The king of vegetables returns: Three winning eggplant recipes

I am crazy about eggplants. Proof of that can be found in the logo of my website, which is adorned with this purple vegetable. It also thrives in my organic garden, making it readily available for any culinary whim. I cannot imagine my kitchen without it. It can be steamed, stuffed, fried, roasted, or cooked. It is the most versatile and dominant vegetable I know.

Eggplants come in a variety of shapes. Sometimes they are long and narrow, sometimes small and round, and at other times broad and oval. They are characterized by a range of colors: From deep black through dark purple to light violet, with some varieties displaying several shades at once. My favorite is the Baladi eggplant – wide at the base, with folds and curves that tempt every cook to create delicious dishes.

Some call it “the noble eggplant” or “the king of vegetables.” Well, there are certainly many wonderful vegetables, but I hope you will agree that anyone who learns how to work properly with this vegetable becomes captivated by its unique Charm and realizes they have in their hands a truly precious ingredient. It can be used to prepare a wide variety of dishes: Vegetarian, meat-based, dairy, savory, pickled, marinated – and even sweet.

Yes, sweet. Have you ever tasted eggplant jam? This preserve originates from Moroccan cuisine and is made from tiny black eggplants. During preparation, care is taken to preserve the shape of the eggplants, leaving a short stem that serves as a handle once cooking is complete. The result resembles a dark pear coated in a sweet amber syrup infused with the aroma of cloves.

Eggplants pair wonderfully with spices and sauces. Try combining them with tahini, olive oil, and garlic, or with herbs such as cilantro and basil. Add a dressing based on balsamic vinegar and lemon juice, and notice how well they work with bold, spicy seasonings like curry, harissa, and chili peppers. And that is not all: Eggplants embrace and welcome every cooking technique we use to prepare them.

This time I selected three eggplant-based recipes. The first is for stuffed eggplant halves, a type of boat filled with a vegetable-and-meat mixture. In the Tunisian cuisine I grew up with, this dish is called Mahmar. I usually use medium-sized eggplants, cut them in half, hollow them out, fill them, and bake them in the oven. This time, however, I could only find large, elongated eggplants, so I simply cut them into two or three pieces, depending on their size.

The second recipe is for Azelog, a salad from North African cuisine. If you love eggplants as much as I do, you probably know that nothing compares to roasting an eggplant over an open flame or in the oven. Once it is ready, split it open lengthwise without cutting all the way through, exposing the flesh. Drizzle generously with olive oil, sprinkle with salt, coarse black pepper, and a little crushed garlic, and serve immediately. The salad is prepared by scooping the roasted flesh into a bowl, mashing it, and seasoning it. The result is one of the most delicious salads you will ever taste.

We will finish with the third recipe, based on eggplant cubes fried until beautifully golden-brown. Combined with an abundance of vegetables and fresh herbs, they create a simply perfect salad.

Choose eggplants with smooth, taut skin, a deep purple-to-black color, and a fresh green stem.

When holding an eggplant, it should feel relatively light for its size.

It is advisable to salt eggplant slices before frying to draw out their bitter juices.

If you soak eggplant slices in salt the day before frying, they will absorb less oil.

Make sure the oil is thoroughly heated before frying. Do not add oil during frying, as the eggplants will absorb significantly more.

Want to avoid frying? Spray or brush the eggplant slices with oil and grill them instead.

• A little chopped parsley

Wash the eggplants and cut them into halves or thirds, depending on their length. Remove the flesh, leaving a thick shell that can hold the filling, creating a bowl-like shape. Place the eggplant shells on a tray, skin side down, and sprinkle with salt. Let stand for 15 minutes.

Cut the meat into two pieces and place in a pot. Add one whole egg, cover them with water, and cook for 30–40 minutes until the meat is tender. Cook the eggplant flesh and potatoes in water until soft, or alternatively dice and lightly fry them.

Dice the onions and place them in a bowl with the parsley, potatoes, eggplant flesh (cooked or fried), and the hard-boiled egg, cut into small cubes. Finely chop or grind the meat and add it to the mixture. Stir in the lemon juice, black pepper, salt, harissa, turmeric, and the remaining three eggs. Mix until smooth and uniform.

Rinse the salted eggplant shells, pat dry thoroughly with paper towels, and lightly fry them in a pan with the skin side down to make them more flexible.

Fill the eggplant boats with the prepared mixture. Arrange in a greased baking dish and bake in a preheated medium-high oven (180°C / 350°F) for 30–35 minutes, until the filling is set and golden. Serve hot.

• A little chopped parsley

Roast the eggplants over an open flame or in the oven until soft. Scoop out the flesh into a wide bowl and mash them well with a fork. Alternatively, peel the eggplants and boil them until tender, drain thoroughly, and mash them. Another method is to place the peeled eggplants in a microwave-safe dish, cover them, and microwave for 7 minutes.

Transfer the eggplants to a bowl and mash them with a fork or process briefly in a food processor (I prefer a less uniform texture, so I use a fork). Add all the remaining ingredients and mix well. Taste and adjust the seasoning as needed. Garnish with chopped parsley and serve chilled. The salad can be varied by adding chopped hot pepper, harissa, or cilantro.

Peel several strips from the eggplant skin to create a zebra-like pattern. Wash thoroughly and cut into 2 x 2 cm (or smaller) cubes. Lightly salt and set aside for 10 minutes.

Place the peppers on a baking tray and roast in a preheated hot oven until the skins blacken. Transfer to a plastic bag and seal tightly. After about 10 minutes, remove the peppers and peel off the skins. Remove the tops, rinse lightly, and cut into medium-sized cubes. Place in a deep bowl. Add the chopped celery, green onions, and parsley, and mix gently.

Heat oil in a pot for deep frying. Thoroughly pat dry the eggplant cubes and fry them until golden brown. Remove and place on paper towels to drain.

Add the fried eggplant cubes to the bowl. Add the chopped olives, diced pickles, and crushed garlic. Mix well. Season with lemon juice, salt, and pepper. Taste and adjust the seasoning as desired. The salad should have a pleasantly tangy flavor – that is the secret of its charm.