So, I’m rather at a loss for words today. Unusual, yes, but just some minor writer’s block and a huge stack of “real” work. No worries because I have some great food and farm shots to share with you instead and a simple little recipe at the bottom to keep us all twirling around the kitchen for another day.
My apologies in advance for anyone using dial-up…this post might take some time to download.
Mediterranean-Style Marinated Baby Eggplant
Adapted from World Cook’s Collection: Mediterranean Kitchen
4 baby italian eggplant (they should fit in the palm of your hand)
1/2 c. high quality extra virgin olive oil
1 lemon, juiced
1 T. balsamic vinegar
3 large garlic cloves, crushed but still whole
1/4 c. slivered almonds or pine nuts
2 T. or so golden raisins
1 t. sugar
1 bay leaf
pinch of dried red pepper flakes
slat and pepper
Preheat your oven’s broiler on its high setting. Wash eggplants well and cut in half lengthwise. Brush with a little olive oil before placing cut side up in the broiler pan. Broil for about 5 minutes or until tops are getting nicely browned. Turn over and broil skin sides for another 5 minutes until they begin to blister and blacken slightly.
Make the marinade while eggplant is cooking. Place all remaining ingredients in a bowl or measuring cup and mix well.
Place hot eggplant into an earthenware or glass bowl. Pour the marinade over and turn eggplants to coat well. Let cool to room temperature, turning eggplants once in a while, before storing in an air-tight container in the refridgerator for up to a week. Serve cold as a side dish to a meat entre such as pork loin or lamb or as part of a vegetarian sampler supper that might included stuffed grape leaves, cacik and hummus with pita.
(makes 4 side dish servings)