Creative meal planning is not a skill; it's a lifestyle - one practically everyone is forced into at some point in their lives. Doing it effectively? That's optional.
I had spent a large portion of my childhood helping my mother in the kitchen. But when I showed up in Philadelphia, I hadn't cooked in two years and had never really been in charge. 1400 miles away from home without a cookbook - what's a squirrel to do?
It all started with a free eggplant. Hm. With no parmesan and no zucchini or tomato, my options were limited. BUT I had tomato sauce! *Genius* Now: how to cook it.
"Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours." I don't think so. It's 5:30, and supper is....right about now.
Plan B: Place whole eggplant on a cookie sheet (use tin foil for easy clean-up), poke it with a fork, and shove it in the oven for 1 hour. Remove eggplant, cut it open, extract guts, and serve with spaghetti sauce.
Honestly, I added too much sauce. And the taste was nothing to write home about, either. But don't let that stop you! With the right combination of spices, it could have been great. I think next time, the eggplant will be pureed into Zuppa Melanzane. Either way, the general concept is a great alternative for both the vegetarian and the gluten-intolerant. Besides, it didn't cost me a thing.
Notes of interest:
1. Eggplant shrinks drastically in the oven. One eggplant = two servings.
2. The skin is bitter. Even when peeled, many chefs recommend adding salt.
3. Raw eggplant contains solanine, which is (apparently) toxic. Heat then serve (so you don't kill anyone).
4. Eggplant comes in a variety of colors: White, Green, Red, and Purple.
5. Like the tomato, the eggplant is a botanical fruit but a culinary vegetable!
No comments:
Post a Comment