Posted on 08/02/2020 5:01:12 PM PDT by Jamestown1630
I’m a fan of eggplant. It’s commonly said that eggplant hasn’t much taste, but soaks up other flavors; but I like its own taste.
I think I’ve posted this before, and can’t remember where I found it; but it’s one of my favorite things to do with eggplant – if you also like tahini, you’ll enjoy this:
ROASTED EGGPLANT WITH TAHINI DRESSING
2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise
coarse sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
DRESSING:
3 tablespoons well-stirred tahini
2 tablespoons plus 1 teaspoon fresh lemon juice
2 tablespoons hot water
1/2 teaspoons fine sea salt
1/8 teaspoon minced garlic
1/8 teaspoon ground cumin
For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them "drain", flesh side down, in a large colander for about 30 minutes before roasting. This helps to reduce the moisture content of the dish.)
Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep, here and there, or in a 'grill-mark' sort of grid. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.
Dressing:
While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.
Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.
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Another thing to do with eggplant is Caponata, great with a good crusty loaf of Italian bread; this recipe is from Martha Rose Shulman:
https://therecipefile23.blogspot.com/2017/03/caponata-martha-rose-shulman-yield.html?m=1
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While we were waiting to see the SpaceX splashdown today, I found a couple of fun things on YouTube.
This is National Geographic’s interview with WWII veteran Richard Arvin Overton of Texas, who was 109 years old at the time this video was made; he lived to be over 112 by the time he passed (video is about 12 minutes long):
http://www.youtube.com/watch?v=BXyfCGDnuWs
And this is a very sweet man serenading his donkey (very short):
http://www.youtube.com/watch?v=Gu-yDS6IVB4
My eggplant is slow this year...Can’t wait.
I grew round eggplants, dipped strips in egg and bread crumbs and made French Fries. Great to snack on at the computer.
Easy-peasy. I even went light on the L and heavy on the B. There’s a video -
https://www.tasteofhome.com/recipes/blt-macaroni-salad/
I hear you. The only real ‘symptom’ I’ve experienced through this whole ‘lockdown’ business, has been loss of appetite.
I was on vacation through the middle of March - and when it was time to go back to work, they told me they were locking down. Within a few weeks, I noticed that nothing tasted right, and I didn’t really want to eat. (I guess that’s why my cooking threads haven’t been very inspired, lately.)
But generally, it didn’t seem to affect me much - I thought the loss of appetite was due to much reduced physical activity and disruption of usual schedule - I live pretty hermit-like normally, anyway; my greatest pleasures are ‘inner’ ones.
But a few weeks ago, I began to notice that I was getting worried and more angst-y - and I think that’s due to all the bad news, contention in the news, and dwelling on ‘the state of the world’ too much.
I have come to the conclusion that this whole ‘lockdown’ business has been harming more people than it has been helping.
Kudos to you and your family, for finding a way to remain engaged and interested. For me, FR has been a great help; (and also being more busy and productive teleworking than I ever was given all the distractions of the office :-)
You must be Italian. It seems almost every recipe you post is classic Italian.
You’re added to the list.
Welcome.
Yes, I am. Anytime I need to find a recipe, I just add Pugliese in front of it and I am able to find the ones most similar to mine. Most of my recipes are in my head.
The split peas add some thickening. You don’t taste them, in the end (I hate Split-Pea Soup - if it turned out anything like that, I wouldn’t like it).
But if you delete them, you might want to add a sprinkling of flour after the onions and celery have cooked, and get yourself a sort of roux in there.
Post your recipe for rollatini. I think my husband would like that.
I used to make baba ganoush(so??) a lot back in the day. Now I’m inspired to make it again after reading this.
My mother in law gave us an instant last month when we visited MA. I told her about this thread & all the instant users on it. Thinking I’ll start using it in September.
Instapot...geez
Tell us how you do pot roast.
My husband has really enjoyed that Mississippi one - he’s made it several times now - but you do have to go easy on the peppers.
That sounds delicious!!! Due you sautee them in oil? Any oven time?
Do not due. Drove 10 hours today. Need sleep....
Baba Ganoush is one of our favorite things. My husband took it to an office party last year; people asked ‘What Is That?’
He explained it, and was surprised that it got all eaten-up.
*I have come to the conclusion that this whole ‘lockdown’ business has been harming more people than it has been helping.*
I wish more of the powers that be would realize how much they are hurting all of us. It shows me that for all their talk, they really DO NOT CARE!!
I fry them in a little olive oil...salt and put on toweling. It’s just great to eat them like fries. If it wasn’t summer or if I had a lot of people, I’d do them in the oven.
Last week I made squash pickles, and wickles (hot sweet pickles). I can’t eat either but the children/grandchildren like them.
This week I’m making “Mother Chappell’s Ripe Tomato Pickle”. Fabulous over black eyed or field peas. (Mother Chappell was my great grandmother and I had her until I was 19.)
I had that same problem until I bought half a beef recently. I now have my appetite back. Plus, it's like having your own meat market just steps away.🐄🍖🍔🐄
Make sure you remove the skin completely.
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