STEP BY STEP:
Eggplant and Shrimp Coconut Curry STORY AND PHOTOGRAPHY BY RENÉE KOHLMAN
T
he unfortunate eggplant has been fighting off a bad reputation for centuries. Some folks thought it would give them leprosy, cancer, insanity, and other maladies. A member of the nightshade family (which also includes potatoes, tomatoes, and peppers), eggplant contains an alkaloid that may cause inflammation but no scientific studies have been able to directly prove it. Eggplant grows on a short bush
34 Culinaire | November 2021
where the berries sprout and hide beneath large leaves, hence the term “nightshade”. Technically, eggplant is a fruit (who knew?) and a berry. That’s right, a berry! It contains small edible seeds, so in botanical terms it’s categorized as a berry. How’s that for fun facts? However, in the kitchen, the eggplant behaves most certainly like a vegetable. It is a culinary powerhouse that is versatile, and oh so adaptable.
From the classic Italian eggplant parmigiana, to smoky Middle Eastern baba ganoush, to spicy Chinese stirfries and Thai-inspired curries, eggplant recipes show up in kitchens all over the world. The eggplant is known for its ability to soak up flavours and oil. It is a literal sponge. The oil gives eggplant its characteristic creamy, luscious, buttery texture, but you may be afraid to keep adding oil to the skillet as it cooks. The key here is to add a little bit at a time, giving the eggplant an opportunity to absorb the oil. You may have also heard that eggplant can be bitter. While the young, fresh eggplants are slightly sweet, it’s true that the older an eggplant is, the more bitter it may become. Salting eggplant will dispel the bitterness, as well as bring out its subtle, sweet earthiness. Besides, eggplant doesn’t really taste like much and definitely needs salt to help it along when it comes to flavour. When grocery shopping, look for eggplants that are heavy, with smooth, shiny, taut skin. Avoid those that are dull and bruised, meaning they are likely
