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

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