in Mediterranean and Middle Eastern cuisines. In Italy, it is revered as the ‘poor man’s meat,’ while in the Middle East, an Arabian bride’s dowry can be measured by the number of eggplant dishes she can prepare. Eggplants in these regions are typically small and elongated, ranging from lilac to deep midnight hues. In the United States, large purple ovoids are common, though smaller varieties are also available. Eggplants can be grown year-round in regions with mild winters, taking four months from seed to mature fruit.

Choosing and Preparing Eggplant

Selecting the perfect eggplant involves looking for taut skin and a shiny surface without blemishes or wrinkles. Fresh eggplants have smooth skin and store best at cool room temperatures, around 50 degrees Fahrenheit. Ideally, purchase eggplants close to cooking time. To store, rinse, dry, and wrap them individually in paper towels before placing them in the refrigerator’s vegetable bin.

Eggplants can be cooked with or without their skins. Baking the vegetable for over an hour makes the skin edible, while shorter cooking times necessitate peeling. Different varieties of eggplant taste nearly the same and can be used interchangeably in recipes. Smaller, longer eggplants are ideal for stuffing or pickling, while larger ones are better for slicing or cubing in recipes that involve deep frying, sautéing, or stewing.

To remove the slightly bitter liquid in eggplants, salt and drain the peeled, cut-up pieces for at least 30 minutes, then rinse and pat dry. For stuffing, parboil the whole eggplant or broil it until the skin is charred for a unique smoky taste. Soaking salted and drained eggplant pieces in milk before frying prevents them from absorbing too much oil.

Culinary Uses and Recipes

Eggplant can be prepared in a multitude of ways: souffled, stuffed, sautéed, fried, boiled, baked, or broiled. Its flavor adapts to complement the other ingredients it is cooked with, making it a culinary chameleon. Here are a few classic Turkish eggplant dishes that showcase its versatility:

Imam Bayıldı (The Imam Fainted)

A classic Turkish dish, Imam Bayıldı consists of whole eggplants stuffed with a savory mixture of onions, tomatoes, and garlic, then slowly cooked in olive oil. Legend has it that the imam (a Muslim cleric) fainted from sheer delight upon tasting this dish, hence the name. This vegetarian delight is usually served cold and is a testament to the rich flavors that eggplant can absorb and impart.

Karnıyarık (Stuffed Eggplants)

Karnıyarık is a beloved Turkish dish featuring eggplants stuffed with a mixture of ground meat, onions, tomatoes, and herbs. The name translates to “split belly,” referring to the eggplant’s appearance after being split and stuffed. This hearty dish is typically served with rice and yogurt, making it a comforting and satisfying meal.

Hünkar Beğendi (Sultan’s Delight)

This regal dish features tender lamb served over a creamy eggplant purée. Hünkar Beğendi translates to “the sultan liked it,” reflecting its origins in the Ottoman palace kitchens. The smoky flavor of the charred eggplant pairs beautifully with the rich, spiced lamb, creating a dish fit for royalty.

Baba Ghanoush

A popular Middle Eastern dip, Baba Ghanoush is made by blending roasted eggplant with tahini, garlic, lemon juice, and olive oil. This creamy, smoky dip is perfect for serving with pita bread or fresh vegetables and is a staple at meze tables across the region.

Patlıcan Salatası (Eggplant Salad)

Patlıcan Salatası is a refreshing Turkish eggplant salad made with grilled eggplants, tomatoes, peppers, onions, and a tangy lemon-olive oil dressing. This salad can be served as a side dish or as part of a larger meze spread, showcasing the light and fresh flavors of the Mediterranean.

Eggplant in Tomato Sauce

A simple yet flavorful dish, eggplant in tomato sauce features fried or baked eggplant slices simmered in a rich tomato sauce with garlic and herbs. This versatile dish can be served hot or cold and pairs well with rice, pasta, or crusty bread.

Health Benefits of Eggplant

Beyond its culinary versatility, eggplant offers numerous health benefits. Its high fiber content aids digestion and helps maintain a healthy gut. The vegetable is also rich in antioxidants, particularly nasunin, which protects cells from damage. Eggplant’s low calorie and fat content make it an excellent choice for weight management, while its array of vitamins and minerals, including vitamins C, K, and B6, and potassium, support overall health.

Eggplant in Global Cuisines

Eggplant’s adaptability has made it a beloved ingredient in cuisines around the world. In Italian cuisine, it stars in dishes like eggplant Parmesan and caponata, a Sicilian eggplant salad. In Indian cuisine, eggplant is featured in baingan bharta, a smoky, spiced mashed eggplant dish. In Chinese cuisine, it is stir-fried with garlic and soy sauce or braised in a savory sauce.

In Japan, eggplant is grilled and served with miso glaze, while in Greek cuisine, it is layered with potatoes and meat in moussaka. Eggplant’s ability to absorb flavors and its various textures make it a versatile ingredient that can enhance a wide range of dishes.

Conclusion

Eggplant’s journey from its origins in Southeast Asia to its status as a global culinary star is a testament to its versatility and appeal. Whether you are enjoying a traditional Turkish dish or experimenting with eggplant in your own kitchen, this adaptable vegetable is sure to delight. Its nutritional benefits, rich history, and myriad culinary uses make eggplant a vegetable worth celebrating. So, next time you visit your local market, pick up an eggplant and discover the many delicious ways it can enhance your meals. Bon appétit!