Her Very Herby Eggplants sent me scurrying to the grocery for baby eggplant. (You see, I want to encourage the aim-to-please produce manager at my local supermarket, even if I suggested Japanese eggplant and she ordered baby eggplant and then put them at $3 a pound beside globe eggplant for $1 a pound. But hey -- seems eggplant sells at that price, for the store was plumb out.) Luckily, a few days later there were baby eggplant at the farmers market.
And OH MY: I love these little guys. And they just look so pretty on a plate, right up there with feta-stuffed zucchini and beet carpaccio.
NEXT TIME I think I'll whiz the herbs, oil and salt in a mini food processor. It might be easier to press into the grooves.
FROM THE ARCHIVES See the Recipe Box for all the eggplant recipes, starting with the summer's favorite ratatouille and
Thai-roasted eggplant salad.
A YEAR AGO Warm Tomato Corn Okra Salad ... "mid-summer farmers-market bounty (fresh tomatoes, corn and okra) warmed under the broiler, then tossed with fresh basil. Heaven!"
TWO YEARS AGO Turkey on Pita with Tomatillo Sauce ... "ah the sauce! the sauce was delicious!"
ROASTED BABY EGGPLANT HALVES with HERBS
Time to table: 40 minutes
Serves 2 (easily multiplied)
See the inspiring recipe from Lucullian Delights
1 baby eggplant, sliced in half lengthwise
Fresh herbs - I used (no parsley!), rosemary, sage, thyme, about a tablespoon per half
Garlic - 1 clove per half
Good olive oil (yes, I used the really good olive oil)
Preheat oven to 450F. (Ilva used 400F.) Cross-hatch the flesh of the eggplant with a sharp knife but do not pierce the skin. Chop the herbs and garlic together, place on of the eggplant. Salt, then press into the grooves. Drizzle with oil. (Alternatively, whiz the herbs, garlic, salt and olive oil in a mini food processor and then press the paste into the grooves.) Place in baking dish and put into hot oven for about 30 minutes or until soft.
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