From noodle-free lasagna to vegetable soup or gumbo to a goat cheese and eggplant sandwich, eggplant is a versatile ingredient. It can find its way into caponata*, casseroles, dips, mixed grilled veggies, pasta dishes, stews and more.

Eggplant is low in calories and fat, while boasting a high fiber content. While available year-round, summer is peak harvesting time for the familiar purple “globe” eggplant, so the prices are the best. Look for shiny, smooth skin that isn’t wrinkled or dimpled.

Executive Chef Tom Leo of Grecian Delight, producer of delicious Mediterranean specialties, shares his tips for perfecting eggplant preparation, plus a delectable baba ganoush recipe.
 
*A Sicilian dish of eggplant, tomatoes, capers, pine nuts and basil, usually served as a side dish or relish.

RECIPE: SIMPLE ROASTED EGGPLANT

Oven roasted eggplant requires only a few ingredients and simple steps to deliver a rich, smoky flavor.

Ingredients

Simple roasted eggplant. Dress it up with tomato sauce and cheese. Photo by Elena Danileiko | IST.

1. PREHEAT the oven to 400°F. While the oven is heating, trim the stem and the bottom off of the eggplant and cut it in half, lengthwise.

2. SCORE the flesh of the eggplant, but not all the way through to the skin. Brush lightly with olive oil and bake for 30-40, minutes depending on the size. Let it cool for at least 10 minutes before slicing.

3. SEASON with salt, pepper, oregano or other favorite spices and herbs. Optionally drizzle with a bit of olive oil or top with crumbled feta, goat cheese or an Italian grating cheese. Or, top with tomato sauce, mozzarella and Parmesan for Eggplant Parmesan.
 
RECIPE: EASY GRILLED EGGPLANT

The optional yogurt mint sauce can be made two days in advance.

Ingredients

 
For The Yogurt-Mint Sauce

1. PREPARE the yogurt sauce (recipe below).

2. TRIM the eggplant by cutting off the stem and bottom, then cut the eggplant into thick, one-inch slices.

3. SEASON the slices with a generous amount of salt and place them on a paper towel-lined sheet or colander for 30 minutes. This is to draw moisture out of the eggplant. Rinse and pat dry.

4. COAT the sides of the eggplant slices with olive oil and grill over medium-high heat for about 4 minutes per side. Top with a refreshing yogurt and mint sauce or enjoy it on its own.
 
Preparation: Yogurt Mint Sauce

1. COMBINE the green onions, mint, dill, red pepper flakes, olive oil and lemon juice in a food processor and puree until into a coarse paste.

2. ADD the yogurt, salt, and pepper and pulse until combined.

3. TRANSFER to a bowl, cover and refrigerate for a few hours or overnight to allow the flavors to develop.

Babaganoush (pronounced baba-gah-NOOSH) is hummus’ eggplant cousin, a creamy spread based on eggplant instead of chickpeas. It can be used as a dip or spread, and added to sandwiches instead of mayonnaise.

Ingredients

 
Preparation

1. ROAST a whole eggplant (about 1 pound) at 450°F: Prick in several places with a fork and place on a foil-lined baking sheet; bake for 20 minutes and let cool.

2. CUT the eggplant in half lengthwise, drain off the liquid and scoop the pulp into a food processor. Process until smooth and transfer to a bowl.

3. COMBINE the garlic and salt until a paste forms; add to the eggplant along with the parsley, tahini and lemon juice. Season to taste.

4. GARNISH with optional chopped parsley and serve with fresh or toasted pita wedges, pita chips, crackers and/or crudités.

Outer Spice aims to be the gourmet’s version of Mrs. Dash.

Low Salt and No Salt seasoning blends are made from the finest, quality ingredients. The blends are made from whole, freshly ground herbs and spices.

The line debuts with two no-salt blends, original and spicy, and two low-salt blends, ditto. The blends are all-natural, gluten-free, free of MSG and rich in antioxidants.

These well-balanced spice mixes can transform and improve the taste of any dish, without adding any—or much—sodium.

LOW SALT SPICE BLENDS

Both low salt versions use pink Himalayan sea salt. They contain 95mg of sodium per serving, 4% Daily Value of sodium.

 
WAYS TO ENJOY OUTER SPICE

 
A 3.75-ounce jar is $6.99. Gift a bottle to anyone who should be cutting back on salt.
 
Get yours at OuterSpiceIt.com.

We’re quite enamored of the Corkcicle, a reusable, gel-filled plastic icicle. Kept in the freezer until you need it, it becomes a wine cooler and bottle stopper that chills down a bottle of wine or maintains the temperature of an already chilled bottle.

Forget a bulky ice bucket: This the perfect way to keep opened bottles of wine at just the right drinking temperature. It’s available in a standard edition, Corkcicle Classic, and a deluxe edition, Corkcicle One, which has a built-in aerator and pouring spout. Either is a great gift for wine lovers.

Now Corkcicle has a beer brother: the Chillsner, for standard long neck beer bottles. The stainless steel frame contains the same proprietary thermal gel used in the Corkcicle. As with the Corkcicle, you keep the Chillsner in the freezer until you need it; then, simply insert it into the bottle.

You can place the Chillsner in a warm bottle of beer and immediately sip cold beer through the spout (or pour it into a glass). Or, use the Chillsner to keep a pre-chilled bottle cold.

If you’re drinking alfresco, the Chillsner also keeps the bugs out.

Give as a summer gift, or plan for the holidays. Any beer drinker will be delighted.

A tip just heard on the Today Show: A Cook’s Illustrated taste test on cooking frozen versus thawed steaks.

Conventional wisdom is that frozen meat should be thawed before cooking. But when testing frozen versus thawed strip steaks on the grill, the Cook’s Illustrated test showed that, while they took longer to cook, the frozen steaks were better: juicier and more evenly cooked.

The technique also produced less overcooked meat, specifically the so-called “gray band” near the seared edge.

Here’s the step-by-step:

1. PREHEAT oven to 275° (135°C).

2. FILL a skillet with 1/8″ oil and heat.

3. SEAR meat until browned, about 90 seconds per side.

4. TRANSFER meat to an oven safe wire rack, set upon a rimmed baking sheet.

5. COOK in the oven to desired doneness, 18 to 20 minutes for a 1-inch-thick steak.

So try it yourself—not just with steaks but with burgers and other frozen meat and fish. And then, see how it works on the grill, and let us know.
  

[1] A grilled portabella entrée, stuffed with bacon, onions, potatoes, cheese and prosciutto. The recipe is below (Abacus Photo).

[2] Portabella mushrooms can be four to six inches across (photo © Mushroom Council | Facebook).

For a meaty vegetarian entrée, stuff a grilled portabella mushroom, a large, “meaty” mushroom. The stuffing can be simple, from breadcrumbs to cheese to salad. It can be vegetarian or vegan.

Or, you can add ground meat to your filling.

Stuffed portabella mushrooms provide the opportunity for complex layering of flavors, as in the recipe below for Grilled Portabella Mushrooms Stuffed with Bacon And Caramelized Onion Purée, Mashed Potatoes, Wisconsin Fontina Cheese, And Sliced Italian Prosciutto.

The recipe, by Chefs Michael Smith and Debbie Gold, is courtesy EatWisconsinCheese.com. While there are several steps, they are easy ones (caramelize the onions, mash the potatoes).

> The recipe is below.

Elsewhere on The Nibble:

> The history of mushrooms.

> The different types of mushrooms.

> The year’s 8 mushroom holidays.
 
 
PORTABELLA, PORTABELLO OR PORTOBELLO?

How can one mushroom, Agaricus bisporus, be known by so many names? All three spellings are used; we prefer portabella, which flows off the tongue most easily.

Portabellas are mature cremini mushrooms, tan to brown in color. The immature cremini is variously called a baby portobello, baby bella, brown mushroom, crimini, Italian mushroom, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom.

Portabellas are meaty in both taste and appearance, with more complex flavors than the young creminis. They can be 3 to 10 inches in diameter; the large portabellas can be grilled or stuffed as an entrée.

Like meat, portabellas release juices when cooked. Vegetarians enjoy them grilled in lieu of beef, and they make wonderful grilled vegetable sandwiches. They can be served whole or sliced, stuffed, or as “burgers.”

Whew!

For a simple starter, serve sliced grilled portabellas drizzled with a balsamic reduction. They are available fresh from December to March and cultivated year-round.

This recipe is made with “baby bellas,” three-inch diameter portabellas, and can be served in appetizer portions. But you can use larger portabellas for an entrée.

Ingredients For The Bacon Purée

For The Mashed Potatoes

 
For The Grilled Mushrooms

1. MAKE the bacon purée: In a large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown. While hot, purée in a food processor. Set aside and keep warm. You will need 1 cup purée for this recipe.

2. MAKE the mashed potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in a food mill. Transfer potatoes to a large bowl, add cream, and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.

3. GRILL the mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill.

4. STUFF the mushrooms: Fill mushrooms with bacon purée. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on the cooler part of the grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.

5. DRESS the salad: In a medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice, and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.
 

[4] This vegetarian or vegan preparation stuffs the portobello mushroom cap with roasted diced vegetables and a topping of celery root and potato puree, baked until the topping browns slightly (photo © The Purple Carrot).
 

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