Eggplant is the utility infielder. Eggplant is the sixth man. Eggplant is the triple threat. Okay, you get it. Eggplant is versatile. Best of all, eggplant is delicious. Eggplant is found in all of the world’s great cuisines–French, Chinese, Japanese, Middle Eastern, Russian, Italian, Spanish, etc. Last night, BSK did a Franco-Italian riff with eggplant. Cubed three small eggplants, Gave them a solid hit of olive oil and garlic and roasted them in the oven. Sauted tiny tomatoes. Warmed olive oil, anchovies and more garlic in a stovetop pan. Cooked some fusili (spiral shaped pasta) and when the pasta was just about done, put it in the pan with some pasta water and French goat cheese. While cooking on a low flame, gave it an active swirl to create a creamy sauce. Added the tomatoes and eggplant for a final mix. Dusted it with grated parmesan and hot pepper. Wonderful eating. Yes, it’s a variation on traditional Sicilian Pasta a la Norma. So, let’s dub this dish a la BSK. As part of a Chinese meal (maybe one involving a pork or chicken stir fry) HG likes to cook super spicy eggplant the Szechuan way. This involves oyster sauce, hot chili sauce, soy sauce, onions, sesame oil and crushed Szechuan peppercorns. Cooked stovetop for about 20-30 minutes. Rice and cold ale will tamp down the heat. HG does simple Japanese eggplant. Cuts small eggplants in half. Scores the fleshy tops with a knife. Brushes the eggplants with olive (or peanut) oil. Tops them with mucho finely chopped garlic. Roasts them unit mushy soft. When done, gives them a squirt of Japanese Bulldog sauce. Nice with fried fish. And, then there’s Baba Ganoush. HG scoops the soft flesh out of long roasted eggplant. Mixes it with olive oil, garlic (Can you sense a passionate love affair between HG/BSK and garlic ?), cumin, sumac. Aleppo pepper, zaatar (Middle Eastern spice), smoked Spanish paprika, sea salt and a dash of tahini. Chops it all up so the mix has integrity and isn’t a puree. HG/BSK often makes Baba Ganoush an integral part of a meal involving lamb kefta (cigar shaped barbecued or pan fried lamb burgers), Bulgarian feta cheese, Kalamata olives, scallions and warm pita flavored with olive oil and zaatar. And, then there’s eggplant parmigiano. The treats go on and on.
