Eggplant is misunderstood, but it doesn't have to be
Thursday, September 5, 2019
From the Shoreline Farmers Market
That's probably because it wasn't cooked with care. Eggplant can be a delicious meat substitution or a fantastic side dish.
It is a versatile vegetable - it can be baked, fried, mashed into a dip, roasted, grilled, stuffed, or braised.
There are a few key things to keep in mind when preparing eggplant:
- Embrace the char - burn it! Charring the outside creates a deep smokey flavor that will win you over!
- Don't forget to poke holes in the flesh if you're cooking it whole. If you don't, it could burst.
- Make sure to salt generously and drain if you're cooking eggplant slices. This helps to reduce bitterness and creates a firmer flesh.
My go-to eggplant dish is Eggplant Parmesan with Bread Crumb Topping. It's simple and a crowd pleaser (it has gooey cheese- so yea). If you're looking to for an easier introduction to eggplant try this Roasted Eggplant Baba Ghanoush recipe from Bon Appétit.
Fresh this week: Eggplant - Peaches - Corn - Fresh Basil - Watermelon - Kale - Peppers - Parsley - Garlic - Blueberries - Garlic - Sunflowers
Stop by the Shoreline Farmers Market this Saturday, September 7, 2019 to pick up some eggplant for your next summer dinner.
Upper level Shoreline Place, Westminster Way and N 155th in Shoreline, near Central Market. 10am to 3pm.
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1 comments:
Even easier - don't salt, cut a slice the size of a hamburger patty off that big purple globe, grill it in a pan or on the grill, flip, dust with red pepper flakes, splash on a little balsamic vinegar, add a slice of cheese (Havarti is good) if you are so inclined, slap that baby on a hamburger bun with mayonnaise and spinach or lettuce leaves. Feeling gourmet? Grill onions and/or mushrooms with the eggplant and cram those on as well!
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