Joan Nathan's Eggplant Recipes

Melanzana alla Giudea
(Serena Modigliani’s Jewish-style Eggplant Bits)

2 pounds eggplant, unpeeled
1 tablespoon salt (about)
2 garlic cloves, minced
4 scallions, chopped
¼ cup olive oil
Freshly ground pepper to taste
2 tablespoons chopped parsley
1 handful pomegranate seeds (optional)
Note: The Georgian version includes 1 teaspoon of coriander, cumin, fenugreek and cayenne pepper.

1. Slice eggplants into 2-inch by 1-inch by ½-inch slices. Sprinkle with salt and let sit in a colander over a bowl for 30 minutes. Wash off salt and drain.
2. Saute garlic cloves and scallions with eggplant bits in olive oil, stirring occasionally, for about 20 minutes or until eggplant is chewy and slightly crisp. Drain on paper towels.
3. Sprinkle with spice combination (for the Georgian version) and salt and pepper to taste. Before serving, sprinkle with parsley and, if you like, with pomegranate seeds.

Yield: 6 servings as an appetizer

Bulgarian Eggplant Soup with Yogurt (from Foods of Israel Today)

3 eggplants (about 3 pounds)
3 garlic cloves, peeled
3 to 3½ cups vegetable broth
Salt and freshly ground pepper to taste
1 teaspoon vinegar
1 tablespoon sugar
1 cup yogurt 

1. Grill eggplants over a flame or under the broiler, turning them with tongs until charred on all sides. While still hot, plunge them into a plastic bag, close tightly and let them steam for about 15 minutes to loosen the skin.
2. Scrape the flesh from the skin and shake the pulp in a colander to remove excess liquid.
3. Peel the garlic and puree with the eggplant pulp in a food processor. Add 2 cups of vegetable broth, process and then strain the contents.
4. Adjust to the consistency of a creamy soup by adding more vegetable broth if necessary and season with salt and pepper to taste, vinegar and sugar.
5.  Spoon out a ladleful of hot soup into the bottom of serving bowls, cover with dollops of yogurt and continue to layer in this manner.

Yield: 6 servings