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16 Sep 2015

On Pesach we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled bubbie-centric BORING ones we default to. To combat the unexciting with the interesting I suggest you look to the eggplant.

Eggplant can actually add a sophisticated flavor to ho hum dishes (Pesach not withstanding) and its exotic taste and texture lend itself to being prepared in a variety of different ways. Eggplant is wonderful in salads, soups, main courses, casseroles and side dishes and can be roasted, sautéed, grilled or baked. Eggplant is primarily composed of water so choosing just the right cooking method for each recipe dose come into play most of the time. Because there is so much water in the eggplant be prepared for there to be quite a bit o shrinkage when it cooks.

Eggplants should be firm to the touch and should be free of bruises and soft spots.

A medium size eggplant will weigh in around one pound, provides 4 cups chopped eggplant and a 1 pound eggplant yields about 1 3/4 cups cooked puree and will serve 3 people

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.