Summer in the Palm Springs area is long and hot with temperatures over 100 + degrees for approximately 120 days each year. So chilled soups, salads and seafood dishes are de rigeur on the local menus. But one tires of the same old fare and I am always looking for something new, fast and easy to prepare. Recently I found just such a dish.
|Fresh Ingredients at the ready|
French Fridays with Dorie features a new recipe from Dorie Greenspan's cookbook Around My French Table. This week’s featured recipe is Eggplant Caviar. No real or faux caviar is involved, just wonderfully fresh, light and refreshing ingredients. Roasted eggplant is the platform for a dish that is accentuated with fresh cilantro, basil, thyme, lemon zest, lemon juice, garlic, olive oil , salt, pepper and cayenne.
This is a no fuss - no muss dish whose summertime benefit is that you can start it, spend 45 minutes relaxing by the pool, and come in and finish it off in minutes. There is so little preparation work needed that even the most challenged significant other should be able to help.
|Poking the eggplant with fork|
|Eggplant after roasting in over for 45 minutes|
|Fresh lemon zest & juice, with a little black garlic|
|Fresh basil, cilantro, thyme, onion and tomato|
|Removing roasted eggplant from shell|
|Mixing eggplant with fork to desired texture|
|The good stuff - fresh and full of zest|
|Ready for pita chips, veggies or bread - maybe even a little pasta|