This is less of a recipe and more of a food idea.
That's because this year's eggplant crop so far has yielded just three itty bitty little eggplants -- not enough for most eggplant recipes, which presume you are starting out with at least one of those volleyball-sized babies.
One perk of a small crop, however, is that every morsel becomes all the more precious. Which is why I wanted to do something special with these beauties, even though I really don't know what to do with food you can't knead or dip into chocolate.
Thankfully, famed cookery writer Elizabeth David came to my rescue. What, you don't know who Elizabeth David is? Check her out here
. And check out your library to see if they carry any of her books. You won't be sorry, even if you don't cook from them but just enjoy them in that vicarious almost-as-though-you're-in-the Mediterranean-yourself staycation kind of way. This idea comes from the book At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom
. By Elizabeth David, compiled by Jill Norman, preface by Ruth Reichl.
Cook your eggplant
(!). I had to google this to figure out exactly how to cook my eggplant; I baked it, skin on, at 400 degrees, until it was soft and kind of charred looking, only 10 to 15 minutes for these little guys. I also thought, halfway through, "I'd better poke these things with a fork so they don't explode."
Once they felt pretty pokable, I took them out of the oven, cooled for a few minutes, then peeled.
Smash them up with a fork, add a dollop of plain yogurt
and a dollop of olive oil
; squeeze in generously some lemon juice
, add salt
, and there you have it. Oh yeah, you can garnish with some chopped up fresh mint
. A truly delicious little eggplant spread that Elizabeth says you can serve as an hors d'oeuvre with bread, or with meat, "in the same manner as a chutney." I had mine with leftover grilled steak. Delicious.
Labels: side dishes, vegetables