Thursday, October 8, 2009

Rustic Eggplant

One of my housemates had her friend Becky (a Real Chef! at a restaurant you've heard of!) over tonight, and she made for us what she described as a rustic, peasant dish. I think it was something like a ratatouille, though more in an Italian direction.

(Important note: Any errors in transcribing the recipe are totally mine. I find it extraordinarily difficult to focus on taking notes when sexy culinary terms like "sweat" and "concasse" are flying around and my mouth is full.)

Becky started with slivers of onion and roughly chopped eggplant, letting the eggplant cook slowly in the onion's juices. Then she added the tomato (here's where the concasse comes in) and let everything cook for a while.

Then she added lots of parsley and seasoned the dish with cinnamon, cumin, red pepper flakes, and salt and pepper.

We ate it with roasted squash cubes and collard greens (our recipes for both to come, once I can pin down the chefs) and corn on the cob.

For a heartier dish on its own, Becky suggests adding ground turkey or brown rice or making it the filling for a wrap. Or you could take it in a Greek direction, she says, with yogurt or dill or saffron for seasonings.

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