Elegant eggplants
Elegant, edible eggplants are the stuff of myth. Consider how the Arabs have glorified eggplants with their classic---and famous—dish Imam bayildi, or “the priest fainted.” Whether baked, steamed, grilled, stewed, fried, boiled, roasted, poached, puréed, cubed, stuffed or sliced, the eggplant deserves its global popularity. Thais use their green pea-sized eggplants in blazing curries. Greeks and Lebanese slice large purple eggplants for their moussaka. The Italians top eggplant slices with grated cheese before broiling them. The Indians pickle eggplants in potent chutneys. And that’s just the beginning of how cooks in nearly every country have taken the Solanum melongena, or eggplant—botanically a fruit but usually enjoyed as a vegetable—to create a wealth of recipes. The possibilities are endless, so pick up some eggplant, and be creative. So many eggplants! So little time!
Broiled Eggplant Slices
Pick up some of early fall’s eggplants at your farmers’ market and enjoy eggplant steaks enlivened with Gorgonzola. This makes a simple accompaniment for a grilled beef or pork dinner, and it’s even delicious served on its own with a side salad. Serve with loads of bread, and enjoy
Serves 4
1 1/2- to 2-pounds eggplant, unpeeled and cut into 8 slices
6 tablespoons pesto
2 large tomatoes, chopped
4 to 6 ounces crumbled Gorgonzola cheese
2 tablespoons capers, drained
½ cup chopped parsley
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Preheat oven to broil. Line a baking sheet with foil, and set aside.
Arrange eggplant slices on a baking sheet, and brush tops with half the pesto. Cook until the tops begin to brown and the eggplant begins to soften. Turn over, and spread the remaining pesto on the uncooked sides. Cook again for about 5 minutes more. Remove from the oven.
Meanwhile, combine the tomatoes, cheese, capers, and parsley in a large mixing bowl. Stir in the olive oil, salt, and pepper, mixing well. Arrange the eggplant steaks on a serving platter, and top each slice with the tomato mixture.