Bahahahahahahaha!! You’ve exposed the shelves of leftovers I have in my American fridge right now!!!
I just downsized, and am stretching the meager tuna salad by adding more hard boiled egg and pickles into tuna melts for our family of four tonight, and purchasing some zucchini to sauté, and then serving them alongside leftover Trader Joe’s vodka sauce to buff up the meal, and create a few breaths of relief for my fridge. Oh, and by reading this, the top two shelves of the fridge were just wiped down, and a scary cottage cheese was tossed out. It was already costumed with fuzzy green surprise!!!
Thanks for posting! I’ve never explored eggplant like this, our Little Italy here slices the eggplant paper thin, and must salt its figure down for a toned density, and then breads it and tops with what I’d call a dollop of ricotta, topped with a subtle layer of provolone.. and broiled to perfection to create the finest experience of eggplant Parmesan that I have bestowed upon my palate.
I cook basic, daily, French-style food and your passage below summed up my feelings exactly -- especially the part about the oven and, indeed, even boiling water. Unfortunately, September is almost over already...
"September has always been my favorite month to cook in France. The summer abundance of tomatoes, eggplants and peppers still flood the market, but the more fleeting figs and tiny Mirabelle plums are also on offer. More importantly, it’s finally cool enough to boil water or turn on the oven."
Bahahahahahahaha!! You’ve exposed the shelves of leftovers I have in my American fridge right now!!!
I just downsized, and am stretching the meager tuna salad by adding more hard boiled egg and pickles into tuna melts for our family of four tonight, and purchasing some zucchini to sauté, and then serving them alongside leftover Trader Joe’s vodka sauce to buff up the meal, and create a few breaths of relief for my fridge. Oh, and by reading this, the top two shelves of the fridge were just wiped down, and a scary cottage cheese was tossed out. It was already costumed with fuzzy green surprise!!!
Thanks for posting! I’ve never explored eggplant like this, our Little Italy here slices the eggplant paper thin, and must salt its figure down for a toned density, and then breads it and tops with what I’d call a dollop of ricotta, topped with a subtle layer of provolone.. and broiled to perfection to create the finest experience of eggplant Parmesan that I have bestowed upon my palate.
Glad to hear of your leftover cleanse! Eggplant ricotta and provolone - long live little Italy!
This really inspired me to take more time again
I cook basic, daily, French-style food and your passage below summed up my feelings exactly -- especially the part about the oven and, indeed, even boiling water. Unfortunately, September is almost over already...
"September has always been my favorite month to cook in France. The summer abundance of tomatoes, eggplants and peppers still flood the market, but the more fleeting figs and tiny Mirabelle plums are also on offer. More importantly, it’s finally cool enough to boil water or turn on the oven."
But the October mushrooms are coming!
Before I read it, I immediately thought Tuesday soup. Question - what if you slice or cube and roast the eggplant?
That would work, but go light on the oil.