Eat the colors of the rainbow, super foods are not limited to green, yellow, orange, and red. But also, the cooler colors of the rainbow: blue and purple. Blueberries are loaded with antioxidants and the same compounds that put blueberries on the healthy map as a superfood are what make make purple vegetables like eggplant potential immune boosters and disease fighters, too.
The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient that is gaining attention from scientists worldwide. Studies suggest that anthocyanins may help reduce the risk of cancer, cardiovascular disease, and diabetes. Some evidence indicates these purple pigments might also protect our brains as we age. {Source: Nutrition Unplugged.}
Did you know that eggplants, even though they’re treated more like a vegetable in the culinary world, are actually a fruit? You remember the botanical difference between a fruit and vegetable, right? The difference is that fruits are the seed bearing structure that develops from a flowering plant and vegetables are all other plant parts, such as roots, leaves and stems. By those standards, seedy outgrowths such as apples, squash and, yes, tomatoes are all fruits while roots such as beets, potatoes and turnips, leaves such as spinach, kale and lettuce, and stems such as celery and broccoli are all vegetables.
Today’s subject: the eggplant is actually a member of the berry family. That’s one mega berry! I’m a lover of this smooth, curvaceous purple orb of goodness, but I have come across eaters who are not. My daughter was one of them, until she lived in Japan for a semester abroad and found eggplant to be a regular part of the Japanese diet.
Frieda’s Produce has declared 2013 The Year of Purple and sent me a box of Graffiti and Indian eggplants along with black garlic and champagne grapes to play with in the kitchen. Graffiti eggplants are purple with beautiful white striping. This variety of eggplant originated in the Mediterranean, and are now grown in Holland. Besides its stunning beauty, the best part of a Graffiti eggplant is it is entirely edible, except for the green cap and stem. Its skin is thinner than the common globe eggplant and doesn’t require peeling or salting to draw out bitterness. This make it soooo easy to cook with!
Here’s a simple + sensational eggplant dip, salad, or side that packs a little kick from Hatch chiles – previously grilled and frozen to enjoy all year, and a subtle umami that’s hard to put your finger on (I’ll let you in on the secret ingredient in the recipe.) Plus, its gluten free, diary free, and vegan. I think you’re going to love it, and the nutritional powerhouse that lies within.
Eggplant with Hatch Chiles and Roasted Tomatoes
Inspired by The Blackberry Farm Cookbook‘s Eggplant Mousseline pg. 96
Ingredients:
2 Graffiti (or Japanese) eggplants
3 tablespoons olive oil
3 grilled Hatch chiles, peeled and seeded*
2 cloves fermented black garlic
2 teaspoons lemon zest
1 pound Roma tomatoes, cored, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
5 sprigs of fresh thyme
Garnish: additional thyme sprigs (optional)
Servings: 8
*Note: I grill and then freeze large batches of Hatch Chiles during their short season – which is NOW! I highly recommend that you do the same so you have year-long supply to spice things up during the year. My new favorite secret ingredient is Black garlic from Frieda’s – black garlic is a fermented garlic that adds umami and a depth of flavor which helps me to eliminate salt without sacrificing flavor for my husband’s benefit.
Directions:
Preheat the oven to 325° F
1. Cut the top off the eggplants, slice lengthwise into thirds, then into 3/4″ inch chunks.
2. Place on a rimmed cookie sheet and drizzle with 3 tablespoons olive oil. Toss with your hands to coat the eggplant chunks. Set timer for 1 hour.
3. While the eggplant is roasting, core the tomatoes and cut them into quarters. Remove the seeds with your fingers. Place the tomatoes in a large bowl and toss with 3 tablespoons of live oil. Add the leaves from the thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon of pepper.
4. Place the tomatoes, skin side down, on a wire rack. When the eggplant has roasted for 30 minutes, remove the baking sheet from the oven, move the eggplant to one side and place the tomatoes on the rack on the same baking sheet.
5. Roast the eggplant with the tomatoes for another 30 minutes. The eggplant should be very tender and golden brown. The tomatoes should be soft but still hold their shape.
6. Allow the eggplant and tomatoes to cool. Remove the skin from the tomatoes.
7. Put the eggplant, hatch chiles, black garlic and lemon zest in a blender or Vita Mix and blend until fairly smooth or the texture you desire. I prefer mine a little chunky with bits of the skin showing for color because cooked eggplant isn’t the most appealing color. Taste and adjust seasoning with additional salt and pepper if desired.
8. To serve, divide warm mashed eggplant on each of 4 plates and surround with roasted tomato quarters. Garnish with thyme sprigs and a drizzle of olive oil.
Great as an starter, salad, or side, or as a dip served with pita chips, flatbread or crackers.
Enjoy 🙂
For a delicious Double Duty Dinner: Halibut broiled with a butter/lemon mixture is served on top of the Eggplant and Hatch Chiles with chopped roasted tomatoes. Mmmmm.
Ally's Kitchen
August 19 at 6:28 amI did not know that eggplant is a fruit! Love the flavors going on here…and, know the hatch chilis are giving it some heat (I roasted some over the weekend, too!)…it’s always good to learn something new when I read your posts, Priscilla…the fabulous recipes are icing on the cake! Thanks for sharing your talents! xo
Cathy Pollak ~ Noble Pig
August 19 at 11:48 amI miss eggplant, hubby is allergic so I rarely have it around. This sounds delicious!
Laura (Tutti Dolci)
August 19 at 12:38 pmI love eggplant, these flavors are wonderful!
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August 19 at 11:05 pmAs a cancer health educator I’m a big fan of colourful plant food and this simple recipe looks delicious. Any sub for the hatch chillies? What’s it’s flavour profile?
Priscilla
August 20 at 9:25 amThank you, Kellie. I’m always trying to create recipes that are as delicious as they are nutritious 🙂 Hatch chiles can be mild or hot and are available in the markets now through mid September. You can substitute mild Anaheim chiles.
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August 20 at 7:39 pmThanks. I live in the UK and these must go by another name. I’ve recently lightly smoked some guajillo chilies so may try those. I often combine aubergine and beans for fat-free dips with my weight management classes. The colour is a bit funny though. Thank goodness for herbs!
Priscilla
August 21 at 9:57 amHi Kim – The Anaheim chile is a mild, long, green chile and may be called the California or New Mexico chile in Europe. Guajillo’s will do well with the eggplant too.
shockinglydelicious
August 20 at 6:32 amSimply gorgeous!
Jamie
August 21 at 6:03 amI love eggplant too (and blueberries and purple garlic and grapes) and this dip is marvelous! I can see that it would be great as a side dish with fish (we actually were just served something similar at our favorite restaurant!). And thanks for reminding us that a well-balanced diet is made up of the colors of the rainbow!