It’s hard to believe we’re in the first week of November and still getting summer vegetables in our box. Peppers and eggplants for Thanksgiving anyone? I made a lovely beef stew over the weekend with my accumulated hoard of eggplants and peppers. Just had some for lunch today. Delicious. The long, slow cooking renders the vegetables into pockets of succulence floating around in a rich broth. Even my husband, the “I don’t eat eggplant” guy, will eat this without complaint.
I hereby offer my last suggestions for 2010 for these two end-of-the-season crops. And an intriguing recipe for collard greens. Collards and peanuts just seem to have a natural affinity.
Ingredients:
6 tablespoons extra-virgin olive oil, divided 1 1/2 tablespoons fresh lemon juice 1 small shallot, very finely diced 1 small clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt Pinch cayenne; more to taste 1 pound eggplant, trimmed and diced 1/4 cup crumbled feta 2 tablespoons coarsely chopped fresh mint 2 tablespoons coarsely chopped fresh cilantro
Preparation:
Adapted from Fine Cooking
Serves 6 as a side dish
Make the vinaigrette in a 1-pint screw-top jar. Combine the olive oil, lemon juice, shallot, garlic, cumin, cayenne and salt. Shake to emulsify and taste for seasoning.
In a large skillet, heat the olive oil over medium-high heat and sauté the eggplant until cooked through, about 10 minutes. Arrange eggplant in a serving bowl, dress with vinaigrette, feta and chopped mint and cilantro.
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