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A Double with Eggplant

In baseball, a double can easily stir up some excitement. As an eggplant afficionado, I can easily get excited when cooking base can yield 2 dishes. On this particular Sunday afternoon, I knew scoring a double would be easy.

I had a few pounds of Italian eggplant in my refrigerator. This was no ordinary eggplant, but produce that I had picked up in at Boiano's fruits and vegetables at Arthur Avenue market. This is the real deal . Not the eggplant-hormone fed monstrosities that you find your average supermarkets. Each fruit is quite small, dark, solid. When cut the flesh is white, and low in seeds. When stored, it can last up to a week in mild refrigeration. Italian eggplant takes a bit longer to cook, but this gives you more control over the heat. The fruit is very versatile. An extremely simple way to prepare is to split them in half, top them with a dusting of black pepper, salt , followed by a small topping of minced garlic and a sprinkle of EVOO. Then throw them in your hot oven - 400F - and bake until evenly roasted.


I also knew I had thick swordfish steak waiting for in the freezer. It had been put there just a few days ago. Freezing the fish is not a way of preserving it. It is the technique I used so that the fish can be easily be cut into thick cubes, without breaking apart as you can see in the finished product.



Swordfish and Eggplant

- Coming SOON !


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Rigatoni and Eggplant

- Coming SOON !


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Asparagus and sundried tomatoes

I always prepare a savory vegetable side dish. My fan club expects one each time. We can skip the espresso, but not the greens.

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- Coming SOON !


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