When I wrote about eggplant rollatini a few weeks ago, I suggested that even those that don’t think they like eggplant should try it. I forgot about this recipe when I wrote that post. This is the true beginners eggplant recipe. Although this soup is chock-full of eggplant, it doesn’t possess a single characteristic that non-believers tend to associate with eggplant. It’s not spongy OR mushy (which are both often-invoked textural complaints) nor it is the slightest bit bitter (the primary taste complaint).
This soup is rich, smokey, and intensely flavorful. Make this vegan (but still completely amazing) by omitting the dairy and topping with delicious homemade croutons.
Continue reading Roasted Eggplant and Red Pepper Soup
I have written about Coach Farms goat ricotta in other posts, it’s great in lasagna and for making gnocchi. I love it in this recipe as well. It’s more flavorful, creamier and less chalky than other ricottas, and it is lower in fat and calories than even part-skim ricotta. I find it at Whole Foods and PCC in Seattle.
If you aren’t a big lover of eggplant, or don’t think you like eggplant, I encourge you to try this recipe anyway. There are two reasons that people generally don’t like eggplant: the texture and the bitter flavor. This texture of the eggplant in this dish is melt-in-your mouth, and the bitterness is extracted from the eggplant with salt prior to cooking. I recommend salting eggplant to extract the bitter liquid prior to using eggplant in any preparation. I salt eggplant slices prior to making eggplant parmesan, and I salt it is cube form prior to making ratatuille. The only time that I don’t use the pre-salting technique is if I’m using a small Japanese or Chinese eggplant. These varieties don’t seem to have the same bitterness as the larger varieties.
Continue reading Eggplant Rollatini