One of the best parts of traveling is gathering with others around tables and eating delicious food. On my recent trip to NYC I had dinner with my eldest daughter at a small restaurant in the East Village. We sat in a dark restaurant after walking the frigid sidewalks of the city and snugged in with bourbon and this simple dish.
I am a huge fan of eggplant, and my daughter, a vegetarian for years, is likewise an addict too. I will say that I am not always satisfied with the preparation. I think the trick to good eggplant is to create a creamy interior without over saturation of oil, and flesh with little bitterness. I have worked on my method and have been able to produce a non-oily lovely dish that I will happily share with you.
Facts About Eggplant
Known by several names, including melongene and my favorite, aubergine- the eggplant is a member of the nightshade family. It is most often grown with a regal purple skin but you may also find varieties in white, variegated purple/white, variegated green/white, yellow and red. The shape may be a pear shaped eggish globe, a long thin shape or a round orb. All equally delicious.
Eggplants are a good source of dietary fiber, yielding 10% of your daily needs in a 1 cup serving. They are also a good source of the Read More