I found a new recipe to use up an eggplant in the crisper drawer. Ernie helped me pick out the recipe, and was totally excited about it all day, and refused to take more than one bite. Oh well, Daddy and I thought it was delicious!
The recipe is from here so I won't copy paste it, but basically you warm up your favorite red sauce, add an entire sauteed onion, and an egg plant that's been cubed, salted, left to drain, tossed with a bit of flour, and sauteed in garlic-infused olive oil until it's brown on the inside and melty soft on the inside. Mix the whole sauce concoction with a bit of cheese, and stir it into a pound of pasta.
I loved the eggplant, I was eating it like popcorn! Since I'd never cooked eggplant before, I wasn't sure what to watch for, but next time I will definitely let it get totally soft when I cook it, instead of leaving a little bite to it. I'm looking forward to many more eggplant while they're in season, without any of this pasta razzmatazz!
Lo Gung LOVES eggplant. When we were dating, I used to go off to Pike Place and buy him one when I wanted to butter him up. ;-) I've burnt many an eggplant since then, but we all love them!
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