Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, May 10, 2021

Roasted Eggplant with Oregano

Meat, veggies, cheese, beer, salami, tortillas, rum, the list goes on.  The number of food and beverage producers here in the MRV is incredible! And if we cooks weren’t already lucky enough, we can now add dried herbs to the list of local products. The Mad River Botanicals’ dried oregano I picked up at Mehurons for this eggplant roast was the best thing to fresh I’ve ever found on a supermarket shelf.

Preheat your oven to 450 then slice about two pounds of eggplant into ¾ inch rounds. In a large bowl, use your hands to toss the eggplant with a tablespoon of salt and enough olive oil to coat well.  It may take as much as half a cup depending on how thirsty your eggplant is.

Place the slices on parchment lined cookie sheets and bake for approximately 45 minutes.

While those are cooking, mix together six to eight minced anchovy fillets, a tablespoon plus of red wine vinegar, a minced garlic clove, two to three tablespoons of olive oil, a quarter teaspoon of black pepper, and a half a teaspoon of salt.

Pull the eggplant from the oven when they’re golden on the outside and creamy all the way through.  Set aside to cool, then gently toss with the anchovy mixture, a quarter cup of chopped parsley, and a tablespoon of dried oregano. 

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