Tuesday, November 15, 2011
These aubergines (eggplant, brinjals, melanzane) were at the farmers market. I associate them with summer. What to do? They are so beautiful that they must be bought.
Moussaka is a good choice - sliced and layered for long, slow wintery cooking. Then there is roasting in the oven, skin and all, to turn out the creamy pulp, and mix it with tahini and lemon juice for babaganoush. But what else? Slit, hollowed, stuffed with browned ground lamb, sumac, honey and cinnamon, and baked for an hour, served with buttery basmati. Sweated in salt, dry-fried and topped with a sticky sauce of soy, garlic, ginger and chile. Baked whole, split open at the last moment, and topped with a thick, garlicky yogurt and a sprinkle of salt.
Surely it is too late for ratatouille?