Falling for Eggplant

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Thirty minutes prior to cooking: Put the sliced eggplant in a colander in the sink. Sprinkle the eggplant with salt and toss with your hands. Let sit at least 30 minutes, then pat the eggplant dry with a paper towel. Preheat oven to 475°F.

Line a cookie sheet, jelly roll pan or similar baking tray with foil. In a large mixing bowl, toss all the ingredients (except the tomatoes) together like a salad. Arrange on the cookie sheet in a single, even layer. Place the tomato halves on top.

Bake for 30-35 minutes until the vegetables are tender but not mushy. After 20 minutes flip the vegetables over. Serve hot or at room temperature, topped with chopped fresh garden herbs or parsley and a splash of balsamic vinegar.

Spicy Eggplant Salad

1 pound eggplant—cut in 1/2 crosswise
1 tablespoon sesame or peanut oil
3 large cloves garlic—minced
2 teaspoons fresh ginger root—peeled and grated
1 tablespoon red wine vinegar (or rice wine vinegar)
1 tablespoon dry sherry 2 teaspoons sugar
2 green onions—minced
1 tablespoon sesame seeds—toasted
2 green onions—minced
2 tablespoons cilantro—chopped
chili oil
optional: mixed lettuce leaves

Put a vegetable steamer in a large covered pot with 1 inch of water. Simmer the eggplant for 20-25 minutes until slightly shriveled. Let cool at least 10 minutes. In a small pan sauté the garlic and ginger in the oil for about 30 seconds. Add the vinegar, sherry, and sugar and heat until it starts to boil. Set aside. Peel the eggplant but take care not to pull the pulp off with it. Cut the skin off the tough ends of the eggplant and start peeling it lengthwise into long strips about 1/2 inch wide. Put the eggplant in a bowl, add the green onions and the sesame seeds. Pour the sauce over it and toss. Top with cilantro and add chili oil to taste. Serve on top of a handful of mixed greens.

Chicken Sukiyaki with Eggplant***

3-4 small Japanese eggplants (about2 cups)—cut into thin circles (other eggplants can be substituted)
1 teaspoon salt
1 pound skinless, boned chicken breast, partially frozen—sliced into thin strips
1 teaspoon peanut or sesame oil
2 large cloves garlic—minced
6 green onions green tops cut off and cut diagonally into 1 1/2 inch pieces
1/4 - 1/3 cup unsalted chicken broth
1 1/2 cups mushrooms—sliced thin
1/3 cup apple cider
1 8-ounce can bamboo shoots—rinsed and drained
1/4 cup tamari soy sauce—whisked together with 1 tablespoon sugar
2 cups fresh spinach leaves (packed)—cut into 1/2 inch strips
thin noodles or brown rice

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