Tuesday, September 8, 2009

Eggplant and cherry tomato saute recipe

First off, don't forget that tomorrow's the last day to enter for the fig preserves giveaway.  And now for what you've all been waiting for...

Eggplant and cherry tomato saute recipe, adapted from Vegetarian Planet
New month, new cookbook!  This month I've decided to cook a handful of recipes from "Vegetarian Planet" by Didi Emmons.  This was the first cookbook I added to my collection when I became obsessed with cooking with local food last year.  I really like this book because it has an extremely diverse group of recipes.  Many of them highlight some of the produce that will be in the markets this month, including this recipe for an eggplant and cherry tomato saute.

Weekend Herb BloggingI'm obsessed with eggplant and I never turn down tomatoes, so I knew I had to make this recipe.  Right now the variety of tomatoes at the market is amazing - there are dozens and dozens of types of heirlooms, each with its own color, shape, and taste.  This even extends to cherry tomatoes.  I don't often think to combine eggplant and tomatoes, but I loved this dish.  I mean LOVED it.  The creaminess of the cooked eggplant was really nice with the slightly cooked tomatoes that burst open in your mouth.  I already knew that I liked this cookbook, but if the recipes continue to be this good, it might become my favorite.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, who is also hosting this week.

Eggplant and cherry tomato saute (adapted from "Vegetarian Planet" by Didi Emmons)
(Printable version)

2 medium eggplants, sliced
2 Tbsp olive oil
3 garlic cloves, minced
salt and pepper to taste
2 cups cherry tomatoes
1/3 cup basil, cut into thin strips

Salt eggplant slices on both sides and let them sit for 30 min (I didn't do this for a long time because I usually don't find eggplant bitter, but I recently learned from Julia that salting also reduces oil absorption).  Rinse and dry slices, and then cut them into small cubes.

Heat oil over medium heat in a large skillet.  Add eggplant cubes and cook, stirring frequently, until eggplant is tender (about 12 min).  Stir in garlic, salt and pepper, and tomatoes, and cook for 4 min.  Remove from heat and stir in basil.  Serves 4.

11 comments:

Julia said...

I used to work with Didi back when she was writing that book. I even tested a recipe or two (you'll see my name in the acknowledgments). My favorite recipe is the masa cakes with salsa verde.

Mansi said...

I love these kind of simple, quick to make and tasty dishes. Am sure to make this one soonest.

Katie said...

Julia - That's even more evidence that I picked a great book! How exciting! The masa cakes look great, and hopefully I'll have a chance to try out a gluten-free version this month.

Mansi - I'm with you on the simple and quick (especially with my crazy schedule lately). Let me know what you think if you do make it.

Stephanie said...

I make this regularly, but I add some chopped, oil-cured olives into the mix. Delish. It's great as a componata (?)--room temp with crackers or over brown rice pasta.

Haalo said...

That looks so good - eggplants and tomatoes are always good partners but nothing beats the flavour of tomato in season

Katie said...

Stephanie - I've never been a big fan of olives, but I see how they could work well in this. I ate mine up pretty quickly, but next time I think I'll use your idea and put it over pasta. Sounds great!

Haalo - I completely agree. Whenever I hear someone say that they don't like tomatoes, I immediately wonder if they've ever had a homegrown or locally grown tomato at the height of the season. Usually the answer is no!

lisaiscooking said...

This sounds like a great dish, and now I'm curious about the book!

Katie said...

Lisa - so far I highly recommend it!

eli said...

Does this dish get intensely acidic if you eat too much of it? I find with both tomatoes and eggplant, if I eat too much my tongue can feel burned from what I've always assumed is acid. Do other folks experience this? Anything you can do to a recipe (I'm thinking something alkaline...) to help without it tasting gross?

eli said...

ps it still looks amazingly delish, just piqued my curiosity about this long-standing wonder...

Katie said...

Yikes! I've never experienced that with eggplant or tomatoes, eli, but this would probably be a bad option for you :(. Hmmm... I'll ask around and see if anyone else has this reaction and any tips to prevent it.