I have been asked a few times for this recipe, so I thought I would post it. I love the color of eggplant and I love to eat it as well. I just hate working with it. To do it right, you must get as much moisture out of the plant before you prepare it. That usually takes time and patience. 2 things I lack. This time was the first time I have tried salting the sliced eggplant rather than pressing it. I like the salt technique it worked well but took longer. It left the slices less discolored than pressing, but it did add a bit more salty flavor than I care for. It was fine for Keith.
Above I have cut the plant lengthwise and have salted and left in a colander for several hours to sweat. Occasionally I would dab at them to take of moisture, but for the most part, they just sat there and dripped. Then I sprinkled a little rosemary and garlic on one side and sauteed for about 90 seconds on each side, then transferred to a paper towel.
below I placed a slice of Gorgonzola cheese at one end. If you use a milder cheese you could add more, the cheese was super strong.
Then I rolled them up and skewered them with tooth picks. If you chill these off, you can remove the picks. Mine rarely make it to the cooler before being eaten.
I have been asked a few times for this recipe, so I thought I would post it. I love the color of eggplant and I love to eat it as well. I just hate working with it. To do it right, you must get as much moisture out of the plant before you prepare it. That usually takes time and patience. 2 things I lack. This time was the first time I have tried salting the sliced eggplant rather than pressing it. I like the salt technique it worked well but took longer. It left the slices less discolored than pressing, but it did add a bit more salty flavor than I care for. It was fine for Keith.
Above I have cut the plant lengthwise and have salted and left in a colander for several hours to sweat. Occasionally I would dab at them to take of moisture, but for the most part, they just sat there and dripped. Then I sprinkled a little rosemary and garlic on one side and sauteed for about 90 seconds on each side, then transferred to a paper towel.
below I placed a slice of Gorgonzola cheese at one end. If you use a milder cheese you could add more, the cheese was super strong.
Then I rolled them up and skewered them with tooth picks. If you chill these off, you can remove the picks. Mine rarely make it to the cooler before being eaten.
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Spanish word for today- Berenjena (beh-rhen-HAY-nah) Eggplant Mmmmm...:)
ReplyDeleteThanks Bob, I added it in the title.
ReplyDeleteLooks good, I might try these while Paul is out of town, I like eggplant more than he does...
ReplyDeleteNancy, I thought you might like it. Keith loves eggplant. he would eat it every week if I fixed it.
ReplyDeleteQuestion: Why do you remove the moisture from the eggplant? I never do, have I been doing it wrong all these years? Oops!
ReplyDeleteI love eggplant, too -- not long ago I grilled it for sandwiches with tomatoes and onions and was amazed how good it was!
Hi Bliss,
ReplyDeleteI remove it so that it does not soak up so much and very little amount of oil. I dont sweat it unless I am sauteing it. When I use it in soup I just through it in. I will have to try grilling it. That sounds yummy too.
I like your idea. We grill them, face down, on top of epazote leaves and onions, then drizzle some orange oil (from the Tubac store) on top after they come off the grill. What does it for me is the epazote leaves. Maybe I could roll those inside using your recipe. Thanks, LL
ReplyDeleteWow Chrissy! I am going to try this when I get home. I haven't seen eggplant at the stores in Guaymas and San Carlos lately - I'll ask Bliss. We both love eggplant and gorgonzola! Let's get together soon and cook some great stuff!
ReplyDeleteHi Jan!
ReplyDeleteHow is Cinncinnati? We will cook together when you and Bruce come here in August. Bliss said that she has a hard time finding eggplant there, so maybe it is something that you might have to grow.
I think I'm smelling that right now! I am SO hungry. : ) Have to try it!
ReplyDeleteHey LAB, I'm sure you must have a rosemary bush doenst everyone in Arizona? I would have loved to have one in Alaska, we spent way too much money to buy fresh rosemary.
ReplyDeleteI'm always looking for new eggplant recipes. I can't wait to try this one! One of my sister-in-laws makes agua fresca with eggplant, it's supposed to help lower your cholesterol level!
ReplyDelete