Eggplant Everywhere and Not a Bit to Eat . . .

Mediterranean paninis and Baba Ghanoush aside, what to do with the past weeks' glorious purple bounty? Clagett Farm's CSA has blessed us with some of the best aubergine I've tasted in years, but I'm quickly running out of creative culinary steam.

What is even worse is that I've packed up most of my cookbooks because my kitchen is about to be remodeled - ARGGGGH!

My favorite quick way to deal with eggplant is to grill it along with zucchini, tomatoes, and mushrooms and make a smoky ratatouille. Yum. Thinking about the last time I cooked it and totally rocked it out with a bit of chipotle pepper. To quote Emeril "Oh yeah, babe." Try it, you won't be disappointed.
My next favorite way is in one of many Indian styles - I'm a sucker for cumin and coriander. Here's a strictly informal recipe:

Spice is a matter of taste - use with discretion, but whip it up when necessary!
Mix the following in a small bowl (about a teaspoon each) and set aside:
  • Cumin
  • White pepper
  • Garam Masala
  • Tumeric
  •  Cayenne pepper (what's life without a little spice?)
Cut the eggplant into cubes
Heat olive oil hot, but do not burn ( I use my wok or deep cast iron pan)

Cooking very quickly:
Throw in cumin seeds and toast quickly,
Add a bit of crushed coriander (just to make breathing unbearable)

Cool it down with a little fresh minced ginger, chopped onions
Add minced garlic, chopped and seeded tomato
Add half of your spice mixture (just in case you made too much)
Simmer and Stir - this shouldn't last over 2 to 3 minutes.
Add in the eggplant
Cook until tender about 10 minutes,
add more of the spice mixture if you dare
Throw in a bit of chopped fresh cilantro (if it doesn't make you gag)
and salt to taste.

In case you are struggling with measurements (something I just refuse to do), here are my veggie ratios for this recipe-like-thingy: 1 huge, mammoth eggplant (or 2 medium or 3 to 4 small) to 1 large, ripe tomato to 1 medium red onion to 2 cloves garlic to a half inch of ginger. Yup! That's just about right.

Wait a minute - this is so good I could eat this daily with a bit of brown basmati rice, bhindi masala (just wait for the best okra harvest) and garlic naan.

Do you have any quick and yummy eggplant recipes? Got a link to a chef with the best? Leave a comment and don't forget to make extra 'cause you know I'm dropping by!

Bring on the Bhurta!

1 comment:

The Duo Dishes said...

Beautiful idea! This is a great fusion-style ratatouille. You can also make a super easy babaghanoush with roasted eggplants. No doubt, you can flavor it with other roasted veggies to make a really rich spread.