Remember how I said this blog is about simple, easy cooking? What could be simpler than a two-ingredient dinner dish? Yes indeed. This recipe comes from Lucky Peach cookbook. Here’s what you do: Buy some mini-eggplants and some cubanelle peppers (aka Italian frying peppers — light green and somewhat elongated). You boil (!) the eggplant, heat up neutral oil and cook whole garlic cloves, then the peppers, and mush together in a bowl the eggplant, peppers, garlic and perhaps some more of the now very flavorful oil. And salt. Siracha if you want a tang. With some brown rice we can call it dinner. Beats the pants off of yucky Chinese eggplant with garlic sauce, laden with oil.
For a fancier version, check out this recipe from “Swanky sweet potato” blog.
Ingredients (per person):
2 small-ish eggplants (or 3 for 2 people)
2-3 cubanelle peppers
6 cloves garlic
1/4 c grapeseeed or other neutral oil
Brown rice (as accompaniment)
- Start brown rice if you want.
- Put up a big pot of water to boil.
- Boil eggplants, covered, for 20 minutes, until soft. Set aside on paper towels on a plate or baking sheet to cool. (Will retain heat for a long time.)
- Heat 1/4 c grapeseed or canola oil, and cook garlic for 6 mins, turning to brown lightly on all sides.
- Prepare peppers: wash, and cut into 1″ pieces.
- Remove garlic to bowl.
- Turn up heat on oil to medium, and fry peppers, turning to blister on all sides. Remove to bowl as they are done.
- Cut stem off eggplant. Cut into quarters, lengthwise, then in half.
- Mush with a fork together with salt and a spoonful (or more) of oil: garlic, eggplant and peppers.