it doesn’t seem possible, but school is starting tomorrow…
i’m not dreading school, but i’m also not quite ready to have every minute consumed with school work. i kinda got used to having my nights and weekends free over the summer.
ok, i’ll stop whining about the great opportunity i have to go to grad school (but seriously, it’s the hardest thing i’ve ever done) and tell you all about this dish – which is perfect for the beginning of fall.
my dear friend katie sent me this recipe, and it’s absolutely amazing. i’m pretty picky about how my eggplant is cooked – it can be greasy and heavy if not done well – but because i completely trust katie’s judgment and rave reviews, it went to the top of my must-make recipe list.
although this meal requires more simmering time than i usually allot on a weekday meal, it is completely worth the wait. the sweet and sour flavors are much richer and more complex than…almost anything else i’ve eaten. i know thats kind of a cop out, but it’s a really unique dish, one that we gobbled up, enjoying every bite!
one year ago: coconut rice and beans
two years ago: pancakes
three years ago: tagine
sweet and sour eggplant
yields 4 servings
borrowed from recipes for health by martha rose schulman in the ny times
- 1- 1½lb eggplant, halved and cut into 1/2″ half circle slices
- olive oil, for coating the eggplant
- dash of salt
- 2T olive oil
- 2 cloves of garlic, minced
- 1½lbs of tomatoes, grated (see instructions below)
- 1t sugar
- another dash of salt
- dash of pepper
- 2T pomegranate molasses
- 15oz can of garbanzos, rinsed and drained
- 2T flat leaf parsley, optional
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- preheat your oven to 450º
- line a cookie sheet with foil, grease it with olive oil, and place the eggplant slices on top
- brush the eggplant with olive oil, sprinkle it with salt, and cook it for 20 minutes in the oven
- take the sheet out of the oven, fold the foil over to make a pouch around the eggplant and allow the pieces of eggplant to steam inside for 15 minutes
- meanwhile, slice the tomatoes in half, use your fingers to scoop out the seeds, and run the insides of the tomato against a box grater – this is a great technique to quickly separate the tomato from the peel without too much hassle
- in a large pot, heat 2T olive oil over medium heat and add the garlic, stirring for 30 seconds
- add the tomatoes, sugar, salt, and pepper – adjusting the salt and pepper to taste
- bring to a simmer and allow to continue simmer for 10 minutes, stirring often
- add the eggplant, pomegranate molasses (most stores carry this in their asian section – i always have some on hand to make muhammara), and garbanzos
- cover and simmer for 20 minutes, stirring occasionally
- divide and serve with your favorite grain – we served ours with couscous and a little yogurt on the side – sprinkle with parsley, and enjoy!
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