How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, October 23, 2012

Eggplant, again?

Yes, like beets, James and I have discovered a special fondness for what we previously considered to be the Rodney Dangerfield of our farm box. From James' exceptional Ratatatatouille, to our tasty eggplant/squash/tomato stifado from the Moosewood Restaurant Cooks at Home, and our daughter's delight at Eggplant Paremesan we now look forward to getting this funny purple vegetable in our weekly haul. Our latest  recipe discovery comes once again from Deborah Madison: Eggplant with Feta Cheese and Tomato. The name says it all. There aren't many more ingredients than what we find in the title of the recipe. The eggplant was sliced in half lengthwise, scored and fried in olive oil, cut-side down, in our indispensable cast-iron skillet until a nice golden color, then flipped over for frying for a few minutes on the other side. Removed from the pan and placed in a small casserole dish they were sprinkled with the garlic salt provided in the season's first farm box delivery (this was not called for in the recipe, but when you cook a lot, you just know what will be good!) and topped with feta. Finally, I skinned, peeled, and cooked down two large tomatoes into a chunky sauce, which was spooned on top of the feta.The eggplant was then cooked for about 40 minutes at 350 in the convection oven. These turned out to be a delightful, crispy, flavorful, and satisfying meal.

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