Tag Archives: Eggplant

Fresh from the Farm Stand

Fresh from the Farm Stand

This article originally appeared in the July/August 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2014.  All rights reserved.  Reprinted with permission.

Fall for Nuts

Check out my October issue of The Judicial Palate.

Fall for Nuts

This article originally appeared in the October 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Pistachios 3

Eggplant and Tomato Tian

This Provençal dish is a bright accompaniment to a grilled steak or lamb chop.  The term “tian” refers to both the earthenware dish in which the vegetables are cooked and the gratin of vegetables and cheese itself.

Ingredients:

1 large eggplant (preferably Sicilian), thinly sliced

2 large tomatoes, thinly sliced

Fresh ground pepper

1/2 cup grated Parmesan cheese

Fresh basil

Sea salt

Preheat the oven to 375 degrees.  Drizzle olive oil on the bottom of a round 9-inch ceramic tart pan.  Arrange the eggplant in a layer on the bottom of the dish, permitting the slices to overlap slightly.  Then add a layer of tomato and season with pepper.  Continue to layer in this fashion until you use all of the tomato and eggplant.  Top with another drizzle of olive oil, and bake covered with aluminum foil for 30 minutes.  Uncover, add the cheese, and bake for another 30 minutes until the vegetables are browned and the eggplant is tender.  Top with fresh basil and sea salt before serving.

Tian

Close Up – Real or Fairy Tale?

Contemplating over coffee…how to prepare these fairy tale eggplant to accompany tonight’s dinner?

Eggplant 2

These tiny eggplant are less bitter and have fewer seeds than their larger counterparts.  So, simple is best to showcase their flavor…perhaps the garlic will overpower.  I will slice them in half lengthwise and sauté in olive oil for just a few minutes, making sure to rotate in the nonstick pan.  After the eggplant become tender and nicely browned, while still on the heat, I will season with sea salt and fresh ground pepper to taste, add fresh oregano and toss with a splash of balsamic vinegar glaze.

In response to Daily Post’s Weekly Photo Challenge: Close Up

Grilled Eggplant and Ricotta Makes for a Simple Summer Appetizer

I recently wrote about a very simple way to prepare eggplant in my post, “Fresh from the Farm Stand”.  Most frequently during the summer, I grill eggplant as a side dish after marinating it in extra virgin olive oil and sea salt.  (The small round Sicilian eggplants are my favorite!)

The steps are simple…First, slice the eggplant into rounds of about 1/6 to 1/4 inch thick.  Then, place a layer of slices in a large baking dish and drizzle with extra virgin olive oil and a healthy sprinkle of sea salt.  Repeat with additional layers until all slices are topped with both oil and salt.  The purpose of the salt it to extract the liquid that causes the eggplant’s bitterness.  Let the slices marinate for about one hour prior to grilling.  Grill the eggplant on medium-low heat, turning the slices with tongues so that they soften and brown.

As an alternative to a side dish, incorporate this eggplant preparation into an appetizer course.  Arrange several slices on a small plate alongside a dollop of ricotta cheese.  Drizzle the ricotta with extra virgin olive oil and top with fresh ground pepper and finishing salt.  Fresh herbs, such as basil, make for a colorful addition to this tasty starter.

Eggplant and Ricotta

Fresh from the Farm Stand

Enjoy some summer recipes in my July/August issue of The Judicial Palate.

Fresh from the Farm Stand

Farm Stand

This article originally appeared in the July/August 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.