one way to skin an eggplant…
I love the skin of an eggplant. Unless the eggplant is prepared perfectly, though, my love stops there. More than a few bites of the flesh usually makes me gag, and I’ve met a giant handful of people who have the same reaction. So how to enjoy that lovely purple skin without wasting the squishy center?
Tonight I decided to make what I termed hummus and ‘eggplant boats’. I prepared the skins exactly the way I love them — pan-fried in just a teeny bit of olive oil. I wanted to make little scoop-shaped boats, so I hollowed out more of the flesh than I normally would. After I fried the boats, I finished them off with a sprinkle of sea salt.
What, then, became of the insides? Well, they went into the hummus. It was a simple hummus recipe — chickpeas, tahini, garlic, lots and lots of lemon juice — but joining all these staples in the blender were the (also pan-fried) eggplant innards.
My idea was that the eggplant boats would serve as little scoops for the eggplant hummus — but to avoid eggplant overkill I served it with a bit of pita and wild rice with green and red peppers and onions.
My family is extremely hard to please, and they love their meat and dairy, so I was pretty happy that this dish was a hit, even if Dad refused to try an eggplant boat. I had two.
Filed under: supping | Leave a Comment
Tags: eggplant
No Responses Yet to “one way to skin an eggplant…”