Eggplants

Preparing Eggplants

Storage: If you’re not preparing your eggplants right away, store them in the crisper of your fridge up to five days–any longer, and eggplant can become bitter.

Peeling: The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh. If you’re roasting the eggplant whole in the oven or on the grill, leave the skin on; then after roasting, let it cool, and scoop out the flesh.

IDEAS: 1) Braised Eggplant and Tomatoes: Slices of eggplant baked with olive oil, tomatoes, and basil — great vegetarian main course! 2) Add to Lasagna 3) Roast in oven with some olive oil, light sprinkling of salt and top with parmesan cheese the last 5-10 minutes of roasting.

RECIPE

INGREDIENTS

1 tablespoon dried oregano
1 pound flank steak, trimmed
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
2 sweet Italian peppers or 1 large bell pepper, cut into 2-inch-wide strips
1 small eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil, divided
2 large tomatoes, cut into wedges
1 small red onion, thinly sliced
1 small clove garlic, minced
3 tablespoons red-wine vinegar

Directions
Preheat grill to high.
Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.
Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.
Oil the grill rack (see Tip). Grill the meat, turning once, about 10 minutes total for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).
Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Chop the eggplant and peppers and cut the steak across the grain into thin slices; add to the bowl and toss to combine.