Helen RandellBaked Eggplant
January 27th 2010 08:13
I was lucky enough to receive George Calombaris' new book Greek Cookery from the Hellenic Heart from work. I find the book beautiful to look through, but if there was one critisicm I would make it is that there are not so many recipes. Lots of pictures, but not heaps of things to try yourself. One of the recipes which immediately caught my attention was for Melitzana or eggplant and tomato bake. I changed a couple of little things, but as the first try from George's book, I think I'm going to be coming back to this one again and again.
Baked eggplant
1 medium eggplant
olive oil
1 brown onion, diced
1 clove garlic, sliced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
400g tinned tomatoes
salt
300ml water
1. Slice the eggplant in half lengthways and score. Rub flesh with oil and roast at 200 degrees C until almost cooked - about 40 minutes,
2. One cool enough to handle, scoopy out half the flesh, reserving the shells.
3. Saute onion in oil until tender. Add garlic, cumin, oregano and reserved eggplant flesh. Cook for 2 minutes.
4. Stir in chopped tomatoes. Season and mix well.
5. Place eggplant shells on a tray and fill with mixture. Add water to cover the bottom on the pan and bake at 200 degrees C for 20 minutes.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I don't know if when I was trying to eat it that whoever was cooking it was cooking it badly but this does look good and I will see if my mum wants to cook next time she is here and I will guinea pig it again.
I try nearly every food I dislike once a year to see if I have acquired the taste. I try bananas every year and I still hate them - although cook them in cakes and smoothies etc just not the actual thing by itself.
By this method I came to love avacados, beer (although prob better if I never discovered I could drink beer), coffee and broccoli - my favourite vegetable. Who knows - this could cure my eggplantitis
Comment by Helen Randell
Rough Cooking
I am impressed that you continue to try- but with such a track record why wouldn't you - especially the beer one!!
Funny that you don't like bananas or eggplant - they both have a similar texture, perhaps it's the mouth feel you're not a fan of? That would explain what you like them in cakes and smoothies? Maybe give eggplant a shot finely diced in a laska or curry?
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness