I find some vegetables to be incredibly intimidating. Cooking them, that is. Artichokes is one (unless it comes as a part of a pre-prepared spinach dip--in that case I know EXACTLY what to do with it), and eggplant is another. I remember when we first moved to Rome, I'd walk up and down the fruits and vegetables aisle and gawk at some of the fresh food I saw like I was witnessing animals in their natural habitat on a safari in Kenya. "What the heck are you supposed to do with that?" I'd mumble while on my way to the breaded chicken breast.
Years later, I've learned a thing or two, but the kitchen at our house is more or less my husband's sanctuary. I venture in only to whip up things I know I can do and well: potato soup (see previous recipes post), a variation of my favorite cake recipe depending on my mood (hmmmm...blueberries or lemon?), and TexMex bean dip. There are a few others, but I won't list them.
I've mentioned before that the recipes addition to the blog is two-fold for us, and we hope it is for you as well. The goal is to cook like an Italian, but speak like an American. I (along with you) get to learn great recipes from Flaviano (the spouse) and he (if he studies the recipes I write out) gets to brush up on his English in a familiar context.
So let's do this thing. We're not afraid. It's just an eggplant. Right? Riiiiiiiight?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-gRiUggAMkfv2H0lvCSi4zMDUI-yF96oPkcu5BWCGnLmXolyJB9OlBwkSkh_cyE5uvGbwTtmb81_J28RlC7b35nFVx3b8TZ3pNxHMmrujZscWsTQHmw4SU8BI4deSRtMyCrOKuN49rU/s1600/foto+2.JPG) |
slice eggplant, but not too thin |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95_nNEs54D98ad1__HgJarfcXyz0az84DIllWW7xqXs_drEfxfOMGUBJ2q0KJxBA7P1skeZdjFvVex2WHTvnmPD2RDs0Sy2tw-irzPsMkhBOe2nu_X6Es-KL3px8hKxW1BX8zybdB-fk/s1600/foto+3.JPG) |
turn flame under griddle on high |
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grab a couple of garlic cloves |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTodq9wcdiprQTBUq8SA8-5qgprUExTbQIr-D9KxtTiHBpBbxwqWz0UIcEtOyhFvjar2z60_X93OgLVSKj2jc28R3ZIHomyHoKPxHk5kdIr09p6jNjBNUGZeuQO7Rv-AYwXCQTNNgadk/s1600/foto+2.JPG) |
mince them |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZeZX4lnfpc8seYQ0gDy_0FxU5SCHZU_t8cinkUF1k8kbKxyx_aYi8_0mFc6JQDLzvif96_7S7jW_mh9T4y22HFkVGifl_SFhPtf7xl412h8F-kr4OjvMmzuz4hYwFZSHVxdqwkc3v8w/s1600/foto+4.JPG) |
lay eggplant slices side by side on the grill-add a sprinkle of salt |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvYyrh0UCAF20uzEEj4dIHLB7FBWl4sGrevtc5UEeeXElSwuhWTDr4jW7Knw5n8f16ePjhYOSExu5WNOnAZUiPUDhNR_gGDEyiywkeWI3RGainwSbBg-bmLhjym10B952H6dnH0ma9wU/s1600/foto+5.JPG) |
try to fit as many as you can on the grill...flip them when they look, well, grilled |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi696aEnCrI_umz_0ZEYOFqFe4GpH1DMEXR5NbXil2d8pQPDkq_iXjDe_XVka72AhiSPXzIQWocg6o4MXCUWlw7-BETl4awlZ9tZQ5otY53vvZL2Jcf9_vDQGIv9P6v-xmn-8Gxuu0CT6g/s1600/foto+3.JPG) |
take eggplant slices off of the grill-drizzle on olive oil, a pinch of hot pepper, and a sprinkle of garlic |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIDkiobNt3aWzJQIvhts_cEgTTiY9coujcegsIT7qNE1ml9FRztxRCxuovIBy2aM1ZmIBnLj22EEoJq4SN8HC_YOlF5_j-vMI5OcUuxdSUYfTekWd19xvndJ9KxyDLZ4h6YkHC4MKdWU/s1600/foto+4.JPG) |
when the next round of eggplant slices is ready do the same-- eggplant, olive oil, a sprinkle of garlic, a pinch of hot pepper, a sprinkle of salt, and a dash of parsley |
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Put it all on a lovely platter. Gorgeous and sooooo tasty! Enjoy! |
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