Transform Bland Egglplant Into Succulent Dishes

Eggplant tends to be a forgotten vegetable, with many people having never tried it outside of eggplant Parmesan or ratatouille. In many Asian, Middle-Eastern and European countries, this low-fat, low-calorie, low-carbohydrate food is transformed into hundreds of tasty dishes. While it’s not brimming with nutrients like other veggies, it is hearty and is a great meat substitute in vegetarian and vegan dishes. Here are three tasty dishes that will change the way you think about eggplant:

Crispy Oven-baked Eggplant Fries

Create these crispy alternatives to French fries and serve them with juicy homemade burgers and plenty of dipping sauce.

Ingredients

• 1 medium-large eggplant, cut into 1/2-inch thick “fries”
• 2 cups breadcrumbs
• 1 tablespoon Italian seasoning
• 1 egg, whisked
• 1 cup milk
• Olive oil

Directions

1. Preheat oven to 400-degrees. Toss breadcrumbs with Italian seasoning in a large bowl.
2. In a smaller bowl, whisk egg and milk together.
3. Dip each “fry” in the milk mixture followed by the breadcrumbs and place on a large, lightly-oiled baking pan. Repeat until the baking sheet is full.
4. Bake for 12-15 minutes, turn over each piece, and bake for another 12-15 minutes or until golden brown and eggplant is tender.

Grilled Eggplant

This succulent side dish goes especially well with fish such as salmon or halibut.

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 medium-large eggplant (about one pound)
• Salt
• Black pepper
• 2 tablespoons rice vinegar
• 1 teaspoon ginger, finely chopped
• 1 jalapeño, seeded and sliced thinly
• Fresh cilantro

Directions

1. Slice eggplant into 1/2 thick slices.
2. Preheat grill to medium-high heat.
3. Mix oil and 1 tablespoon of soy sauce in a small bowl. Brush both sides of eggplant with the mixture and season with salt and pepper.
4. Cook the eggplant over an oiled grill until it’s tender and slightly charred, about three to five minutes for each side.
5. In another bowl, mix remaining soy sauce, vinegar, jalapeño and cilantro. Pour over the eggplant before serving.

Spicy Eggplant Stir-fry

Serve this hearty stir-fry with a side of rice or a baked potato for a complete meal packed with flavor and nutrition.

Ingredients

• 1/2 cup hoisin sauce
• 3 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 4 tablespoons oil
• 1 pound protein, such as chicken, pork, tofu or beef
• 1 small eggplant, cut into 1/2-inch pieces
• 4 scallions, sliced, white and green parts separated
• 2 cloves garlic, chopped
• 1 jalapeño chili, sliced
• kosher salt
• 1/4 cup fresh basil leaves, torn

Directions

• In a small bowl, mix together the hoisin sauce, vinegar and cornstarch.
• Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Toss in the protein and cook until browned, about eight to ten minutes. Transfer to another dish.
• Place 3 tablespoons oil in the pan; add the eggplant, white parts of the scallion, garlic, chili and 1/4 teaspoon salt. Stir frequently and cook until tender, about eight to ten minutes.
• Add the prepared hoisin sauce mixture, protein and green parts of the scallion to the pan. Toss and cook for about one to two minutes, or until the sauce is thick.

So, don your Chef Works Urban Collection apron, hit the market to pick up some eggplant and whip up these fast, easy and delicious eggplant dishes today! In the comments, let us know how these turned out for you, or share some of your favorite eggplant recipes with us.