so what actually happened was that i was having a rough week and to make myself feel better, decided to hang out in my kitchen alone with my eggplant and cook it two different ways (dinner for different nights). i chose to do a simple eggplant stir-fry with some csa bok choy and mark bittman's microwaved honey eggplant. and then i made a cobbler.
first the stir fry: i briefly sauteed the eggplant in some canola oil (careful, it will absorb however much you throw in there) until it was slightly soft. then i sauteed the bok choy with lots of minced garlic and some ginger. then i thew the eggplant back in, mixed everything together, threw in some oyster sauce and let it all cook for a couple more minutes. voila, how's that for instant gratification?
then the bittman recipe. this one attracted me because it had a bunch of interesting ingredients that seemed like an easy mix as well as a bit of an unusual combination. basically, you slice and score the eggplant and then coat it with a mixture of chopped parsley, honey, olive oil, garlic, and breadcrumbs. yummmmm, right?! then you sprinkle lemon juice on top and if your bittman, serve with yogurt, if you're me, goat cheese and toast. instant gratification part II. if you haven't already, definitely take a look at the microwave minimalist column.
mark bittman's microwaved honey eggplant
- 1/2 cup chopped parsley
- 1/2 cup breadcrumbs (gluten-free)
- 3 tbs olive oil
- 2 tbs honey
- 1 clove garlic, minced
- 1 large eggplant
- lemon juice
- combine parsley, breadcrumbs, olive oil, honey, garlic, and a pinch of salt.
- cut eggplant crosswise into 1-inch slices; score the top of each. put slices in dish and spread breadcrumb mixture over eggplant tops, pressing it into slits.
- loosely cover with waxed paper and microwave on high power for about 5 minutes. remove paper and cook another 2 or 3 minutes, until very soft. sprinkle with lemon juice and serve with yogurt (or goat cheese!) on the side.