Exceptional Eggplant

Savor this fruit's unique flavor in these dishes.

Eggplant is full of surprises. Not only is it a fruit, but more specifically, it's a berry. And it can be used in a variety of ways. (But you might not want to try it in a cobbler.) Garden Eggplant Pizza is just right for a vegetarian meal, and for an inventive side dish, try Eggplant Fritters. ALISON LEWIS

GARDEN EGGPLANT PIZZA

MAKES 6 SERVINGS

PREP: 30 MIN., COOK: 10 MIN., BAKE: 10 MIN.

To substitute fresh herbs, use three times more than dried.

1 large eggplant, peeled

1 medium tomato

1 red bell pepper

1 onion

1 small zucchini

3 tablespoons olive oil, divided

1 (16-ounce) package prebaked Italian pizza crust

2 cups (8 ounces) shredded mozzarella cheese

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground pepper

CHOP eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.

LAYER pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.

BAKE at 425° for 10 minutes or until golden. LINDA KIRKPATRICK

WESTMINSTER, MARYLAND

NOTE: For testing purposes only, we used a Boboli pizza crust.

EGGPLANT FRITTERS

MAKES 2 DOZEN

PREP: 15 MIN., COOK: 20 MIN., CHILL: 30 MIN., FRY: 4 MIN. PER BATCH

1 medium eggplant, peeled

2 green onions, chopped

1/3cup minced bell pepper

2 teaspoons vegetable oil

2 white bread slices, toasted and cubed

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

2 large eggs, lightly beaten

Vegetable oil

CHOP eggplant into bite-size pieces. Drop eggplant into a large pot of water as you chop to keep it from discoloring. Add extra water to cover, if necessary. Bring to a boil, and cook 10 minutes or until tender; drain and cool.

SAUTÉ onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.

PULSE bread in a food processor 3 to 4 times or until finely crumbled to equal ¾ cup; remove and set aside.

PULSE eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.

STIR together eggplant puree, breadcrumbs, vegetables, and eggs until combined; chill 30 minutes.

POUR oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls, in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels. JULIE ABSHIRE

GROVES, TEXAS

Copyright Southern Progress Corporation May 2005
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