In preparing for our Eggplant Extravaganza podcast, we asked Chef Orr to send over a few of his other favorite eggplant recipes, and here are a few more you can try:

Broiled Miso and Honey Eggplant

This recipe is also good served cold and may be used as a base for fish or meat.

Ingredients:

• 4 medium eggplants, cut into 1/2-inch rounds
• 1/4 cup soy
• 3/4 cup sake
• 1/4 cup mirin
• 1/4 cup honey
• 3 tablespoons miso
• 1 teaspoon Regime Blend (see below)
• 1 teaspoon Aux Poivres (see below)
• Knife's point cayenne

Directions:

2. Saute eggplant until tender. Season. Cool until needed.
4. Bring remaining ingredients to a boil and reduce to a glaze. Taste and adjust seasoning.
6. Brush with the glaze and broil until well caramelized and turn. Caramelize the other side and serve with a squeeze of lemon.

New Regime Spice Blend

• 3 tablespoons coriander seed
• 2 pieces star anise
• 1 tablespoons fennel seed
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ginger powder
• 1 stick cinnamon (1/2")
• 1 teaspoon black peppercorns
• 1 teaspoon white peppercorns
• 3 bay leaves, dried
• 1/2 teaspoon whole mace

Grind in a spice grinder. Store in an airtight container in a cool, dark place.

Aux Poivres Spice Blend

• 2 tablespoons cracked black pepper
• 2 tablespoons cracked white pepper
• 2 tablespoons Chinese Szechuan pepper
• 3 tablespoons fennel seeds
• 4 tablespoons coriander seeds
• 2 tablespoon guinea pepper
• 1 teaspoon crushed red pepper flakes

Coarsely crack all the peppercorns and spices separately and combine with the red pepper flakes. Store in an airtight container in a cool, dry place.

Eggplant Coconut Curry

This curry is excellent when served with baked fish. Recipe yields 6 portions.

Ingredients:

• 3 small, locally grown eggplants, cut into finger-sized pieces
• 2 cups whole wheat flour
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 2 teaspoons Mellow Yellow Spice Blend (see below)
• ½ cup olive oil, for frying
• 1 1/2 bell pepper, roughly chopped
• 1 spanish onion, sliced
• ½ cup fresh coconut meat, diced
• 4 garlic cloves, sliced
• 1 tablespoon ginger, minced
• 1 ½ cups coconut milk
• 1 lime, juiced
• fresh assorted herbs such as cilantro, scallion, and thai basil, for garnish.

Directions:

2. Soak eggplant slices in salt water (1/2 cup salt to 2 cup water) for 15 minutes.
4. Meanwhile, prepare your flour: Mix flour, salt, pepper, and Mellow Yellow.
6. Drain eggplant and squeeze out excess water in a towel.
8. Dredge eggplant in the seasoned flour.
10. Heat a large sauté pan over high heat. Add olive oil.
12. When oil is hot, add eggplant in an even layer.
14. Once eggplant is nicely browned on both sides, add peppers, onion, coconut, garlic, and ginger.
16. Cook until vegetables soften, approximately 5 minutes.
18. Add coconut milk and bring to a boil. Simmer for 2 minutes or until the sauce thickens.
20. Remove from heat, add lime juice, and garnish with chopped fresh herbs.

Mellow Yellow Spice Blend

• 1 teaspoon mustard seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground ginger
• 1 tablespoon turmeric
• 1 teaspoon coriander seeds
• 1 teaspoon white pepper
• 1 teaspoon orange peel, dried
• 2 ea. bird peppers, dried, or small hot chilies (or to taste)

Place ingredients in a spice grinder and blend until they form a fine, consistent powder. Store in an airtight container in a cool, dry place.

Grilled Eggplant, Prosciutto & Mozzarella, Basil

Yield: 1 portion

Ingredients:

• 3 thin slices globe eggplant, (about 1 ounce)
• 3 mozzarella pieces, but into thick batons (about 2½ ounces total)
• 3 Basil leaves
• ½ ounce prosciutto, sliced paper thin
• ½ tablespoon extra virgin olive oil
• ½ ounce mesclun
• 2-3 Grape tomatoes, cut in half
• ½ teaspoon basil vinaigrette (recipe below)
• opal basil leaves/sprig for garnish
• kosher salt and black pepper

Directions:

2. Arrange first 7 ingredients on a plate
4. Top with basil vinaigrette
6. Garnish with fresh herbs; top with kosher salt and fresh ground pepper

Basil Vinaigrette

Yield: 1 quart

Ingredients:

• 2 bunches basil, leaves only
• 1 quart basic vinaigrette

Directions:

2. Blanch the basil for five seconds in boiling, salted water. Quickly shock in ice water.
4. Squeeze the water from the basil and place in a blender.
6. Add the basic vinaigrette and puree until smooth and bright green in color.

Your Eggplant Recipes

Have any recipes you'd like to share? Leave a comment or drop us an e-mail at eartheats @ gmail.com