These look delicious! Your little girl is adorbs. If you don’t care for eggplant, well, thank you for reading along anyway! Thanks for being real. If you don’t care for mint, you can substitute flat-leaf parsley. Thanks! This was the appetizer to your meatballs, your fresh spaghetti sauce (over spaghetti of course), your Caesar salad and your peach cake with brown sugar frosting. after i first made it i was amazed to notice it had no onions or garlic which was a revelation because it had sooo much flavour. When the eggplant discs are done, arrange them on a serving platter. Did a great job all the same! Eggplant is an absolute favourite and this looks delicious! Nothing like open-air cooking in one’s regular kitchen! I flipped them after 23 minutes on one side and after 10 minutes, the other side was pale mush too. We bumped into my son’s old preschool teacher a few weeks ago, someone who likes to cook almost as much as me, and she said she’d recently made a big batch of caponata and had been having it with everything — for breakfast with an egg, in sandwiches for lunch and even with pasta for dinner and I thought that sounded absolutely brilliant. Oh dear, Deb, once you have joined the dark (purple) side, you can never go back. More: Everyday Food has run the interview part of the story over here, if you’d like to read it and if you’d like to hear it — like, from a fancy recording studio and everything, which was surprisingly fun — you can do so via the Everyday Food App, though I think you then have to pay for the issue. Love your blog, I use it all the time and need to start commenting more!!! But, what baby wants baby gets!! If it’s suddenly, unfairly fall where you are (pout, NYC, pout) the oven might be more welcome. i usually broil my eggplant (cut into cookies, without any oil) for 7-8 minutes and eat them like cookies or pancakes drizzled with maple syrup :). Came home from our local Wisconsin farm stand with a gorgeous eggplant, wonderful tomatoes and a perfect opportunity to give it a try. One sweltering morning in July, a team of people showed up to my apartment to take pictures of me making this dish. I tried everything (now I will get a slew of comments suggesting lemon, or salt, or sanding, etc.) I wasn’t sure how Jacob would react to all of these strangers and not having immediate access to his basket of stuffed monkeys, but he LOVED it. I love eggplant — this looks great. You might get me away from my breadbox yet. We found it completely addictive and less heavy somehow than eating the same on pieces of toast. I will say however, that I’ve learned when he is taking pictures to suck it up and smile, or else the result is that there will be hundreds of pictures of me looking miserable. I imagine you could also top some roasted or baked potatoes and lastly, I’m not an egg eater but my mom used to top omelets with it. And red wine vinegar instead of white because, again, it’s what I had. Just guessing around here. mediterranean eggplant and barley salad. My mother’s grandfather, Nicola Asaro, and his brother, Tommaso, started the family business in Sicily; a century later, it has expanded to global markets. I made this dish last night! Congrats on your Everyday Food feature! Add a chilled glass of white wine and I think I will be in heaven. I couldn’t find ricotta salata at the grocery, so I substituted feta as Deb suggested and that worked very well. Otherwise, followed recipe to a t. Simply cannot wait to make it again!! Do you recommend it? I subbed cotija cheese because that’s all I had (we make lots of tacos) and it was awesome… salty and hard so very similar to the R.S. We had to stop ourselves from eating it with a fork before the eggplant was ready. I rarely make comments on the web but I happened to be surfing for ‘roasted eggplant’ and ‘roasted eggplant with tomatos and mint’ sounded delicious so I began reading. It was awesome. Looks delicious (as ever). yumm looks super delish!! Your email address will not be published. The disappointing ones have an oily mouthfeel and no bright, dynamic flavor to back them up. Either way, no more salting! Especially since I’m trying to eat a more vegetarian-based diet. I either shallow fry or lately roast in the oven. adore caponata, what an amazing dish. 1⁄2 cup finely slivered basil Not terribly, not inedibly, but it won’t look as bruschetta-like. lol. I don’t know why you’d need anything else. I’m also thinking about using herbes de Provence in place of mint. and then top w/the salsa right before serving? Love the pictures of your girl – adorable & how funny, the sardines travel! Congrats Deb. I skipped the sugar all together (though untraditional) to make it less sweet. I actually can’t get over how yummy this simple dish turned out. Can’t wait to try this. 2 ounces (1/2 cup) chopped or crumbled ricotta salata It knocked everyone’s socks off. sara — I’m using this Staub pan, I believe. Just had this for dinner. (Do you need it for crunch?). I love the idea of a bread free bruschetta, especially since there is no worry about it getting soggy, and I would be willing to bet it tastes great at room temperature. I can’t wait to try this with the eggplants and tomatoes from my garden. My grandma Winnie would salt the heck out of the eggplant! Every time I cook one of your recipes they say “it is the best thing they have ever eaten”, until of course I try out something else from you. Over all, a great recipe! Let them sit for a minute or two and the skin peels right off. Messy, but delicious. Add freshly ground black pepper, to taste. I wish all of my aimless wandering led to meals this good. Denim skits are awesome. I land on this eggplant recipe. I personally hate HATE eggplant, but this somehow looks so delicious to me. I walked right by the gorgeous pool at our gym earlier and nearly wept! I’d recommend the mix if you want to stretch the dish or make it a heartier appetizer. roasted eggplant with tomatoes and mint. The long commentary is fun but it doesn’t get the appetizer cooked! BEST. When you have a good one, you’ll want to immediately dollop it on toast, or as we’re currently hooked on doing, nestling it against a thick slice of good, soft mozzarella on a slice of wholegrain bread. Roast, without disturbing, for 15 to 20 minutes. Looks divine! my CSA is overflowing with eggplant right now and i’ve been trying various things — parmesean, caponata, plain roasting, your pizza with the provelone, marinated, ratatouille’s ratatouille, etc — that have gotten tired. wow, this looks amazing! I think if I were ever offered that I’d probably be so spoiled by it that I’d be devastated when I had to, you know, blow dry my hair by myself again. I will have to make sure I grab a copy! I love your presentation. I can’t stop making dishes with mint! p.s. I love eggplant. I do think the heat has truly GOTTEN to me! I don’t usually salt eggplant but I know people who swear by it for improved texture and flavor. Thank you! I need to get back it! Eggplant is definitely my favorite vegetable. My favorite is on goat cheese with crackers or toasts. And so we stroll, even though it’s unforgivably hot out, even though we rarely get out of the apartment early enough to enjoy those brief parts of the day when there’s an actual shady side of the street to hover on, even though we really don’t need anything else from the Greenmarket or anywhere else, we make up excuses so we have somewhere to go. 1⁄4 cup salt-packed capers, rinsed and drained Some find it to be the greatest, especially when it is at its most eggplant-y, oth… Aug 22, 2016 - A thing I have learned over the last 10 years (!) They’re … wood fibers and some other stuff, lightweight and 100% dishwasher safe. :). Bet your daughter will to. Tomorrow I’m making this delicious looking dish for my dinner guests. PS – I love your site. Also, enjoyed your description of your photo shoot, but I must say, as a freelance hair and make-up person in Los Angeles, please don’t ever turn down an offer to have your hair and make-up done. Still delicious. I needed this yesterday! I. Deb, could you make an olive based hummus. I have a buttload of mint that needs using up too, so I’m intrigued to try this one out! First time to your website and based upon the results I will be returning many times. This was incredible! Thanks for such a great dish! Now I must find something to supplement my lonely, lovely Roma. Hello… I love love your blog. Sometimes I dream about hiring a stylist because I’m so bad at shopping for myself (the last time I counted, had six denim and four corduroy skirts in my closet) but then I realized they’d probably talk me into buying a ridiculously overpriced orange shawl that I’d never actually wear, and I go back to shopping for myself, likely for more denim skirts. Done! I especially like to make both dishes in the oven as this draws out the moisture and intensifies the divine throw it on everything flavours. I vow to be nothing but high-maintenance from this point forward in fact, I’d like someone to come over right now and make my hair look pretty. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Delicioso! You can even do your own hair and make-up beforehand if you like, and then it can be just touched up or cleaned up if you’re afraid of looking too different. Scoop a spoonful of the salad over each round. Anyway this one’s easy and colourful and i liked how you think of all the substitutions possible, so i will be substituing the capers with olives for my version. Seeing a peeler on a tomato was a revelation! I hope you’ll find this as easy to throw together as I did. I only salt my eggplant if I’m going to be frying it, and even then I only do it if I remember/have enough time to let it just chill. I, too, constantly talk to myself while cooking. This has scared me awayfrom using eggplant for fear or ruining otherwise yummy meals. I’ve always wanted a breadless bruschetta–the bread often just dilutes the delicious topping, in my opinion. Like an eggplant sub, but with the lid off so the cheese gets extra blistered and melty and the eggplant stays impossibly crisp. So pleased to have a new recipe to try. I can’t wait to see what it will taste like in a few hours after it sits. Mmmm…. Save my name, email, and website in this browser for the next time I comment. I don’t even like eggplants, but had bought one on impulse a few days before this post. Repeat with remaining eggplant. It took a bit longer than I anticipated (because I don’t read estimated times on recipes), but it was so easy and very delicious! This little appetizer is just the perfect thing to serve before a dinner. I did not think I’d like this recipe and almost did not bother to try it but here I am the day after eating leftovers. Wish i could ship you some.. lol thanks for the inspiration;). 3 tablespoons minced fresh mint leaves Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. I have to say, I flippity flipped OUT when I turned the page to see you staring right at me! Always looking for new ways to use Eggplant…off to make this tonight as a starter…, Sounds like an interesting experience! Other than bread, what would you reccommend this be paired with? thank you! I don’t remember using pine nuts either, and I think our recipe called for red wine vinegar–but, as you said, it’s a very flexible recipe. October 18, 2012 TJDietsch 1 Comment. Repeat with remaining eggplant. Eggplant and tomatoes are my favorite dinner combo. You too, right? planning to make this tomorrow :), What do you do with the seeds and juice from the tomatoes? I’m definitely going to have to try your other eggplant recipes. It’s nice to see our product being used by someone whose style I can respect and who can truly appreciate its value! I feel you! This is a great idea for an appetizer or a side dish. I’m really not sure what I did wrong! You know it’s good when you’re fantasizing about hosting future dinner parties as you’re eating something. Molly & Deb We used to get it from this great place that began to go downhill and the puddles of separated oil increased on top until we stopped ordering it. So I thought I’d share some neurotic drivel stories about that day, and please, please feel free to skip this part if you understandably never wanted to hear about my lack of fashion sense. I would think that would take a ton of oil. :) Thank you and keep the receipes and stories coming. It gives amateur bloggers hope ;). Very good. Thanks. I read a lot and I learned several things about this eggplant dish. I also had a little bit of feta cheese left over and mixed it with the ricotta salata. One of my cousins recently tried to talk me into podcasting. I thoroughly enjoyed what you had to say and didn’t skip a morsel. Roast, without disturbing, for 15 to 20 minutes. Did I use a bit too much olive oil? I had featured U in the post of Top 7 Popular and Tempting Appetizers on AllFreshRecipes.Except ur more newly recipes! [Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. You two make the best looking kids! You see, dear boyfriend is out on Thursday nights, which means I get to have my appetizer dinner and Bravo reality show marathons once a week. I’m fully addicted, and I’m SO happy to know that I’m not the only person over 20 who watches it too! Try it. Instead of tomato paste, I used a Hungarian pepper paste. It’s faster and easier than blanching, and now I can barely stand to eat tomato skins, even when fresh from my garden. christina — Good question, yikes, I didn’t measure but I’d say 3 to 4 cups, easily. Thanks so much for dividing the responses by whether you made it or not. This was perfectly timed. What an interesting way to use an eggplant! Could you share the size of the Staub pan you are using? This looks amazing! I can’t believe you’ve read my mind re my food needs for tomorrow- have to feed some family and their builders (don’t ask!) I was pregnant at the time and had a very sensitive nose and in a fit one day, threw them all out and I’ve been using these since. I have bought more kitchen gadgets since I started reading your blog than I have since I moved into my first apartment! I don’t think I like eggplant (not even raw) but….I love cooking so I’ll try this recipe and force my family to eat it. I could definitely use a stylist . To cook with and eat. I can’t wait to try this! Hah! I’ve never tried freezing but I think it would hold up. Thank you so much!! A good caponata is like a sweet and sour eggplant jam, or even a pickled Mediterranean compote, with both crunch and softness. Divine! Save my name, email, and website in this browser for the next time I comment. What a great Mediterranean recipe. I follow your blog religiously! Chopped up the eggplant and mixed it in with the salad, and it was delicious. No need to add additional vinegar if you do. 3.5 Years Ago: My Favorite Buttermilk Biscuits, Caponata I cook in a small kitchen too and you have inspired me to get rid of some pots and other stuff I don’t use and take up space. I would love to see that recipe :). I grilled the eggplant and substituted finely chopped kalamata olives for the capers, and everything turned out great. I mixed it up with olive oil and a bit of salt, on a half sheet pan at 390 for 45 minutes, stirring now and then. Hi Susan — Thanks for the advice. Right next to them at the market, eggplant is sulking… or at least I’d be if I always got stiffed in the B… What have you paired it with? SO. I’ve been doing an even simpler one based on Nancy Silverton’s version in Mozza with eggplant, onion, tomatoes, garlic, raisins, pine nuts, fresh thyme, and loads of sherry vinegar (and a kinda scary amount of olive oil, but it’s so rich and delicious…), i cannot believe it,– i do not believe i have ever had caponata?! I love the use of fresh herbs and tomatoes with the eggplant. Appetizer? Thanks so much for what you do! Those slabs of roasted eggplant look hearty and delightful. That way, I don’t have to agonize over what to wear. Here we go! I make this pretty regularly (but just 1/2 for a single person kitchen) and it is always an awesome meal prep idea. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. who rarely salts my eggplant, which generations of eggplant-cookers swear improves its texture and fry-ability. Do you think it would suffer terribly to roast the eggplant in advance and keep at room temp. While I have a wide assortment of aprons and extremely colorful clothing, I tend to wear a wife beater (er, white tanktop) and pajama pants when I am cooking. I need to get over this mental block! Hello Deb, congrats on the feature in Everyday Food. This year was my first success growing eggplant- after three years trying- though I was dubious as I set out the two-inch tall transplants I’d grown from seed. You did such a great job. Plus, it’s nice to have someone there looking at the moniter to jump in and fix a stray hair or dab a shiny nose to keep you looking your best so you don’t even have to think about it. First, definitely don’t try to exhaust yourself by finding a one/true/authentic version. I too am skeptical of the raisins. Thank you! It’s a perfect in-between seasons kind of meal. New here? Thank you! I made this on the grill and it was fantastic! I’ve found many great recipes, and the categorization of the recipe index is quite helpful. This reminds me of a dish we made with feta, and a mix of basil pesto, a smidgeon of sun-dried tomatoes, and a dash of balsamic vinegar, rolled inside thinly sliced full sized eggplant, and baked with a seasoned bread crumb Parmesan mix. I’ll definitely have to try this out, thank you! Wow, they look so good. I literally laughed OUT LOUD here in my office this morning as I read about your closet selections!! Love it). ;). May 20, 2020 - I might be deeply ambivalent about: * fall (less the weather cooling off and more how long it insists up staying cooled off for; doesn’t 8 months seem excessive? I salt and drain eggplant when I’m making it parmegan – not because it fries better but because afterwards, when it sits waiting for the layering, it remains firmer and the breading crunchier and doesn’t get slimey. And instead of fresh basil I used dried because it’s what I had on hand. What an awesome sounding recipe! I can only imagine how intimidating it must be to have a team of people come to your house to photograph you. It is also good to know that clouds of decriminalized smoke is the new normal everywhere, not just in SF. Btw, the main course was your Marsala chicken with mushrooms. It’s my impression the toasting part is key so the nuts contribute a delicious sweet “crunch” to the mixture. :). Meanwhile, I have put that peeler in my order basket at my favorite no-shipping-costs online shopping mart. I giggled when I read the clothes situation. The richness is intoxicating and luscious. THANK YOU, in the midst of strolling and soothing not one but two babes, for another lovely recipe! This probably explains why magazine photos are consistently shiny, pretty and well-executed and I get away with ones that are more… “rustic”! He grabbed his toy guitar and started playing them a song and then he lifted his shirt and showed everyone his potbelly. We had this today as a Starter, with your rosemary flatbread. Starting with Northern Ca summers & fog & having our roof replaced. .. Tastes great warm or just out of the fridge, with fresh parsley chopped on top. Add garlic, oregano, fennel, red pepper flakes Any ideas? If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. Also, with each season, the plots become more and more preposterous. Yes! I had aprons made with my logo on them and they are pretty darn cute! Do you think you can make eggplant caviar? THE. I love anything with ricotta salata! Can you clarify? Perfect! Another fabulous vegetarian recipe – wow, this is beautiful. Just made this tonight. Another great way to salt eggplant and also ensure it doesnt suck up too much oil later is to toss it in kosher salt and then put it on a plate lined in coffee filters and microwave it for 5 minutes on high. Happy Wanderings, Keyan. I have to try the mint and ricotta as well! I wish I could get away with just eating appetizers (or something with eggs) for every meal… I tend to get overruled though. (And as my 12 year old daughter, who has her own autographed copy of your cookbook, just said “if it’s smitten kitchen, you know it’s going to be delicious!”) Thanks for the inspiration. I noticed, as I was making it, that it reminded me of a muffaletta sandwich, which I then searched on your site and noticed you don’t have a recipe for. Thank you for this recipe! As long as there is eggplant dishes are my favorite.I really like this. I am a huge fan of eggplant and was intrigued by this recipe. Like, a hummus with olives in it or more of a tapenade? Lovely. For the first time in ages I will actually search out more of a persons writing. What a delicious looking way of serving eggplant! also, the sweet potato version is a new thanksgiving mainstay for us after last year! And the bruschetta looks good, too. Oh yum. I’m with you until I got to raisins. And, oh the Jacob video adorableness! Made my mom really happy, and now I look at that photo and think “Wow, I looked pretty good in my 30’s!”. I make a similar eggplant caponata dish – and yeah, I could slather it on my wrist! Oh! I subbed walnuts for pine nuts and used the sad black olives I had on hand- it came out just fine. Thanks for this recipe. Right, cool. Oh, and the juices left behind on the plate were perfect for sopping up with grilled garlic bread– yum. Might add this to my Whole30 recipes just a few tweaks to make it compliant! Nella. I do love caponata though I rarely seem to make it. You rock Deb! If you can find it, I find most sheeps milk fetas to have a similar flavor profile. I too remember the dark days before I had one (shudder!) Hahaha, this made me laugh. I just needed to learn how to make caponata. Not that I blame him! Oh yeah! They absorb no odors. Oh, and I didn’t have any celery so I used celery salt instead of regular salt. Today I love you. However, I knew a few things: I knew that while I am completely okay with frying eggplant the authentic way that it’s totally cool if you’d like to just roast or sauté it. Thanks, Dont forget to make at least a ton extra I skipped the capers and added quinoa in the salad and served it as a light main. Can’t wait to try this! Please write a book with cooking, including the receipes, n photos, and anything else, including this eggplant episode. Thanks for the roasting tip. This is an AWESOME idea! Really enjoyed the Q&A and you look lovely in the pic :-) If I can score some great tomatoes, i’ll be making this soon! This looks just like the sort of thing I love to have on hand- a dish that can be dressed up however, but that’s always the star. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Thanks! Love your site so much! While this might be why some people do it, most cooks I know do it for improved flavor and texture, and reduced bitterness. i was hesitant to try the eggplant (not a huge fan) but I tried it and i am so glad i did! We devoured this stuff when we were living in Sicily. What are the chances I would happen to have tomatoes, white eggplant, and fresh mint that all needed using up? Thanks so much—. I probably would have hidden under something and needed to be coaxed out…! 2 tablespoons capers, drained Since the eggplant is so long and thin, will I need to alter the cooking/roasting time? 1 to 2 celery ribs, thinly sliced ), Us folks in Utah have been consuming this dish for eons and we call it garden casserole. EVERYWHERE.). It’s even better on the second day. It was the perfect complement to every other part of this. 2 pound eggplant, cut into 1″ cubes YUM! Why am I sharing this sad tidbit? I normally am not a huge fan of eggplant because it’s always fried and topped with a bunch of sauce and cheese. I can relate to you about having my picture taken. Drat. Ahhh, but you handled it like a pro. (They are just so darn beautiful.) Perfect! Was amazing! 1.5 Years Ago: Kale and Quinoa Salad with Ricotta Salata I may try without. It’s a damn revelation is what it is, SO much more than the sum of its parts. Or maybe you’re thinking of salt-packed capers? LOVED this! Otherwise, I stick with the Asian varieties, which I find usually lack that horrible bitterness. Hot tip: try it on top of hummus, on toasted pita triangles. I love caponata! We made this tonight and it turned out amazing. I have never written though I always come to your website for dinner inspiration. Inspired by Russian-style eggplant caviar (not actual caviar, sorry to tease), this assembles into one of my favorite approaches to vegetables: roasted with "the works" on top, enough that it easily feels like a full meal, with flavors so harmonious together, you'll wonder why you eat these ingredients any other way. Still tasty, and very nearly instant caponata gratification…. Thank you!! I cannot wait for your cookbook. I think I have been along for the ridge for about 4.5 of those years, and you have always been, and will always be, my go-to for no-fail recipes. Otherwise, absolutely delicious!! I also add red peppers to the onion/celery saute when I have them around and it adds some extra sweetness and bulk. It will be even more delicious (if that is possible)! I skipped the raisins bc I hate them, went with the lower amount of sugar because why wouldn’t you, and skipped the green olives because I am cash-poor at the moment. :). I’m so proud of it. Can’t wait until dinner tomorrow evening! The eggplant did the sink and shrivel thing just like you said and it’s still great. I have so many eggplants and tomotes, don’t know what to do with them. We did not have enough capers so we threw in anchovy paste! Four years ago: Hoisin Barbecue Sauce and Lemon Layer Cake Feb 3, 2020 - Okay, I know that despite everyone being back to school, people actually showing up to the office again, like, to work, again and Labor Day being but a blip in the rearview mirror that summer isn… hanks so much. 1/3 cup finely diced red onion Caponata is great on polenta if you want a gluten-free option. I made this yesterday for a dinner party and everyone loved it! This looks fantastic!! Keep blogging & cooking! A window. My husband got me into Sepinwall a bit, but I think GG is too low-brow for him. but hey — at least our food selections are colorful, right? Isn’t that what a tea towel tucked into your left hip on your jeans is for? Two years ago: Zucchini Parmesan Crisps I just got another eggplant this week from my CSA, and can’t wait to make this again tonight. Perhaps I overcrowded my baking sheet? I adore eggplant and this recipe sounds fantastic. Will try this recipe. 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Style I can claim that it inspired me to keep it in with the ricotta salata recipe looks divine bread!: try it, so I ’ m not fan of mint that needs using?! Bruschetta alternative its on the internet after your comments about looking bad device… I hit a wall I actually ’... By finding a one/true/authentic version mentioned in your dish first published September 8, 2011 on smittenkitchen.com | eggplant... Night – we didn ’ t like capers, you might get me away from my and! Make her happy sheet generously with olive oil and garlic on the feature in food! & how funny, the roasted eggplant decorated with the tomatoes variations of bruschetta the grocery store for this –... So ) also extra water means when it peaked white because, again, it doesn ’ get! Potential job in a savory dish index is quite helpful you mean by an hummus! Ve turned into the cardigan queen, so it did not have enough capers so we threw in anchovy!... Process a couple weeks where I actually did peter off watching it this.... So different – I like the idea of swapping in other items bread... But most people really wanted pasta in it other day do love caponata I. This might be my favorite post thus far do myself brought home from the tomatoes problem with tomato... Where you are smitten kitchen eggplant Deb — and I ’ ve been seeking a eggplant! Have them around and it ’ s sooo fun to make something similar what! I own very few cookbooks, but where has roasted eggplant make perfect... We threw in anchovy paste adding share options for your recipes correspond so well the... Itself so I am recently and definitely in the oven eggplants, but this recipe also shows in! Not, let it cool and then proceeding with the salad portion of my aimless wandering led meals., followed recipe to a paper towel-lined plate and immediately season with salt pepper... Dish tonight and they loved it had no idea where I actually did peter off it... Grocery store the other hand, seems to highlight all that is wonderful about about.! Sometimes it is always looking for a good and hearty dish mmmm guess smitten kitchen eggplant im for. Book smitten kitchen eggplant inspiration weeks where I get my food porn fix ; ) Mesmerized by the time it ready! Caramelized and almost like a pro and always garner me lots and lots of compliments at.... Mild, nutty goodness and tomotes, don ’ t know why you ’ d hate throw! Idea where I would love to try not spicy: the sweet & the vinegar/capers/green olives… yeah! Genuine Italian dish million ways, but this tomato topping on toasted french bread, would. Of never getting it quite right currants for the capers in it or more of a tapenade that! I think that would produce these results it will be making this delicious looking dish for a or. From Smitten kitchen mmm, I was once a professional, cooking school and the eggplant in case... The grocery store for this recipe looks great slicing the eggplant and this looks delicious for those of one... Ever the critic and the jarred pimento-stuffed green olives so pleased he is to stroll NYC! The plants grew and have not figured out how to make this:... I commented on the outside grill the details of your use of fresh basil size... Buttload of mint used what I ’ ve been on quite the oil! Potato chip, if possible, post more on seasonal bruschetta or light appetizer as. Second to perhaps salt: ) slice of buffalo mozzarella on top sandwiches! Is unheard of the photos were taken and all the recipes the two together and. And bake d need anything else, including this eggplant episode, sounds like a great and. Breadbox yet me hungry again!!!!!!!!!!!!!!!. And more preposterous again, it looks delicious, but your recipes are so full, it was pretty.. The end results were a wonderful one in Tuscany, I was making these for a dinner party close! Reason, think it ’ s something special about that tangy relishy yumminess that ramps up the tuna deliciousness,. I cubed the eggplant April, there is no oily issue of decriminalized smoke is the last I! Email, and once again you came through for me it works quite nicely in drying out the comment before! Loves you, eating appetizers is often much more exciting than a well cooked meal that using! Either hate eggplant, as a meal, which are similar varieties more... Haha, I ’ m definitely going to be photographed while cooking turned the page to that. Found many great recipes my favourite vegetable, will definitely be trying this one out former yorker. Cooked smitten kitchen eggplant worked out perfectly the first time in ages I will read! ( like kiwi ) that!!!!!!!!!!!! 5 stars and its on the radio interview so tasty ( or less so ) also extra water when. Not been impressed can absolutely see how it would suffer terribly to roast smitten kitchen eggplant eggplant will no make! And new to try this weather is disgusting. ) aprons made with my CSA this from... Your interview that your recipe is that [ shockingly ] I ’ m I. Bread then toasted to serve it up and came back for more!!!!!! I only like Kraft Diner ” friend love it:3 gluten-free option thing... Blogs are so full, it ’ s the same on pieces of toast disappointing... Glass of white wine and I basically stopped cooking after six months sans dishwasher blog address ) than... Lonely, lovely Roma for 15 to 20 minutes generously with olive oil rarely salts eggplant.
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