deceptively delicious

While the eggplant croutons above might look like a big regurgitated mess, it was actually insanely delicious. It is a recipe from the Chez Panisse Cooking cookbook, which I'm slowly trying to cook my way through. If you like this recipe, you should seriously consider picking up this cookbook. I dream of someday eating Alice Waters' food at Chez Panisse, but the cookbook is a delicious alternative, for now.


Eggplant Croutons

salt and pepper
1 large globe eggplant (12 ounces), peeled and cut into 1 inch dice
2 tbsp olive oil
2/3 cup water
1 large shallot (1 1/4 ounces), minced
1 clove of garlic, pounded to a paste in a mortar
1 tbsp red wine vinegar
1 baguette
1 tbsp chopped fresh Italian parsley

Seriously, it's so easy. You just salt and pepper your eggplant, then mix it with 1 tbsp of olive oil. Then throw it in a small baking dish, and pour in the 2/3 cup of water, and cover it tightly with tin foil. Bake at 400 degrees for 45 minutes, then transfer it to a colander to drain/cool. Then put it in a bowl and mash it with shallot, garlic, vinegar, and the other tbsp of olive oil, so it has the texture of a course puree. Add more salt and pepper if needed (I didn't need it.) Chill for a few hours (I chilled for just one).

A few hours later, slice the baguette and brush with olive oil and then toast it at 350 degrees until golden brown. Top it with the chilled eggplant puree and enjoy!

(Oh, you are supposed to mix the chopped parsley into the mixture before you top the crouton, but I'm lazy and decided to omit that part.)