Currently viewing the tag: "eggplant"
Here is my version of this fairly ubiquitous eggplant dish. It can be anything from sublime to downright nasty. The trick is to use good olive oil-not too much, fresh eggplant so the dish is not bitter, and grill the eggplant to get a nice charred, smokey flavor in there. If you can’t grill, use the broiler, but lower the rack so the eggplant has time to take on flavor before carbonizing. Also, be sure the tahini you use is fresh. This is the main culprit for nasty babaganoush. There is nothing like oxidized, rancid tahini to destroy a dish.
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Tagged with: eggplant
This is a fairly quick dish to assemble, especially if you have soffritto on hand. Since much of the flavor for this dish comes from the tomato and basil, be sure to use flavorful tomatoes and fresh basil. Having a spritzer/atomizer for oil makes this dish easier still to make, and I recommend one as it makes it so simple to get just the right amount of oil onto vegetables instead of soaking them. If you do not have one, use a small bowl or plate with some oil and use a brush. Although the instructions seem long, once you have done this it will be a snap the next time. I like basil for this recipe, but if you do not have any to hand, try it with something else such as a tablespoon of marjoram or oregano, or some sage, or whatever strikes your fancy.
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With summer here, the time is perfect for gratins. Sure, everyone is firing up the grill, but let’s face it-grilled vegetables only hold their appeal for a while, and then you want something with a little more depth of character. All those vegetables that are great on the grill are also great in a gratin. Easy to make, gratins can be made in advance and will keep overnight, and are good hot from the oven, or at room temperature. What’s not to like?
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This is based on a traditional recipe. Or, not so much a recipe as a technique. “Scapece” is basically fried vegetables that are scattered with herbs and vinegar and allowed time to marinate. Served room temperature or gently reheated, this dish serves as an appetizer or salad, or side dish. Most of the recipes use zucchini, but I have seen it done with carrots, eggplant, and peppers. Typically fried, I have seen a version where everything is grilled and then marinated. Although most recipes use red wine vinegar, I have seen some using balsamic vinegar or white wine vinegar. I could see using white balsamic vinegar for a nice light twist. This is another recipe that begs for the use of a fixed blade slicer like the Ben Riner.
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