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Archive for the ‘eggplant’ Category

The Summer in Toronto is one of the lustiest, I think, in the world.  Those steamy, heat-hazy, lazy-crazy, long-limbed days that wrap their humid, whispering tendrils around your bare throat and exposed shoulders do something inexplicable to this city and the people in it.  The girls, the boys, the dogs, the ducks: no one escapes the sensuality of it, we are all susceptible to Summer’s hot, sticky embrace.  But before we completely lose our heads to this love affair there is, as in any meaningful, dirty little tryst, the courtship; the tease, the tempt, the flirt and the fluster.  A few gorgeous, sunny days sauntering by our Wintery table at the end of April have us shaking out our hair in false hope of an early Summer, only to be firmly reminded that we are the flirtee, not the flirter, by a cold shoulder for half of May as we look longingly at our Summer wardrobes and the pretty, colourful mannequins in store windows.

And then, slowly, almost painfully, just when you think she’ll never notice you, that she has eyes only for the muscular, deep tan muscles of Texas, she.  Stops.  And turns that beautiful, golden head and looks you straight in the eye.  The Glory that radiates from Summer’s eyes envelopes us all, does it not?  But now that she’s seen you, now that you finally have her attention, how can you, such a humble little creature, keep that gorgeous gaze locked firmly with your own.  How to impress such a fickle lover, you ask?  Why, with a barbecue, of course.  If you cook up the coals just right, who knows, she may just stay for dessert.

Just don’t expect it.

I made these eggplants for a dinner party the first time, baked for about 40 minutes at 350˚F and had a bunch left over when we decided to open up the Weber .  Wrapped in foil, they were just so good and the left overs were somehow even better the next day when I removed the skins, spread the pulp and topping on toast and grilled with some gruyere in the oven for a couple of minutes.

* this recipe makes enough for about 5 or 6 baby eggplants.  Adjust accordingly.

Eggplant with Sundried Tomato and Shitake topping

Baby eggplants, halved
salt

⅓ cup sundried tomatoes in olive oil, drained
½ red onion, roughly chopped
sprig fresh thyme
small sprig rosemary
1 clove garlic
50g (big handful) shitake mushrooms
¼ tsp dried Italian herb mix

salt and pepper to taste
olive oil (about 60ml/¼ cup)

– cut the eggplants in half and salt generously.  Leave for an hour or so at room temperature.  Rinse and pat dry.

– place all ingredients (except eggplant) in a processor and blitz until finely chopped (or chop it all by hand). Season and add enough olive oil to for a thick, chunky paste close to but drier than a pesto.  Allow it to sit for 45 mins to develop.

– place eggplant halve skin side down on enough foil to fully wrap them ein.  Top with tomato mushroom mix and barbeque for about 30 minutes on the rack.

– serve with a generous amount of sunshine and chilled beverages.

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Eggplant with Sicilian Salsa

I never new much about eggplants growing up. The reason, I found out when my parents visited us here in Toronto a while ago and I was doing all the cooking, is that my Dad abhors this beautiful, delicately flavoured fruit and so we never had it in the house. Oh, the disappointment of not being able to make my Iranian Eggplant and lentil stew, flavoured with pomegranate and fresh mint for them during their time here.

It was the colour of the skin which first attracted me to the eggplant a few years ago.  That rich, almost black shade of purple, so mysterious and reminiscent of stories of Arabian Nights and Vincent’s Starry Sky. I  tried a bunch of things with the Aubergine, fumbling around for a while not knowing what to do with it.  Do you eat it raw?  Do you put it in a stir fry?  Until I got to know it a bit better, did a bit of reading and discovered a few ways of turning it’s slightly rubbery, raw flesh into the creamy, flavoursome meal it can be.  I still hold hope that one day, perhaps, I’ll be able to twist me ol’ Dad’s arm and make him change his mind about this yummy food.

Eggplant with Sicilian Salsa Sicilian salsa

1 large, firm eggplant, sliced into 1cm slices
Salt
Olive oil for frying

⅓ cup black nicoise, pitted
1½ Tbsp small capers
3 anchovy fillets
1 shallot
2 cloves garlic
1 Tbsp fresh thyme leaves

1½ cups bottles tomato pasta sauce, heated

¼ cup pine nuts, toasted

goats cheese

Polenta – made as per packet instructions and kept warm

– place slices of eggplant on paper towel and salt. Leave for half an hour to sweat. Dry with paper towel.

– place olives, capers, anchovy, shallot, garlic and thyme in a processor and blitz until finely chopped but not paste. Or chop all ingredients finely by hand and mix. Refrigerate for half and hour to allow flavour to develop.

– fry eggplant in olive oil in batches until lightly browned and tender. Add more oil as needed and drain on paper towel.

– place a serving of polenta on plate. Add a slice of eggplant, top with tomato sauce and repeatto use 3 or 4 slices of eggplant.

– top with about 1½ Tbsp goats cheese. Grill for 6 or 7 minutes under a hot grill, until cheese starts to bubble slightly.

– remove from oven and garnish well with salsa and pinenuts

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