First of all, let me just say one thing - I have never been so busy in my f'n life before. This new shop venture really takes up much of my beloved free time and on top of it, seriously interferes with my cooking and eating schedule. Until tonight, I don't think I cooked anything this week at all.

Anyway, I bought an eggplant tonight becasue it looked good. Shiny, firm, just perfect. Pressed for time and hungry like a Bella Donna, I put together a simple, yet forceful dish of d'Abruzzo spaghetti lunghi, pignoli and cubed eggplant. A good dash of pepperonchino, a generous grating of Reggiano, parsley...Jesus! What a great combination!!

I don't have anything else to say.
Original Post
quote:
I have never been so busy in my f'n life before


Is this your first time owning your own business?

It can be pretty hectic at first but hopefully when you get established you can just drop in from time to time to make sure thngs are going ok, read over reports, give your manager a pat on the back and then head home for some good food and wine.
Sounds great! The only time I'm down on eggplant is when I've eaten one that is overly mature and stringy. The flavor is still okay, but the texture is awful. That sounds like a great dish!

Two questions:

1.) Did you cook the eggplant prior to dropping it into the pot with the drained pasta (or salt it to get water out, etc.)?

2.) What is pignoli?


Thanks, grun.
Sounds tasty. Eggplant is one of those things that I haven't used much but always plan to. Besides Baba though (love the homemade Baba), I haven't had much call for it - I'm thinking of branching out into some Thai cooking and hope to get to know this vegetable more with that.
quote:
Originally posted by Essencia:
I'm thinking of branching out into some Thai cooking and hope to get to know this vegetable more with that.


If you're looking to get a really nice cookbook, try this one
I really like eggplant, though I don't use it as often as perhaps I should. I like eggplant parmiggiano as a side dish to veal prepared in Italian styles, and sometimes when we are having a lot of people over I make eggplant caviar in a big mound surrounded by slices of English cucumber to use as "spoons" for it. (I don't use exactly the recipe in the link, but it's very similar to the one in the cookbook "Mama Never Cooked Like This" which is the one I do use.)
quote:
Originally posted by BRR:


1.) Did you cook the eggplant prior to dropping it into the pot with the drained pasta (or salt it to get water out, etc.)?

2.) What is pignoli?





I believe DT has the second question covered.

I cook eggplant cubes in olive oil on medium high heat for about 7-8 minutes, cranking up the heat at the end to give them more color. Prior to that, I pan roast pignoli for couple of minutes - they go back into the pan with eggplant a minute or two before pasta is drained. Always save a cup of cooking water to to lubricate your dish. This one especially, it can come out on a dry side.... Big Grin thirsty eggplants...

Enjoy.
I like to make cubes of japanese eggplants with pieces of chicken, garlic, sesame oil, bit of soy sauce and finished with fresh ginger and basil, mucho bueno Big Grin
Sorry, I murdered the spelling on this one. You forgive?
It's actually peperoncino - a type of chile from Italy. Never seen the fresh ones here, but dried peperoncino, known for its sweet heat, can be found.
Yum, eggplant. Have always fried it in olive oil after lightly dusting it in flour. Gets crispy like potato chips almost. Recipe curtesy of Mom.

ks

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