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| Eggplant popular for all appetites |
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By KERRY HO* THE eggplant is a native of the subtropical areas of south-eastern Asia dating back more than 1500 years and was introduced into Europe by early Arab traders about 500 years ago. A member of the Solanaceae family, which includes other vegetable crops such as tomatoes, potatoes and capsicums, it is believed it got its name from early varieties that were white with an egg shaped appearance. Today, the most common eggplants have taken on a completely different appearance, with a larger pear-shaped appearance and a glossy purple colour. It’s become a very popular vegetable, especially for vegetarians, because it is filling has a meaty texture and has very few calories with virtually no fat. The fruit is also known as aubergine (France), melanzana (Italy) or brinjal (India), where it is considered something of a delicacy. It can be baked, grilled, fried or boiled or used in stews. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as ‘degorging’) can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes. My favourite Moussaka recipe 1 large sliced and degorged eggplant 2 sliced cooked potatoes 1 large onion 4 tbspn vegetable oil 500g lamb mince 2 tbspn tomato paste or crushed tomatoes 1 clove garlic, crushed 1 tsp oregano Black pepper to taste Grated cheese White Sauce: 2 tsp butter or cooking oil 2 tbspn plain flour (You can use rice or potato flour for Coeliac diets) 1-1/4 cups milk (lactose intolerants can try lactose free milk) Salt and pepper to taste Heat 3 tbspn oil in a frying pan, cook eggplant for two minutes on each side. Heat remaining oil in frying pan and fry onion and meat very slowly for about five minutes, or until meat is done and onions are transparent. Add tomato paste, garlic, oregano and pepper to meat mixture. Cook gently about 15 minute, stirring occasionally. To make the white sauce: Melt butter, blend in flour and cook one to two minutes. Gradually add milk and stir (or gentle whisk) constantly until sauce thickens season to taste. Line a greased casserole with half the eggplant slices. Cover with half the meat mixture and then place potatoes on top. Add a thin layer of white sauce. Put another layer of eggplant on this layer, repeat the meat layer and top with the potatoes. Pour the rest of white sauce over all. And top with your favourite grated cheese Bake covered in a moderate oven (about 180 degrees celsius) for about 45 minutes. From Sunday roast to the interchange bench With the footy season upon us the term interchange bench will be a commonly heard phrase over the next few months. Any good cook would have already been using the interchange bench for years. For the Moussaka team the ‘interchange bench’ consists of: Diced roast lamb (or even roast beef) replacing the mince lamb Your favourite tomato pasta sauce (neopolitana) replacing the tomatoes Sliced roast potatoes replacing the cooked potatoes If there is any room left in your ‘salary cap’ dice any leftover roast vegetables and cook them in the tomato/pasta sauce * Kerry Ho is co-director of the Lindisfarne Motor Inn and is a qualified chef.
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