ypsi~dixit

Were there any left-overs, or should we come over to polish it off?

I'd gladly invite you, but the leftovers have already been stowed away for lunches and are already cold (and I don't own a microwave). So, regrettably, I'll have to eat it all.

Though, all joking aside, I would have gladly shared it. And in fact invited the AF to share in the bounty. He politely declined, saying, "I don't do eggplant."

Well, there's eggplant (ugh), and then there's eggplant (ambrosia!) Poor soul, he never tried the latter, and now is scarred for life.

I grant you, the muenster is non-standard. And there's no parmesan in my permutation of the recipe. That's because you have to wing it sometimes with ingredients on hand and cook by ear and not necessarily be a slave to the recipe. I'll probably tweak it in a little different direction next time just to experiment. Anyways, it's just one dish and no big deal, but I was astonished at how good it turned out--thanks to Boxelder Farms, for providing such a fresh, meaty eggplant!

I realize that it may not feel like August but the downside of Eggplant parm on a late summer night is a 350 degree oven for an hour or so, and that’s after the frying and sauce making. Have you ever tried it grilled? You’ll need to buy some bread though. Prep the eggplant (salt and drain) and make the sauce as you do but take the eggplant outside and grill it. First toast thin slices of bread on the grill and then lay on plates. Spoon on a little sauce. Then grill eggplant on a griddle plate and add over sauce. More sauce then cheese. Add a little more warmth either by grill or oven (depending on your equipment and desire for smoky flavor) and you have an interesting variation. Be prepared though, it is not traditional but it is a fun way to use the grill and there will be a lot less sweat in your kitchen.

Aw, jeez. You just made me drool on my shirt.

Off to the farmer's market to pick up my Tantre box, and hope I get eggplant!

(Baba ganoush is another good way to use eggplant, p.s.)

abc: that sounds elegant, fun, and delicious. Thank you for the good idea.

Murph: Does Tantre deliver to the Ypsi or the AA Farmer's market?

I adore baba ganoush and all Middle Eastern foods. And often make fried falafel patties at home, though they're so rich, with all that oil, I just make a few at a time (they don't keep terribly well, get soggy).

Had some eggplant p reheated for a lunch here at work and it was good, though not as good as out of the oven.

I was eyeing the eggplant parmesan at Hillers deli the other night, drooling a bit myself and here you go and make it all homemade.

Mary: It's easy to make, really. Peeling the eggplant is really the hardest part. You can't go wrong with e.p.

Anything layered in organic tomato sauce and 2 cheeses is automatically a winner. You could make roof shingles parmesan and it'd taste great. If a bit chewy.

Actually if you are looking for eggplant nirvana I suggest you try Imam Baildi. It is a Turkish dish. The name means the priest (Imam) fainted; maybe because it tastes great, maybe because of how much olive oil goes into it. Anyway, it is spectacular (as is a lot of Turkish food) but must be made with the freshest, ripest ingredients or you shouldn’t waste your time. I cannot short cut the recipe here, its a little involved. I know that one of the early Moosewood books has a version. OK OK OK there is another eggplant nirvana. It is the Moosewood’s eggplant moussaka. It is a vegetarian version that has a great mix of flavored mushrooms instead of the meat; the mushrooms are in a tomato sauce flavored with a little cinnamon. Trust me even if you are a meat eater you will love it. I also love baba ganoush and most things eggplant. I believe both of these recipes are in either the first Moosewood (brown) or the Enchanted Broccoli Forest.

p.s. What I love also about Mediterranean cooking is that when you jump from country to country you get variations in the food; more or less lemon, or more or less tahini, etc. Each country eats many of the same dishes but they each take the basic dish and happily spin it to their style and taste. I only wish they could do the same with their politics.

Tantre delivers to the A2 farmers market (and the chelsea market, since they're out thataway). I've asked how many shares in Ypsi it would take to get a drop point out here, since I know of three or four already, and have found more people interested, but they haven't figured out the logistics of delivering to three markets at once.

(Maybe I should try to get them to come to the downtown Tuesday market, which, by the way, is awesome!)

jonny

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