Aubergines

Sep. 12th, 2015 05:04 pm
sarahbyrdd: (Cornucopia)
[personal profile] sarahbyrdd
Made use of our windfall eggplants.  First step was charing them on the stove top then roasting in the oven until mushy.  Plus a bulb of garlic, because why not.



Then I scraped out the pulp and divided it into two bowls to make variations on these recipes (limited by what we had on hand), dividing the roasted garlic between them.  Both are pretty awesome.

http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-caponata-recipe.html
red onion, no pine nuts, red peppers we had in freezer, spanish olives from fridge, a pinch of garlic insanity, no extra salt

http://www.nigella.com/recipes/view/eggplantaubergine-dip-4114
corriander seed rather than fresh leaves

Date: 2015-09-13 03:30 am (UTC)
From: [identity profile] loosecanon.livejournal.com
my heart skipped a beat.
I thought you were shrinking the heads of your foes.

That's beautiful dip =)

Date: 2015-09-13 11:21 am (UTC)
From: [identity profile] sarahbyrdd.livejournal.com
I finally got over my wariness when charring the aubergines and it paid off with amazing smoky flavor that comes through especially in the Nigella recipe. The caponata has so much else going on it's kinda lost, but both were great upon mixing up and should only improve with sitting for a day or so.

G is doing a beef roast today, and I'm thinking the caponata smeared on that at the table might be delicious.

p.s., I would absolutely char the heads of my enemies ... but I hear quicklime is more efficient.

Sigh

Date: 2015-09-13 11:35 am (UTC)
From: [identity profile] bytchearse.livejournal.com
As I've told you many times, Two Guys named Vinnie Problem Solving Agency is faster and far more efficient.

Date: 2015-09-13 01:59 pm (UTC)
From: [identity profile] gildedacorn.livejournal.com
I love eggplant in any form, but I have always gone to the deli for my babaghanoush because I have absolutely no idea how to char an eggplant. Educate me.

Fairly simple

Date: 2015-09-13 02:27 pm (UTC)
From: [identity profile] bytchearse.livejournal.com
If you have a gas stove, lay the eggplant directly on the burner with the flame When you smell it burning, turn it with tongs and repeat until the entire exterior is charred. This will take a while and may create some smoke in the kitchen, so be ready for that. After that, roast in oven until mushy.

If you don't have a gas stove, then split them in half and put then under the broiler flesh side down until they get charred, then roast.

If you're going the broiler route, my personal preference (which differs with most recipes) would be to score the eggplant skin lengthwise with a sharp knife life you use a fork to make cucumbers pretty in salads, then let the skins char before roasting then. However, you then chop the mushy eggplant with the skin on instead of peeling/scooping he flesh out. IMO you get a smokier flavor but not a bitter one if you use enough cheap olive oil (olive/safflower blend even), garlic, and lemon juice. :-)
Edited Date: 2015-09-13 02:27 pm (UTC)

Re: Fairly simple

Date: 2015-09-13 03:03 pm (UTC)
From: [identity profile] sarahbyrdd.livejournal.com
Also, if you use roasted garlic you can head off potential for bitterness there too.

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