Summer fresh

Published 10:32 am Thursday, August 1, 2013

LOREAUVILLE — Add eggplant to a summer meal and let the tasty vegetable become the main attraction to any menu. Stuffed with a savory filling, fried, grilled or baked in a casserole, the versatile vegetable can be prepared and served as an appetizer, side dish, main entrée or soup.

Although the vegetable is at its peak in late summer and early fall, it can be found in supermarkets year-round.

The delectable vegetable comes in a variety of shapes, sizes and colors ranging from purple, yellow, white, ash and variegated, but depending on variety, the taste ranges from slightly bitter to tangy and sweet.

The Loreauville backyard garden of Elton “Red” and Gloria Boutte is filled with a variety of eggplants. The Bouttes’ garden is an array of bold color from an assortment of summer vegetables. Richly colored purple eggplant dangle from plants and rows of plants filled with green eggplant, which resists the bitterness that summer heat can bring, signify the vegetable is at its peak. Red and green bell peppers, okra and white and yellow squash lend color to the other rows of the large garden that occupies most of the backyard.

The Bouttes, who regularly set up a booth at the Teche Area Farmer’s Market at Bouligny Plaza in New Iberia, said eggplant is always in big demand.

“It is quick to prepare and combined with seafood, beef or pork can add variety to any meal,” said Gloria Boutte.

Boutte said eggplant is a vegetable that freezes well so it can be prepared ahead for future use in a casserole or as a stuffing, allowing some extra time for relaxation on a lazy summer day or when family gathers for a holiday celebration.

With six children, 12 grandchildren and 11 great-grandchildren, Boutte knows firsthand that family gatherings can become hectic and any time-saving dish can mean extra time to visit with family.

“When we get together, most of the grandchildren are looking for eggplant dressing on the table,” said Gloria Boutte.

One of the favorites of the customers who visit the Farmer’s Market is the long purple eggplant, known as the Ichiban or Japanese eggplant, said Elton Boutte .

“The long purple eggplant is a little sweeter tasting,” he said.

The Ichiban or Asian types that are long and thin are easily prepared in the microwave oven as a side dish.

“Just slice one in half and score it. Spray with olive oil and put in the microwave for approximately 2 minutes on high and you have a perfect side dish for any meal,” she said.

The ways to prepare eggplant are just as varied as the shapes, colors and sizes. Serve it Italian style in an Eggplant Parmigiana by layering a flavorful tomato sauce made with Italian spices, along with fried eggplant and grated mozzarella cheese in a casserole dish. Bake until bubbly and the cheese is melted for a dish that will have guests asking for second servings.

Try a Spanish-style eggplant casserole by sautéing eggplant, onion and bell pepper with whole tomatoes. Bake in shallow casserole dish after topping with bread crumbs and grated Parmesan cheese.

Prepare a Mexican version by layering baked eggplant slices that have been brushed with olive oil and baked for 20 minutes, with a Mexican tomato sauce and cheddar cheese. The sauce can be easily prepared by combining 1 can tomato sauce with 1 4-ounce can of green chiles and 1 4-ounce can ripe olives. Add cumin and garlic powder for seasoning and cook for 10 minutes on medium heat.

For a flavorful appetizer, prepare a Caponata with fresh eggplant and tomatoes. Served the chilled Caponata with crackers for a healthy appetizer or mid-day snack.

Size can make a difference in a recipe yield. An accurate guide for an estimate of size: small, approximately 1 to 1 1/4 pounds; medium, approximately 1 1/2 pounds and large about 2 pounds.