And now for one with a completely different flavor.

Spicy Eggplant Spread with Thai Basil

Ingredients:

1 pound eggplant
1 1/2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mushroom or dark Chinese soy sauce
2 or 3 serrano chiles, finely minced
3 tablespoons dark sesame or roasted peanut oil
3 garlic cloves, minced
3 tablespoons chopped basil
Salt
Small basil leaves
2 tablespoons black sesame seeds, toasted in a small skillet

1. Preheat the oven to 425 F/220 C.

2. Slash the eggplant in 4-5 places so it won't explode.  Put it in a pan and bake until it's charred in places to give the dish a smoky flavor, 30 to 40 minutes.  Remove to a colander to cool.  

I am still writing about eggplant.  I'm starting to see the beauty in these delightfully purple and somewhat rubbery vegetable.  Here is another dip or puree.  Enjoy on crackers or with other veggies!

Roasted Eggplant with Dill, Yogurt, and Walnuts

Ingredients:
1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves (maybe more)
1/4 cup walnuts or pine nuts
Salt and freshly milled pepper
1/2 cup chopped dill
3 tablespoons extra virgin olive oil
1/3 to 1/2 cup drained yogurt

1. Preheat the oven to 425 F/220 C.

2. Slash the eggplant in 4-5 places so it won't explode.  Thinly slice one of the garlic cloves and insert a slice in each incision.  Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.  

3. Meanwhile, toast the nuts on a small sheet pan until fragrant, watching them carefully.  Let them cool for 5-10 minutes and then coarsely chop.

4.  Pound the remaining garlic with the 1/2 teaspoon salt and a large mortar until smooth.  Add the dill and olive oil and work it into a paste.

5. Peel the eggplant, add the flesh to the mortar, and pound just enough to make a coarse puree.

6. Stir in the yogurt, fold in the nuts, and season with salt and pepper to taste.  

7.  Enjoy an unusual dip!  This makes about 1 1/2 cups.

In keeping with the last post, I am still thinking about eggplant and Christ in this season of lent.  It probably sounds bizarre. (Maybe it is!) Eggplant and Christ are both misunderstood.  If you try any of the recipes this month, I suggest it be this one.  Even if you are disgusted by eggplant, this makes a really tasty dip.  You can eat with salads of sliced tomatoes and cucumbers or just on crackers!

Baba Ghanoush (Roasted Eggplant with Tahini)

Ingredients:
1 large or 2 medium eggplants, about 1 1/4 pounds
3 gloves garlic, coarsely chopped
1/4 cup tahini (this is sesame seeds and olive oil blitzed)
Juice of 1 large lemon
Salt
Extra virgin olive oil
Chopped parsley

1. Preheat the oven to 425 F/220 C.

2. Slash the eggplant in several places so it won't explode.  Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.  Let the skin harden and char in places to give the dish a smoky flavor.  Let it cool for at least 15 minutes.

3. Discard any bitter juices that may have collected.  Peel off the skin and puree or blitz in a blender with the garlic and tahini.  Season with lemon juice and salt to taste.

4. Mound the puree in a bowl and make a depression in the top with the back of a spoon.  Pour olive oil into the hollow and sprinkle with parsley.

5. Enjoy

In this season of lent, I am fasting from certain foods.  Eggplant is not one of them.  I have picked eggplant as the vegetable for March and up to Easter.  As Christ is misunderstood, so is this rather tasty vegetable when it is well prepared.  Here is the first entry for the month.

Roasted Eggplant Puree:

Ingredients:
1 pound eggplant
2 tablespoons extra virgin olive oil
2 garlic cloves, put through a press or pounded with salt
Salt and pepper
Chopped parsley

1. Preheat the oven to 425 F/220 C.

2. Slash the eggplant in several places so it won't explode.  Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes.  Let it cool for at least 15 minutes.

3. Discard any bitter juices that may have collected.  Peel off the skin and finely chop the eggplant.

4. Put the finely chopped eggplant in a bowl along with the olive oil, garlic, and salt and pepper to taste.  (You could also blitz this in a food processor for a minute or 2 and save yourself the trouble of mixing!)

5. Put the eggplant mixture on a plate, garnish with the parsley, ad serve with crackers or pita bread.

6. Enjoy!