Posted by: facetothewind | October 8, 2012

Eggplant season

Here in the desert it’s eggplant season. The nightshade relative of the tobacco plant is just dumping fruit off the vines right now. Did you know eggplant seed contain trace amounts of nicotine and that the ‘fruit’ is actually classified a berry? I got these and my tomatoes from the Laotian women at the farmer’s market near my house. Sabai di!  Anyway, here’s what I’m doing with them:

First I slice them about 1/4″ thick and toss them in a generous amount salt and let them drain. That brown liquid they produce is bitter and what turns most people off about eggplant. But once you have bled them, the bitterness is gone. After about an hour of bleeding, I bathe them in water to get out some of the salt and then toss them with sliced organic tomatoes, chopped garlic and basil and olive oil. A generous grind of pepper is good but don’t salt them as they will retain some of their salt from the bleeding.

Then I place them on a pan and baked them in my SunOven for about an hour. This oven harnesses the power of the sun, using no electricity and keeping the cooking heat out of the house.

This dish is super healthy, all local, all organic and baked with the power of the sun. Mmmm mmmm good!

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Responses

  1. Total Yum, David.

    😉

    Love, Jean

    on 10/8/12 10:29 AM, Field notes from a noticer


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