eggplant

Aubergine to Yurp-peans, and other people who aren't us. Berenjena (Veren-hena) in Spanish. They don't look at all like eggs, except possibly the ones that look like this vvv which just might explain their American name.


Another member of the nightshade family, so, along with the peperonata mixture, consisting as it does of tomato and bell pepper and Anaheim pepper capsicums, a veritable family reunion is created here. But these nightshades are native to India and not to the New World as are the other two. So it's an extended family reunion. The following dish was seen on Make (almost) Anything at Least Once, ha ha ha ha ha, don't test me, I want a California Condor egg omelet stuffed with Nene goose and Black Rhinoceros cheese steamed in a Kaola bear pouch.






But then there's that anchovy. And don't go giving me no crap about not liking anchovies. You don't stick your tongue into a box of salt do you? And yet you put salt on your food don't you? The anchovies are used in moderation, they melt into the other ingredients, and although they don't disappear, they blend and buttress, alter and fortify, they become something other than fish, they take the edge off the saccharine sweetness of stewed peppers and fill it out, and they embolden otherwise bland mozzarella, they tie it all together and brighten the whole thing, they give eggplant a reason to exist. It would be a disgrace to omit them, you silly little girl, quit crinkling your nose. Some people soak them in milk first, party poopers, other cooks  just make sure they buy good quality anchovies to begin with. It's hard to go wrong buying them from an Italian deli. Delis buy the good ones in bulk that were properly packed, then divide them out in small portions. They're a whole different ball game. Mine were the less fortunate kind packed in tiny jars, I do not recommend them, and yet I would not think of omitting them.

This is close to a vegetable pizza without the bread. It's 100% in the zone. Stuff your little eggplant hole with them all night long and you still won't gain weight.

Sprinkle with sea salt and lightly sauté the eggplant cut into discs of a decent width in olive oil and butter. They do absorb whatever oil you give them so ration it wisely, the little sponges, saving some for both sides. Rotate them around like little pinwheels in the pan so they brown evenly. Flip them, lightly salt (keep in mind the anchovy) and brown both sides. Remove to a paper towel to blot. Remember undercooked eggplant is bitter. Dress them up in their party clothes of sliced fresh mozzarella and peperonata. Adorn with a sliver of anchovy. Bake until the cheese melts and the topping warms through. Embellish however you wish. It occurs to me pecans or pine nuts would be nice, but then I like nuts on everything.

A side dish of this is in a class all its own. It's an antipasti. In my case, a tray of them amounts to a couple of meals. I can graze on them all evening re-warming as necessary. It is a perfect combination of sweet and hot with saltiness and round cheesiness along with great vegetable flavor. Do try your hand at this, and if you leave out the anchovy, a puppy dies somewhere in the arms of an inconsolable child.