Are you a lover of the eggplant? Are you an “mmm….I kinda like it, but I don’t love
it” person? Do you tend to prefer it
dipped in egg, then breadcrumbs, then fried to a glorious brown crustiness and then
slathered in marinara and parmesan…HALT! A delicious and still healthy alternative is
about to be revealed!
Eggplant is one of those veggies that Mama Lanette has
been experimenting with in many variations over the years, determined to not
just tolerate it, but to really enjoy
it and look forward to preparing it and eating it (SOB be damned!). Every time I stand in line at the grocery
checkout lane and the person before me has an eggplant, I just can’t help
myself. I have to ask them, “How do you prepare that?” Yes, I am one of THOSE people. After the initial odd look, the resultant answers
are varied, none of which have been satisfactory. I think it is one of those things that unless
you grow up eating it on a regular basis, it is a hard one to develop a true fondness
for. Well, hahaha, once Mama Lanette tells herself
she is going to like something, she will find a way, oh yes she will.*
Not only is this eggplant the tastiest way I’ve ever
cooked it; creamy, smoky, rich, still
somewhat firm in consistency, so it holds own against any sauce you throw upon
it, it is also the EASIEST AND SIMPLIST
way I have ever prepared it. Simply
throw the whole thing on the grill and let it sit, only turning it
occasionally. Thank you BA Magazine…you
are truly worthy of your subscription fees!
I have included my favorite height of tomato season simple tomato sauce
to top it off. It is literally a tomato
bomb exploding in your mouth, or so I’ve been told (and I agree). I hope
you will not be disappointed. This is
truly one to please the eyes and the palate, I believe. Please try, and as always, we welcome
feedback!
Egg-cellent
Eggplant
Ingredients:
Eggplant. If a main course, 1 medium eggplant per
person. **
Instructions:
Throw a whole eggplant on a grill. Do not pierce or poke holes, just set entire
eggplant, intact, upon the grill at high heat.
Cook it up until it looks gross and all burnt up, approximately 30
minutes, turning carefully occasionally so all sides cook evenly. Carefully remove from grill and place upon a
plate. Let rest for a few minutes. Remove skin, leaving the stem intact. Let sit for about 20 minutes so juices
separate. That’s it.
Really, that’s it.
Simple Summer Sauce
Makes sauce for two medium eggplants, or for use over pasta, or in Mama Lanette’s world, one eggplant for ML and one serving of pasta for the SOB.
Ingredients:
Cherry Tomatoes, 2 pints. If you are fortunate to grow your own or have
access to a farmer’s market, please utilize!
It makes such a difference in the flavor. For this blog, I used a combination of
sungold and some purple cherry tomatoes.
The sauce was phenomenal in flavor.
Olive Oil,
three turns around the pan.
Basil, fresh,
from my garden*** (if you don’t have your own fresh, use according to your
availability of fresh or dried, and preferred taste) For this recipe I used approximately ½ cup
fresh sliced basil.
Parsley, fresh
from my garden (if you don’t have your own fresh, use according to your
availability of fresh or dried, and preferred taste) For this recipe, I used approximately ¼ cup
fresh parsley.
Oregano, fresh
from my garden (if you don’t have your own fresh, use according to your
availability of fresh or dried, and preferred taste) For this recipe, I used approximately four
sprigs of fresh oregano.
Garlic, two
cloves, minced or pressed (really, you haven’t gotten a garlic press yet?
*judgmental stare*)
Salt to taste
Pepper to
taste
Instructions:
After removing eggplant from grill, place cast iron
skillet on grill. Drizzle three turns of
olive oil around pan and add tomatoes.
Close lid of grill. Let tomatoes
sizzle and start bursting, opening lid and tossing tomatoes occasionally so
they cook evenly. Once tomatoes are
mostly burst, add garlic and 2/3 of basil, oregano, and parsley to top of
pan. Close lid and continue cooking for
three more minutes. Open lid and stir,
lightly smashing tomatoes in process.
Don’t overly smash, you want a chunky, rustic sauce, and if you aren’t
careful, you’ll squirt yourself in the eye with hot bursting cherry tomato
juice…not pleasant. Remove pan from heat (use potholders!). Add salt and pepper to taste. Serve over eggplant or pasta.
To assemble eggplant in photo:
Carefully drain excess juices from eggplant. I drain them into the tomato sauce, as it
usually gets pretty thick and can be thinned out a bit anyway. Using a knife, carefully cut a slit down the
middle of each eggplant and spread outwards.
Spoon sauce onto eggplants. Sprinkle
with reserved herbs and some parmesan cheese.
Drizzle balsamic glaze or plain balsamic vinegar on top. Serve.
Oh my goodness, this is truly delicious and so very good for you at the
same time, and it is beautiful at the same time. ENJOY!!!
Next week,freaks!
<3 Mama Lanette
*Disclaimer: This
has not yet happened with salmon, and yes, Mama Lanette has had it prepared
every way known to man, canned, frozen, freshly caught that very morning,
grilled, smoked, steamed, etc., please stop telling me I haven’t had it cooked
the right way. All you do is piss me off
and make me want to bitch slap you.
** How do I pick a good eggplant? A good eggplant should feel heavy for its
size and be free of bruises and wrinkles.
***If you don’t have access to fresh herbs and are going
to use dried, use half the amount called for in fresh. For example, ½ cup fresh basil = ¼ cup dried
basil. Also, for this recipe, leave out
the dried oregano and just use dried basil and parsley. Oregano is quite strong
once dried and needs a bit of time to incorporate. This is a simple
sauce and is quick and easy, just leave it out.
It will still be delicious!
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