Ode to an Eggplant
A dear friend who shall remain nameless for what I am about to disclose is a serious fault - does not care for eggplant. So when this beauty of nature arrived in her vegetable box, I was fortunate enough to be the recipient of its glory. Take a gander:
Have you ever seen something so lovely? By far and beyond, this is the most beautiful specimen of eggplant I have ever seen. I am almost - almost - tempted to switch vegetable box deliveries.
After the photoshoot, the eggplant was lovingly bathed and prepared as a fine entree, worthy of kings: baked stuff eggplant. Here's what you do: slice in half the long way and cut some 1/2-inch slices in the flesh. Rub the surface with olive oil and then put face-down onto a baking pan. Bake for about 30 minutes at 350 until the flesh is soft. Does not have to be completely cooked, just enough to make it easy to scoop out.
In the meanwhile, make some rice - I used couscous this time because its quick and tasty. Also, chop some tasty things. For this round, we had: bacon, shallot, garlic, sundried tomatoes, scallops and shrimp. You can also use things like: sausage, ground chicken, pork or beef, fresh tomatoes, fresh herbs, especially basil, dried mushrooms, thin slivers of bell pepper, celery, and really just about anything. Fry these up in a pan until soft. When eggplant is done, scoop out and add to fry pan, combine. Also add rice-like component. When combined and heated, put mixture back into eggplant shells. You'll likely need to pack it down. I like to top with breadcrumbs, but I forgot this time. I did, however, remember to top with goat cheese and paremsan - yummm!!
Have you ever seen something so lovely? By far and beyond, this is the most beautiful specimen of eggplant I have ever seen. I am almost - almost - tempted to switch vegetable box deliveries.
After the photoshoot, the eggplant was lovingly bathed and prepared as a fine entree, worthy of kings: baked stuff eggplant. Here's what you do: slice in half the long way and cut some 1/2-inch slices in the flesh. Rub the surface with olive oil and then put face-down onto a baking pan. Bake for about 30 minutes at 350 until the flesh is soft. Does not have to be completely cooked, just enough to make it easy to scoop out.
In the meanwhile, make some rice - I used couscous this time because its quick and tasty. Also, chop some tasty things. For this round, we had: bacon, shallot, garlic, sundried tomatoes, scallops and shrimp. You can also use things like: sausage, ground chicken, pork or beef, fresh tomatoes, fresh herbs, especially basil, dried mushrooms, thin slivers of bell pepper, celery, and really just about anything. Fry these up in a pan until soft. When eggplant is done, scoop out and add to fry pan, combine. Also add rice-like component. When combined and heated, put mixture back into eggplant shells. You'll likely need to pack it down. I like to top with breadcrumbs, but I forgot this time. I did, however, remember to top with goat cheese and paremsan - yummm!!
Comments
Post a Comment