Aubergine or eggplant?
19 October 2010 § 4 Comments
The Walnut Street NJ Transit parking lot in Montclair is transformed into a vibrant market place. The drop in temperature meant it was quieter than the busy summer months, The Ladies™ were a tad disappointed to see the Animal Rescue People were not there with their cats and dogs for adoption (not consumption, now that would add a new meaning to live produce!) Their disappointment was soon overcome with their treat of a honey stick from the Tassot Apiaries stand. At 25 cents a piece, it was money well spent, buying me all of seven minutes of quiet browsing time.
Most of the vendors were out in full force, all the regulars were there – Tree-licious Orchards had a huge variety of apples – Mollie’s Delicious, Jona Gold, Fuji, Mutsu, Empire to name a few. Vacchiano Farms had an impressive display of fresh produce. John’s Organics had a huge choice of greens. We bought some fresh mozzarella, to enjoy with the last of my home-grown tomatoes and basil, as well a chicken to roast on Sunday.
Hunger started to set in with The Ladies™, so we grabbed a few things for lunch – some Polish kielbasy sausage from Stefan and Sons, fresh bread from the Montclair Bread Company, followed with some fresh figs.
I also bought some beautiful, shiny eggplants. The very talented British chef and writer, Nigel Slater – and I bet you thought I was going to say Jamie Oliver – thinks they are the sexiest of all vegetables (although as members of the nightshade family, along with tomatoes and potatoes they are botanically fruit.) I don’t really have a point of view on the sexiness of vegetables, although that said, I do think aubergine sounds much sexier than eggplant. I can understand why Europeans thought they were inedible until the 15th century, before that they were prized as ornaments.
Here’s the roasted aubergine dip I made…or I should say roasted eggplant dip, from Nigel Slater’s Tender Vol 1 – A Cook and his Vegetable Patch.
Ingredients:
1 large or 2 smaller eggplants
3 garlic cloves
5 tablespoons olive oil
Cumin seeds – toast in a pan
Juice of 1 lemon
Salt and pepper
A handful of mint
Roast the eggplant and garlic cloves (whole unpeeled) in the oven at 400°F for about 45 mins. One of my garlic cloves exploded – this has NEVER happened before – so use the blade of a cook’s knife to squash slightly to avoid explosions.
When cool enough to handle, half the eggplant and scrape out the middle. This picture of the roasted eggplant should have a health warning, it is pretty offensive:
Mash eggplant with the roasted garlic with a fork or in a food processor. I used a hand processor as I did not want it too runny. Then add olive oil gradually, lemon juice, cumin, mint and season. Enjoy with crackers or fresh bread. Not sure if The Ladies™ will like this, but I’m looking forward to it tonight with a glass of wine.
If I give you 25c, will you get me a honey stick next time? Love the blog. X
I loved the Blog cannot wait to try the real food it looks so good but I shall leave it to you to cook for me because you cook so well most delicious.
It was so good to see pictures of you all again looking forward to the real thing.
LOVE the blog Lis… Honey sticks sound like a fabulous treat, wish we had them at our little Farmers Market.
Thanks Niks – will bring you some honey sticks when I come to your market. We should have a trip before it ends for the season.