Text by Tanya Sichynsky, The writer is a senior staff editor for The New York Times and NYT Cooking
At a birthday dinner recently, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. The dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. But my eyes ballooned cartoonishly with each bite, this slump of olive-oil-drenched, simply seasoned pulp a redheaded bombshell to my Tex Avery wolf.
It was none other than Gabrielle Hamilton’s smoky eggplant. Her method, which she wrote about for the New York Times Magazine in 2020, is one for all of our back pockets with a variety of eggplants holding court at waning summer markets.
“You take the whole fat globe eggplant, and you set it directly on the burner grate on the stovetop,” Gabrielle writes. “Set the gas flame to high and scorch it. The skin forms a carbonised black bark — the kind that would usually signal ruin — while the flesh inside steams and softens until it collapses to silken and rather smoky perfection. While the eggplant cools after its scorching, a viscous liquid as dark as brewed coffee collects in the bowl, which steeps the interior fruit in its smokiness.”
She strains the liquid, spoons the cooked eggplant out of its charred skin and finishes it with fruity olive oil, salt and lemon. I’d stop there and eat it over grilled bread (or, frankly, with a spoon), but you could go so far as to make it into filling for croquettes, a hearty preparation for when the temperatures dip.
Similarly cozy is Kay Chun’s eggplant Bolognese, best with Italian eggplant and earthy with mushroom stock and finely chopped mushrooms. You can make it vegan if you toss the pasta with two tablespoons of plant-based butter or olive oil and skip the Parm finish.
With more slender Japanese eggplant or adorably stout Indian eggplant, Zainab Shah’s five-star borani banjan is in order. An Afghan-style dish, it is a stunning exercise in contrasts: cooling garlicky yogurt, savory eggplant, soft and sweet tomato and vibrant pomegranate seeds and mint.
Recipe: Eggplant Bolognese
By Kay Chun
Eggplant and mushrooms come together in place of ground beef in this hearty vegetarian pasta that delivers the depth of a more traditional Bolognese sauce. Use Italian eggplant, which is widely available and has silky, sweet flesh. Peeling the eggplant helps it brown and cook more quickly, and encourages it to partially melt into the sauce as it simmers. Earthy mushroom broth fortifies the vegetable-rich sauce with deeper savory flavor. Serve the pasta with a simple green salad and crusty bread.
Yield: 4 servings
Total time: 1 1/4 hours
Ingredients:
Salt and pepper
6 tablespoons extra-virgin olive oil
1 pound Italian eggplant, peeled and chopped into 1/4-inch pieces (4 packed cups)
6 ounces cremini (or white button) mushrooms, finely chopped (2 cups)
1/2 cup finely chopped white onion
1/2 cup finely chopped carrot
3 garlic cloves, minced
2 tablespoons tomato paste
3 cups mushroom broth (or vegetable stock)
1 cup canned whole tomatoes, crushed with your hands
1 teaspoon dried oregano
1 basil sprig, plus chopped basil for garnishing
1 pound rigatoni, fusilli or other short pasta
2 tablespoons unsalted butter
Freshly grated Parmesan, for serving
Preparation:
1. Bring a large pot of salted water to a boil over high.
2. In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium-high. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate.
3. Add the remaining 2 tablespoons oil and the mushrooms to the pot. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.
4. Stir in broth, tomatoes, oregano, basil sprig and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes.
5. While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
6. Add pasta, butter and 1/2 cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.
7. Divide pasta among bowls. Top with chopped basil and cheese; serve warm.
- The New York Times
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