Well it’s been a mad couple of weeks but I am finally getting around to my next post. Grown-up, paid work has been excruciatingly busy, family stuff has been going on, and I’ve been getting over the wretched chest infection that has been going around which has meant there has been little time for cooking and blogging.
But don’t worry my friends I have still been doing lots of eating! In fact my darling Dion has been doing most of the cooking which is quite funny because he doesnt enjoy it much, despite having quite a few decent dishes under his belt now.
Anyway, its Friday. My happy day. My day to be home alone with my music playing all day, wandering outside to muck around in the garden, and then to mosey on inside to cook something delish. And today is all about the humble eggplant.
Except I dont think eggplant so humble. I think eggplant is like a magnificnet drag queen, strutting herself all over Kings Cross with her shiny skin and sqeaky insides. I think eggplant is a right show off.
I put my eggplants in the garden late this year after a few early seedlings that went in the garden failed to take off. I dont think they got enough sun but these next lot have got lots of sun so we’ll see how many I get out of these two seedlings. Fingers crossed.
And today’s eggplant dish has to be one of the ugliest dishes on the internet but one of the tastiest. And isnt that always the way? Trust me, you gotta make this one. Its so good!
Francis Lam’s ‘LET MY EGGPLANT GO FREE’ Spaghetti
2 large eggplant, cut into 1cm slices
1/3 cup extra virgin olive oil
3 cloves garlic, lightly smashed
2 springs thyme or oregano, chopped
1 cup chicken stock or water
2 tablespoons sun-dried or oven-dried tomatoes, minced
6 leaves basil, sliced thinly
Salt and pepper
1. Lightly salt the slices of eggplant, stack them back together and let sit for 20 minutes.
2. Put the olive oil in a wide, heavy saucepan, add the garlic cloves, and set over low heat.
3. Dry off the eggplant, cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to medium high and add the thyme or oregano and stir. When the eggplant is turning translucent and softening, add the liquid, let it come to a boil, and turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while so that the bottom doesn’t stick.
4. After about 20 minutes or so, the liquid in the eggplant pan should be mostly evaporated and the eggplant should be soft and melting. Mash it with a fork or spoon, and adjust the seasoning to taste.
5. Toss the eggplant purée with the spaghetti that you cooked al dente. Stir in the minced tomatoes and basil. You can gild the lily with drizzling on some more oil. Serve immediately.
Are there any other eggplant lovers out there? What do you make with eggplants? Oh and please let me know if you try the recipe! I’d lve toknow if you love it as much as I do