Comments on: Eggplant variations

By: Eilish

Eilish — Mon, 11 Aug 2008 20:50:19 +0000

I just had a wonderful eggplant lunch from my garden (mostly). It is from the very ingenious Alton Brown and it is perfect for a quick lunch on a hot afternoon. Peel and slice the eggplant into 1/2 inch rounds. Purge for thirty minutes by sprinkling with kosher salt and then rinse and dry thoroughly. Slice the eggplant into strips, chop some tomatoes, garlic and fresh basil. Heat olive oil in pan. Saute eggplant for one minute. Add tomatoes and garlic and cook one minute. Add basil, salt and pepper (red pepper flakes if you want kick) cook one minute. Take off of heat and add enough cream to make a nice sauce and let reduce for one minute. Toss some parmesan on top and enjoy! I like a nice Italian white with it, myself.

By: Casey

Casey — Mon, 11 Aug 2008 14:57:05 +0000

what a weldome post. our garden has a glorious assortment of eggplants right now and this seems an easy way to prepare them–although when you want to exert a bit more effort, you should seek out Richafrd Olney’s ideas in “Simple French Food.”

By: Think On It » Summer smooch

Think On It » Summer smooch — Sat, 09 Aug 2008 18:27:42 +0000

[...] ill she kept it until she died. I planned to dazzle you with this image of her in her thirties, but Mr. Henry beat me to it! I call that really strange, that two different people on different continents should [...]