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Articles from August 2002:

Roasted Eggplant, Fava Bean, Tomato and Mint ››:

This is a wonderful combination of summer garden bounty that goes incredibly well with any kind of lamb (as shown here). By itself, with rice, it makes a wonderful vegetarian meal. The secret to making it approachable to eggplant-phobic folk like myself (who've been scared away from the beautiful fruit by too many overcooked and bland preparations containing slimy little chunks or slices of the stuff at pot-luck suppers ) is to roast the eggplant before adding it to the rest of the ingredients. Roasting eggplant brings out a tremendous amount of flavor and reduces a proportionate amount of liquid, resulting in firm morsels of flavorful eggplant with nary a hint of slime. Fresh fava beans add a bright flavor along with a little bit of body (substitute fresh peas if you can't get fava beans — don't use canned, jarred or dried fava beans as those are wholly different beasts as ingredients). Rounding out the dish is tangy tomato (if you don't have fresh picked tomatoes, don't hesitate to use canned whole tomatoes, especially the Muir Glen brand if you can get it) and some chopped fresh mint to make it a little bit mysterious (seriously, the mint's pretty subtle and does a great job bringing out the flavors of the other ingredients).

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Posted in scripts on Aug 04, 2002 @ 08:56 PM [0 Comments on Roasted Eggplant, Fava Bean, Tomato and Mint]