Andrew's Embracing Eggplant

Andrew's Embracing Eggplant Eggplant is a nutrient-dense, tasty vegetable that often meets the same fate when it arrives in the kitchen.

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Grilled Eggplant with Olive, Orange & Anchovy VinaigretteIngredientsFor the vinaigrette:2 anchovy fillets (preferably sa...
10/04/2020

Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

Ingredients
For the vinaigrette:
2 anchovy fillets (preferably salt packed), rinsed
1 small clove garlic
Kosher salt
1/4 cup black olives, such as Niçoise or Kalamata, rinsed well, pitted, and chopped finely
1/4 cup extra-virgin olive oil
1 Tbs. fresh orange juice
2 Tbs. red-wine vinegar; more to taste
1/2 tsp. finely chopped orange zest
Freshly ground black pepper
For the eggplant:
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt

Preparation
Make the vinaigrette:
With a mortar and pestle, pound the anchovy, garlic, and a pinch of salt to a paste, or mince the anchovy and garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Unless you’re using a large mortar, transfer the mixture to a medium bowl. Whisk in the olives, olive oil, orange juice, vinegar, and orange zest. Season to taste with salt, pepper, and more red wine vinegar, if necessary.
Grill the eggplant:
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
Just before serving, whisk the vinaigrette again and spoon it over the grilled eggplant—you may not need it all—or serve on the side.

Pureed Eggplant Soup with Tomato RelishIngredientsFor the soup:4 Tbs. olive oil1 lb. eggplant (1 medium eggplant), slice...
10/02/2020

Pureed Eggplant Soup with Tomato Relish

Ingredients
For the soup:
4 Tbs. olive oil
1 lb. eggplant (1 medium eggplant), sliced in half lengthwise
Kosher salt and freshly ground black pepper
5 cups homemade or low-salt canned chicken broth
8 large sprigs fresh basil
12 stems fresh parsley
2 sprigs fresh thyme
1 large onion, sliced (to yield 1-1/2 cups)
1-1/2 Tbs. minced fresh garlic
For the relish:
2 tsp. extra-virgin olive oil; more for garnish
2 tsp. minced fresh garlic
1/4 tsp. kosher salt
1 medium-size ripe tomato, peeled, seeded, and cut into small dice
1/2 tsp. sherry vinegar
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley

Preparation
Make the soup:
Heat the oven to 375°F. Spread 2 Tbs. of the oil on a rimmed baking sheet. Season the cut side of the eggplant with salt and pepper and put the halves face down on the pan. Roast until tender, about 40 minutes; a knife will enter the flesh easily. When the eggplant is cool enough to handle, scrape out the flesh with a spoon. Discard the skin.
Meanwhile, put the chicken broth, basil, parsley stems, and thyme in a large saucepan or a stockpot. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Strain the broth.
Heat the remaining 2 Tbs. olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring frequently, until golden and caramelized, about 20 minutes. Stir in 3/4 tsp. salt and the garlic. Add 4 cups of the stock, bring to a boil, add the eggplant flesh, reduce to a simmer, and cook for 5 minutes.
Ladle about 1 cup of vegetables and about half as much broth into a blender. Cover, but remove the center cap or keep the lid slightly cracked with the openeing away from you. Cover the lid with a folded dishtowel. Blend in pulses or on low speed at first, and then continuously until you have a completely smooth purée, adding more broth only if needed. With the blender on, carefully ladle in more vegetables and broth through the feeder hold, keeping the ratio about the same, until the blender is half full.
Strain the purée through a fine sieve set over a bowl, pressing it through with a rubber spatula. Purée and strain the remaining soup. Thin the soup, if necessary, so it has the consistency of heavy cream (you may not need all the broth).

Spaghetti with Grilled Eggplant, Tomato & OnionIngredients1/4 cup extra-virgin olive oil; more for brushing6 Tbs. finely...
09/30/2020

Spaghetti with Grilled Eggplant, Tomato & Onion

Ingredients
1/4 cup extra-virgin olive oil; more for brushing
6 Tbs. finely chopped fresh basil
2 or 3 large cloves garlic, finely chopped
1/4 cup crushed walnuts
Kosher salt
1 medium eggplant (about 1 lb.), peeled and cut into 3/8-inch slices
1 beefsteak tomato (about 1 lb.), halved
1 medium onion, peeled and cut into 3 or 4 thick slices
Freshly ground black pepper
1 lb. dried spaghetti
Freshly grated Parmigiano-Reggiano (optional)

Preparation
Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. In a bowl, mix the olive oil, basil, garlic, walnuts, and 1 tsp. salt. Brush the eggplant, tomato, and onion with more olive oil, season with salt and pepper, and put them on the grill. Grill the tomato, turning only once, until the skin is blistering and the flesh looks mushy and cooked, 15 to 25 minutes. Grill the onion until soft and blackened on both sides, about 15 minutes. Grill the eggplant until golden brown and tender, 10 to 25 minutes. Coarsely chop the eggplant, tomato, and onion; put them in a large bowl along with their juices.
Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the spaghetti. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with freshly grated Parmigiano, if you like.

Green Curry with Chicken and Thai EggplantIngredients1 (13.5- to 14-oz.) can coconut milk (more for garnish)1/4 cup gree...
09/28/2020

Green Curry with Chicken and Thai Eggplant

Ingredients
1 (13.5- to 14-oz.) can coconut milk (more for garnish)
1/4 cup green curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 lb. boneless chicken thighs, cut into 1/4-thick bite-size strips
3/4 cup Thai eggplant wedges
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
3/4 cup bite-size pineapple chunks
3/4 cup halved cherry tomatoes
3/4 cup loosely packed fresh Italian or Thai basil leaves

Preparation
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken, eggplant, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another 2 minutes, add the pineapple and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with a drizzle of coconut milk.

Address

9451 Telstar Avenue
El Monte, CA
91731

Telephone

+16013107018

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