Eggplant Has a Sour Puss

4 Apr

Last night was our meant-to-be-monthly food group. We get together with a few other couples and all bring a dish or two that fits into a theme. It’s a fun way to have a low-stress dinner party–you get the cohesion and sophistication of a progressive dinner (not the random collection of stuff that shows up to a potluck) but with less shopping, less chopping and perhaps most important, less cleaning. In any event, last night’s theme was Moroccan. I was very excited to dive into my Arabesque cookbook by Claudia Roden (it has Morocco, Turkey and Lebanon chapters) and after much indecision and avoidance of anything with filo dough (of which I have an unreasonable fear), I found three recipes to make. Then I learned that one of mine overlapped a bit too much with someone else’s choice. And I decided that I wasn’t so sure about recipe 3. So I went to Claudia Roden’s  Book of Jewish Food, which has recipes from all over the world, including Morocco.  There I found the two other recipes to complete my trio of salads. All three salads–sweet potato, mushroom and eggplant–were great but I think the eggplant was the runaway favorite.

You’ll need:

2 eggplants, weighing about 1 1/2 lbs

2 red bell peppers

7 cloves of garlic

3 tablespoons of  extra virgin olive oil  (you could probably cut this down)

1/2 cup of wine vinegar (I used red wine vinegar and topped it off with balsamic to get to a full 1/2 cup)

1 1/2 tablespoons honey (or more to taste. I added more to make the dish a bit less sour)

Salt, Pepper and Cayenne to taste

1) Roast the eggplants and peppers together, pricking them with a fork beforehand, in a 550 degree oven for 30 minutes

2) Let the vegetables cool and when cool enough to handle, peel them and cut them into cubes

3) Chop your garlic coarsely and fry it in the oil until golden

4) Take your pan off the heat and add your vinegar, honey, and seasonings.

5) Stir well and bring to the boil

6) Add your eggplant and peppers and simmer, stirring occasionally, for 10 minutes

Serve cold

Serving suggestions: We had this as part of a medley of salads. I think it would also be good with bread or maybe alongside some fish.

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4 Responses to “Eggplant Has a Sour Puss”

  1. Laura in New York April 5, 2011 at 1:06 am #

    Sounds totally yummy! I love the sound of your dinner parties. How many people attend?

    • lailaloveslettuce April 6, 2011 at 4:06 am #

      We have four couples. It’s really fun! I love dinner parties but it’s hard to find the time to do all of the work and do it well. It’s nice to divide and conquer. 🙂

  2. Elena May 17, 2011 at 3:38 pm #

    As 1 of the lucky tasters of the eggplant I have to say it was AMAZING! And Laura, if you fly out here you can join us for the food group:) Or maybe we could all meet in Chicago in the Fall…

    • lailaloveslettuce May 18, 2011 at 4:05 am #

      That is a great idea! Maybe we can start a traveling food group. 🙂

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