Recipe: Eggplant Talk
While shopping at the Farmer’s Market, I cannot resist fresh eggplants! There is nothing better than to simply slice and fry an eggplant and eat it, soggy with olive oil, on a piece of Italian Bread. When I fry it in little chunks, it’s perfect on red sauce with spaghetti.
When I see these little itty bitty purple eggplants, I have a mental freak out. My Japanese friends taught me the simplest and easiest way to prepare them.
Soy Ginger Eggplant: Slice and fry eggplants in oil with a little salt and pepper. At the end, add soy sauce so it gets all caramelized. Then grate fresh ginger on top. When someone at the table politely asks,”would you like the last one?” – you will take it without hesitation! But they probably won’t even bother to ask before they snag it.
I also make an easy Roasted Eggplant Dip. Chop a few small eggplants, a couple of peppers, an onion and fresh garlic. Season everything in a baking pan with olive oil, salt and pepper. You can add tomatoes, too if you like.
Roast at 425 degrees for 20 minutes until soft and cooked. Remove it from the heat and drop it in the food processor along with cumin, cayenne pepper and balsamic vinegar. Taste as you go, adding salt and pepper, more heat or even fresh garlic cloves for a kick.
It looks like a bowl of poop, but don’t say that when presenting it to guests; it’s not appetizing. Make sure you have plenty of bread because you will be dipping into this treat until it’s gone.
Bleu Cheese & Roasted Eggplant Sammies: Dust off the old sandwich press, butter some bread and smother it in eggplant dip and bleu cheese. It’s ooey gooey crunchy goodness.