I’ll confess right off. Eggplant and I have a rocky relationship.
It’s not because eggplant isn’t Robert-Redford handsome. Just look at that smooth skin and that sensuous coloring.
It’s also not because I don’t try. I do. I just have trouble finding stellar recipes that showcase eggplant.
I do have a few recipes that I like a lot that incorporate eggplant and, in fact, I have posted some of them on Blue Cayenne (Blue Cayenne Eggplant Recipes ). It just seems like eggplant should be much more important in my cooking life. After all, eggplant is embraced as a key food in much of the world.
So, I’ve decided to give eggplant another chance in my kitchen and I’m on the lookout for great eggplant recipes. If you have one, please send it to me. Let’s start with this one. It is an adaptation of a Deborah Madison recipe from her beautiful cookbook, Vegetable Literacy. In her introduction to the recipe, she mentions that the dish was served as a main dish by the Seed Savers Exchange Heritage Farm. The farm is a 13,000-member organization that homes (and sells and exchanges) the seeds of 20,000 heirloom and open-pollinated plants in a quest to protect biodiversity in this age of genetically-engineered agriculture. If you are interested in their project, here is a link to their site: https://www.seedsavers.org. They sound like good folks to me.
Here is the recipe.
[mpprecipe-recipe:154]
You can buy a copy of Madison’s book on Amazon. Here is the link:Deborah Madison’s Vegetable Literacy.
