January 11, 2012

A for Eggplant? Aubergine!

Recently on an expat forum, someone threw out that it would be fun to get ideas on something different to cook, asking friends for recipes.

The Gastro-Casa Throw down in on----  Something starting with an A--- I said almonds..... but aubergine came out. We are almost all American so I am not sure who really calls eggplant aubergine in America or Americans living in Italy, but I am game.


I adore eggplants in anyway I can get them, but right now I am craving strange flavors and went for an easy Baba Ganoosh recipe.

As is in my style, I made it easy.

I don't salt or do anything to my eggplant, I didn't slow roast it and then let it sit in a bag.

I simply cut it, skin and all, into small cubes and sauteed in olive oil with garlic and salt.

When soft, I let it cool and pureed with tahini, lemon, olive oil and some water.

My husband who hates eggplant adored it, so much I made it two times in one week.

Simple Baba Ganoush

1 eggplant, cut into small cubes
2 cloves of garlic, sliced
Extra virgin olive oil
salt (to taste)
2 tbs Tahini sauce
juice of a lemon ( to taste)
water to thin

Saute the eggplant cubes and garlic in olive oil, I like to use a lot as eggplant soaks up quite a bit.
Add salt,this will bring some of the water out of the eggplant and also add flavor.
Stir to cook evenly.

Let cool.

Puree with the tahini, lemon juice, more olive oil.
Add a little water to create a smooth sauce.


For a little kick I also add chili into the mix but you can also serve on the side or sprinkle on top.
I think it tastes better then next day when the flavors have blended.





Pretending I was having an "arab" meal, I bought pita and made a "Carrot" falafel, using a recipe from Abruzzo.

200 grams carrots, grated
200 grams breadcrumbs
1/2 cup grated parmesan
4 eggs
salt to taste

mix everything together and make "Falafel" and pan fry until golden on both sides.



To serve my bab ganoush, I toasted some pinenuts and added warmed extra virgin olive oil and some  ground chipolte pepper I have in my pantry.


Here are some more Italian eggplant recipes I have online:

Grilled Eggplant
Naples Chocolate Eggplant dessert
Caponata
Sicilian Caponata
Eggplant Timballo - foto


I LOVE EGGPLANT
enjoy

4 comments:

  1. So easy, and yet so satisfying. Thank you.

    ReplyDelete
  2. Laney6:30 PM

    Eggplant is a funny name (wonder what the history is behind it) but do you think there's a big difference between the big globe ones and the smaller ones that in the US are called Italian eggplants (wonder what they're called in Italy)?

    ReplyDelete
  3. the larger rounder eggplant which are more violet, are a "sweeter" milder eggplant. To me they are also meatier and i live big thick slices just grilled as well.

    ReplyDelete
  4. Something starting with an A--- I said almonds..... but aubergine came out. We are almost all American so I am not sure who really calls eggplant aubergine in America or Americans living in Italy, but I am game.


    ReplyDelete