What should I do with this Sicilian eggplant?
Im getting a bit burnt out on Parmesan and fried.
I only have one plant and it’s been producing pretty well so I need some new ideas
We've been using eggplant in our summer vegetable farro dish recently. Very nice addition.
Saute diced onion and garlic in olive oil. Add 1 cup of rinsed farro and toast for 5 minutes. Add some tomato paste and brown for a couple of minutes. Add coarsely chopped eggplant and any other summer vegetables such as zucchini (1 inch dice). Add a 14 oz can of cherry tomatoes or chopped fresh tomatoes if you have them. Season with Italian seasoning or fresh herbs. Add 3 cups chicken broth. Bring to a boil, then cover and simmer for about 20 minutes. Salt and pepper to taste.
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Finster and straight out of the oven at the risk of burning the roof of your mouth…. It’s a risk I am willing to take! I especially love the warm spices. And like Carolyn I am not a big eggplant fan either.
When I saw this I didn't think I really had any ideas other than what other people would come up with. Then it struck me. I was in Sicily two years ago and the one thing that was on every restaurant menu in Palermo was Pasta alla Norma. The eggplant is cut into little cubes and roasted or fried (after drying it out in a colander for 20-60 minutes [?] with Kosher salt). I don't have a recipe handy but I'm sure you could find it someplace on the Internet. (If you find one you like, please post it here!)
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