I know it's been a long time time since I've written...sorry. I received so many inquiries about the Grilled Eggplant that you have shamed me into being a responsible blogger and writing this article. Thank you, sometimes we all need some prodding!
Before the recipe, let's talk eggplant. Oddly, it's misunderstood and underrated. Because of it's pleasant but bitter flavor, many people think they don't like it! Fact is, you need to learn how to handle this great vegetable or purchase a dish from a restaurant that can take the time to prepare properly. You will find, most
Mediterranean countries use eggplant regularly. It's interesting flavor really works as a balance ingredient in many recipe.
Eggplant is a member of the nightshade family which includes tomatoes and potatoes. It grows on a vine like tomatoes. Eggplant is very rich in fiber and potassium and contains about 80 minerals and vitamins. Although available all year, August to October is our actual growing season in the U.S. I'm going to be picking my first the end of this week!
Look for eggplant that is firm and has a smooth, shiny skin and fresh green stem end. It should be heavy for it's size, an indication the flesh is solid and without excess seeds. Mature eggplant with a dull skin and dark seeds will probably be bitter! Some of the large globe eggplant have a tough skin and need to be peeled, but if you are braising or boiling peeling is not necessary. Modern varieties are bitter free, the reason to salt is to draw out moisture. This is an optional step but one I always use. After letting stand for about 45 minutes to an hour, rinse and dry the eggplant. The dried piece will absorb less oil and have a creamy, mild texture.
Sauteing in olive oil will add a richness in flavor, frying will become golden and intensified.
Ok...so now are you ready to try your hand at cooking some eggplant? Nervous? Start with some Italian music and a glass of wine. Go to the store and buy the eggplant before you start drinking!!!
Eggplant Appetizer
1 large eggplant, sliced ¼ “ thick
4 Tablespoons extra-virgin olive oil
4 Tablespoons fresh lemon juice
2 Tablespoons parsley, finely chopped
2 Tablespoons fresh basil, chopped
¼ teaspoon garlic powder
Salt & pepper to taste
Salt eggplant slices and let drain for about an hour. Squeeze, Rinse and pat dry. Combine the remaining ingredients, mix and set aside. Again, it’s your option to cook on the grill or just use the stovetop. In either case, lightly oil your cooking surface and preheat. Lightly brush olive oil on both sides of eggplant and cook until tender. Arrange the cooked slices of eggplant on a platter, beat the lemon mixture and evenly pour over the eggplant. Cover your platter tightly with plastic wrap and allow to marinate at least 4 hours to overnight. Serve at room temperature. Put some nice garnish on the platter, like parsley and rosemary. A couple of nasturtiums adds the perfect color. That's it... Buon Appetito!
Farro has a long and glorious history, being the original wheat, it is the grain from which all others derive. Farro fed the Mediterranean for a few thousand years and was the breakfast of the Roman legions. Being very difficult to grow, as hybrids emerged, cultivation dwindled to just two valleys in Italy. Almost extinct, it became a haute grain in elegant restaurants in France and Italy. Although a dark horse in America it is gaining in popularity, mainly because of it's nutritional value and ease in digestion. It does contain gluten but a weaker form than our modern wheat, so it digests quickly and with ease.
