Eggplants or Aubergine, Potatoes or Spuds
Some prefer eggplant (aubergine) only for its aesthetic values – glistening, purple, red, white, green or striated with intriguing shapes from round to oblong. I admit eggplants are not outstanding in the flavor department, but they are proficient at absorbing the flavors they are cooked in.
Beneath the skin, all eggplants reveal much the same spongy, cream colored flesh, speckled with tiny, lightly colored seeds. This structure breaks down when cooked, to provide a creamy base for dishes like Moussaka and Ratatouille.
Large globe eggplants remain most common, but during peak season (Aug./Sept.) I take time to explore and enjoy some of the other varieties. The Italian or baby globe and Rosa Bianca are less spongy and soak up less oil than the larger varieties when cooked.
The Rosa Bianca, in particular, is appealing to serve whole with its teardrop shape and pinkish-lavender skin. Thinly slice from bottom to just below the stem, fan out and bake or grill with a dash of olive oil, salt and pepper.
Asian-type eggplants offer the greatest diversity in color and shape – bitter orange, pale green and white as well as the Chinese long white. Thai round purple and green-streaked types are popular in curry dishes.
Eggplant contains a substance called solanine. It is bitter and used as a defense against fungi and insects. This is one reason why eggplant is commonly salted before cooking. Slice or chop eggplant as needed and sprinkle with salt. Place in a colander over a plate. Let sit for about 30 minutes to drain, and then rinse.
Potatoes (spuds) are a staple in my kitchen. Baked, fried, mashed, whipped, riced or boiled, I can find a tasty way to serve them as a meal or a side dish.
I think the best potatoes are the first harvest of any variety that comes directly from the field to the market. These are low in starch, high in moisture and sweeter than potatoes that sit in storage. Their waxy texture makes them ideal for boiling whole, roasting or cutting up for potato salad.
Other potatoes fall into two basic groups – thick or thin skin. Russets are the brown, thicker- skinned types with high starch content and a dry texture, making them the choice for fluffy baked potatoes and crispy fries. After harvesting in the late fall, russets can be stored for year-round use.
Thin-skinned potatoes offer a much wider selection of colors, shapes and sizes. In addition to the common round red, long whites and round whites, I can’t wait to find some Peruvian Purples, Red Rose, Yukon Gold and Yellow Finns.
Fingerling potatoes, such as Russian Banana and Rose Finn Apple, are elongated and finger-shaped with an outstanding firm, waxy texture. All offer noteworthy flavors but short storage times. Store in a cool, dark, well-ventilated place – not in the refrigerator. Does a root cellar or basement cold room sound familiar? These were ideal for storing potatoes.
Potato and Eggplant Salad
2 pounds eggplant, sliced, grilled and cubed (3/4 inch slices take 4 to 5 minutes per side)
1 tablespoon olive oil
Salt and pepper to taste
2 pounds potatoes, unpeeled, cooked, cut into ¾ inch cubes
3 hard-cooked eggs, 2 chopped and 1 sliced for garnish
¼ cup chopped green onion
¼ cup chopped sweet red bell pepper
½ to ¾ cup mayonnaise
3 tablespoons sliced basil leaves
1 tablespoon chopped tarragon leaves (optional)
In a large bowl, toss grilled eggplant with olive oil, salt and pepper. Add cooked potatoes, minced egg, onion and bell pepper. Add mayonnaise, basil and tarragon. Mix gently until well combined. Cover, chill and serve cold with the sliced egg garnish.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
National Potato Day is Aug. 19, and this vegetable offers unexpected benefits, including more potassium than a banana. They’re available year-round, and Orinda Farmers’ Market vendor Zoia Jia from Bunbao Steamed Buns is out looking for her favorites.
