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At last, an evening with no immediately impending deadlines, no stacks of student papers lurking balefully in the corners, no seminars, no meetings, nothing but me and a (clean!) kitchen. Snark especially deserves a nice meal tonight, considering his soldierly dedication to feeding the feeble post-evening-seminar me. I have whipped up in honor of this occasion a platter of roasted eggplant with herb sauce and cheese, with a simple potato salad on the side. Tasty tasty.
KITCHEN SINK HERB SAUCE
This is an odd combination of ingredients that turns into a thick, garlicky, tangy, and surprisingly delicious sauce, really ideal for use with eggplant. Put the following in your blender: 1 cup of chopped cilantro and/or parsley, in whatever proportions you have to hand; 1/2 cup thawed frozen peas; the juice of 1 lemon; 4 cloves of garlic; 1 teaspoon ground cumin; a hearty pinch of cayenne; 1/4 cup olive oil; 1/2 cup breadcrumbs. Blend until creamy.
EGGPLANT WITH CHEESE AND HERB SAUCE
1. Cut a large eggplant into 1/2" slices. Salt these and set them in a colander for half an hour to drain. Preheat oven to 400°F.
2. Rinse eggplant slices and pat dry. Brush with olive oil and lay out on a baking sheet. Bake.
3. When the slices begin to get soft and brown, after about 20 minutes, take the eggplant out of the oven. Turn the slices over and lay a slice of some nice tangy cheese, perhaps Gruyere, on each one. Return to the oven until the cheese is melted. Arrange slices on plates, with a spoonful or two of green sauce on each slice.
POTATO SALAD
1. Boil up some cute little fingerling potatoes.
2. Make a dressing out of yogurt (full fat, please!), mustard, vinegar, tarragon, salt, pepper, and a splash of olive oil. Add mustard seeds if you have them.
3. Drain the fingerlings and let them cool just a little. Slice and toss with the dressing.
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