Saturday, August 23, 2008

question...


Too pretty to reisist.... Now what?

Picked up a handful of these lovelies at the farmers market this morning. They were just so pretty, but...

What should I do with them?

xo,
L

6 comments:

Pucho V said...

fry 'em!

JuneBug said...

yes, and then put them into eggplant calzones!!!

dice eggplant, some tomato, onion, garlic. sautee and add basil, oregano, etc etc. cube up some mozz and put it all into pizza dough shaped into calzones. One of my favorites... Alternatively, use as an "open face" calzone aka a PIZZA

Ottawa looked beautiful. I must go again soon.

eyeheartorange said...

I like e-plant roasted in the oven with onions and tomatoes...

Courtney said...

I'm the girl who picks eggplant parm for my birthday dinner when we trek to NoCo every summer...

Pucho V said...

Okay, I feel the need to clarify. These aren't your ordinary, everyday eggplant. Leah really enjoy's the macro function of the camera. These suckers are tiny and such: like 3-4 inches long. So, any thoughts on what to do with wee eggplants?

Sule said...

You may have already cooked them, but maybe you'll do this next time. You can make Imam Bayildi (it's turkish hehe).

cut eggplants in half, salt them thoroughly, let sit for 1-2 hrs, rinse (takes the bitter out).

dry and fry, line in baking pan, inside facing up.

in separate sautee pan, heat olive oil and sautee sliced onions, garlic, fresh tomatoes, salt, pepper, until caramelized. Take off heat, add fresh parsley.

make a litt dip in each eggplant half, put a spoonful of mixture in each dip.

drizzle liberally with olive oil. Bake for 20 minutes or so (until slightly browned). Let cool, eat with crusty bread. yum.