Thursday, September 04, 2008

eggplant + zucchini

Two veggies that I reviled as a child, but now enjoy them. I didn't like my mom's zucchini because it was steamed, limp/soggy and flavorless. Likewise eggplant had a weird texture. I think in my early 20's I tried eggplant again when ate Indian food for the 1st time (I think it was Bombay Palace in L.A.).

Made another tomato/zucchini/eggplant salad last night, and had most of it for lunch today. The poblano, even without seeds, adds quite a bit of heat.

Zucchini and Eggplant Salad

2 zucchini, cut lengthwise
2 Japanese eggplant*
1/2 medium red onion, cut into rings
1 poblano pepper
Handful cherry tomatoes, sliced in half
Olive Oil
1 tb. Worcheshire sauce
1 tb. Balsamic vinegar
1 tsp. ground coriander
1 tsp. ground cumin

Cut eggplant lengthwise at the last minute (will brown otherwise). Season zucchini, eggplant, red onion and pepper with olive oil, salt and pepper and throw on grill over high heat. Cook eggplant, zucchini, onion for 3 minutes on cut side. Flip and grill for about 1 minute. Remove eggplant + zucchini. Leave onion on for 2 more minutes, then remove. Flip poblano to get a good char, then remove.

When cool enough to handle, cut zucchini halves lengthwise and into chunks. Cut eggplants lengthwise again and into chunks. Chop onion. Cut poblano in half and remove seeds, and chop finely. Combine all veggies in bowl. Add Worcheshire, vinegar and spices, and mix to combine. Season with salt and pepper to taste. Serve warm or at room temperature.

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