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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138033":{"type":"posts","id":"bayareabites_138033","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138033","score":null,"sort":[1594743937000]},"guestAuthors":[],"slug":"cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","title":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","publishDate":1594743937,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\u003c/h2>\n\u003cp>https://youtu.be/uBrhWe8m2wo\u003c/p>\n\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n","blocks":[],"excerpt":"We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.","status":"publish","parent":0,"modified":1621633882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":653},"headData":{"title":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California | KQED","description":"We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","datePublished":"2020-07-14T16:25:37.000Z","dateModified":"2021-05-21T21:51:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138033 https://ww2.kqed.org/bayareabites/?p=138033","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/14/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california/","disqusTitle":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138033/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uBrhWe8m2wo'\n title='//www.youtube.com/embed/uBrhWe8m2wo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138033/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_3328","bayareabites_16743","bayareabites_569","bayareabites_16744","bayareabites_2292","bayareabites_16557","bayareabites_16742","bayareabites_14738","bayareabites_15552"],"featImg":"bayareabites_138034","label":"bayareabites"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Memorial Day Summer Grilling Recipes","datePublished":"2016-05-27T15:00:45.000Z","dateModified":"2018-05-14T17:13:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_109288":{"type":"posts","id":"bayareabites_109288","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109288","score":null,"sort":[1464015614000]},"guestAuthors":[],"slug":"grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","title":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta","publishDate":1464015614,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.","status":"publish","parent":0,"modified":1567627132,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":581},"headData":{"title":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta | KQED","description":"Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta","datePublished":"2016-05-23T15:00:14.000Z","dateModified":"2019-09-04T19:58:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109288 http://ww2.kqed.org/bayareabites/?p=109288","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/23/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta/","disqusTitle":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta","WpOldSlug":"memorial-day-grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","path":"/bayareabites/109288/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109288/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2292","bayareabites_16285","bayareabites_15452","bayareabites_2550","bayareabites_2198"],"featImg":"bayareabites_109581","label":"bayareabites"},"bayareabites_83422":{"type":"posts","id":"bayareabites_83422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83422","score":null,"sort":[1405268044000]},"guestAuthors":[],"slug":"green-tomato-parmesan-eggplant-haters-rejoice","title":"Green Tomato Parmesan: Eggplant Haters, Rejoice!","publishDate":1405268044,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cp>Eggplant, like okra, has its haters. Too slimy, they shudder, when it's overcooked. Too rubbery, they sneer, when undercooked. Tasteless, they say, like chewing fiber-board. So alluring when whole, but so ugly--boiled dust bunnies! slugs!--on the plate. Bitter, spongy, and \u003cem>such\u003c/em> a diva: as one friend sighed, \"It's so high maintenance. The things you have to do it to make it edible just seem like more work than necessary for what you get in the end.\" \u003c/p>\n\u003cp>Personally, I agree with none of these statements, except for the caveat against undercooking, since it's very true that eggplant that's too close to raw will have all the textural appeal of foam rubber. But who am I to argue with deep-seated vegetable revulsion? It only pains me that, as a result, you've been depriving yourself of one of the great comfort foods of life: gooey, cheesy, tomato-sticky eggplant parmesan. \u003c/p>\n\u003cp>Until now, when I bring you its divine substitute, green tomato parm. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Chief Wiggum:\u003c/em> \"Hey, what you packing, Simpson?\"\u003cbr>\n\u003cem>Homer:\u003c/em> “Just my lunch. Chicken parm, meatball parm, eggplant parm, shiska parm, angel hair parm, moo goo gai parm. My wife can parm anything.” (from The Simpsons, \"Chief of Hearts\" Episode 18, Season 21)\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Take a page from Marge Simpson:\u003c/strong> you, too, can parm anything. The idea for this dish comes from Sharlene Rednour, performer, educator, mother of three, eggplant hater, and author of the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B008E95CSO/kqedorg-20\">Femme's Guide to the Universe\u003c/a>, now out in a freshly updated digital edition. \u003c/p>\n\u003cp>Rednour may hate eggplant, but she loves all things parm, and no one can touch her when it comes to frying up green tomatoes. She also likes this dish for how it showcases both green tomatoes and their red-ripe brethren, turned into sauce. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, when I say \"green tomatoes,\" I mean unripe tomatoes, not green-when-they're-ripe varieties like Green Zebra. Some farmers sell their unripe tomatoes specifically for frying by the Southern-born or Southern-inclined among us; ask your favorite vendor if he or she might be able to supply you. If you're growing tomatoes in your backyard, on your fire escape, or in a community garden, then you've got a built-in supply of underripe specimens. This recipe can come in particularly handy if you're growing in \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>'s backyard, a.k.a the chilly, foggy, close-to-the-ocean western side of San Francisco, where green tomatoes may be all you get, even if you wait and water til Halloween. Look for tomatoes that are full-sized, firm, and pale green, with no pink or red spots. They should have a crisp, almost apple-y texture and a pleasantly tart taste. \u003c/p>\n\u003cp>Once you've acquired your tomatoes, it's full parm ahead. The lighter, juicier texture of green tomatoes means they're better simply dusted with cayenne-spiked cornmeal and fried up Southern-style until golden brown. Layer with tomato sauce, mozzarella cheese, and fresh basil leaves. Bake until gooey and molten. Remove from oven, let cool and settle for a few minutes to prevent over-eager tongue-burning, and serve. Eggplant haters, green tomato lovers, come together and rejoice. \u003c/p>\n\u003ch3>Green Tomato Parm\u003c/h3>\n\u003cp>\u003cem>Makes one 8x8 pan; serves 6\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs green tomatoes, about 3 to 4, depending on size\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>3/4 cup cornmeal, preferably stoneground\u003c/li>\n\u003cli>1/4 cup grated Parmesan cheese\u003c/li>\n\u003cli>1/2 tsp oregano\u003c/li>\n\u003cli>1 tsp sea salt\u003c/li>\n\u003cli>1/4 tsp cayenne pepper, or to taste\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 to 4 tbsp vegetable oil (or a mixture of vegetable and olive oils) for frying\u003c/li>\n\u003cli>2 cups tomato sauce (recipe below)\u003c/li>\n\u003cli>24 fresh basil leaves\u003c/li>\n\u003cli>8 oz mozzarella cheese, sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350ºF. Slice tomatoes crosswise into 1/4-inch slices. Lay out on clean tea towels or paper towels and blot any excess moisture.\u003c/li>\n\u003cli>In a wide, shallow bowl, mix flour, cornmeal, Parmesan cheese, oregano, sea salt, cayenne, and several grinds of fresh pepper in a wide, shallow bowl.\u003c/li>\n\u003cli>Lightly dredge each tomato slice on both sides with cornmeal mixture. Lay out on a baking sheet or tray and repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cli>Line a baking sheet or tray with a double layer of paper towels. In a wide saute pan over medium-high heat, heat oil. Add green tomatoes slices, just enough to fill the pan without crowding. Fry until golden brown on the bottom, then flip with a spatula. Fry until both sides are golden brown. Remove slices and let drain on the prepared baking sheet. Repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\" alt=\"Fried tomato slices, cheese, and tomato sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried tomato slices, cheese, and tomato sauce\u003c/figcaption>\u003c/figure>\n\u003cli>In an 8\"-x-8\" baking pan or pie plate, spread 1/3 cup tomato sauce. Cover with a single layer of tomato slices, overlapping slightly. Top each slice with a basil leaf and a slice of mozzarella. Spread with 1 cup of tomato sauce. Repeat with remaining tomatoes, basil, and cheese. Top with remaining sauce and sprinkle 1/4 cup of grated Parmesan on top.\u003c/li>\n\u003cfigure id=\"attachment_84803\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\" alt=\"Layering tomato slices, sauce, and cheese\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Layering tomato slices, sauce, and cheese\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84804\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\" alt=\"The parm, ready for the oven\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parm, ready for the oven\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 20-25 minutes, until the cheese is melted and mixture is bubbly.\u003c/li>\n\u003cfigure id=\"attachment_84805\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\" alt=\"The finished parm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished parm\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003ch3>Easy Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 2 1/4 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small white or yellow onion, peeled and diced\u003c/li>\n\u003cli>2 cloves garlic, peeled and minced\u003c/li>\n\u003cli>1 28-oz can crushed tomatoes\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>Crushed red pepper flakes, optional\u003c/li>\n\u003cli>Pinch of sugar, optional\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan over medium heat, heat oil. Add onion and a generous sprinkle of salt and cook, stirring frequently, until softened, translucent, and beginning to turn golden, about 7 to 8 minutes. Add garlic cloves and saute for another two minutes.\u003c/li>\n\u003cli>Add tomatoes and juice, along with another sprinkle of salt and a pinch of crushed red pepper flakes, if desired. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until mixture has thickened slightly and flavors have melded, about 20-30 minutes. Taste for seasoning and add more salt and/or red pepper flakes, if desired. If the sauce seems tart, add a little sugar to smooth out the acidity.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can also make this sauce with 2 lbs fresh tomatoes. Blanch the tomatoes in boiling water for 1 minute, until skins can be removed easily. Peel tomatoes and slice in half. Scoop out seeds over a strainer suspended over a bowl to catch the juice. Discard seeds. Chop tomatoes roughly. Use chopped tomatoes and juice in place of canned tomatoes.\u003c/p>\n\n","blocks":[],"excerpt":"Love everything about eggplant parmesan except the eggplant? Stephanie Rosenbaum Klassen whips up a tomatoey-cheesy Southern-style Green Tomato Parm, no eggplant allowed!\r\n","status":"publish","parent":0,"modified":1405462794,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1123},"headData":{"title":"Green Tomato Parmesan: Eggplant Haters, Rejoice! | KQED","description":"Love everything about eggplant parmesan except the eggplant? Stephanie Rosenbaum Klassen whips up a tomatoey-cheesy Southern-style Green Tomato Parm, no eggplant allowed!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Green Tomato Parmesan: Eggplant Haters, Rejoice!","datePublished":"2014-07-13T16:14:04.000Z","dateModified":"2014-07-15T22:19:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83422 http://blogs.kqed.org/bayareabites/?p=83422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/13/green-tomato-parmesan-eggplant-haters-rejoice/","disqusTitle":"Green Tomato Parmesan: Eggplant Haters, Rejoice!","path":"/bayareabites/83422/green-tomato-parmesan-eggplant-haters-rejoice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cp>Eggplant, like okra, has its haters. Too slimy, they shudder, when it's overcooked. Too rubbery, they sneer, when undercooked. Tasteless, they say, like chewing fiber-board. So alluring when whole, but so ugly--boiled dust bunnies! slugs!--on the plate. Bitter, spongy, and \u003cem>such\u003c/em> a diva: as one friend sighed, \"It's so high maintenance. The things you have to do it to make it edible just seem like more work than necessary for what you get in the end.\" \u003c/p>\n\u003cp>Personally, I agree with none of these statements, except for the caveat against undercooking, since it's very true that eggplant that's too close to raw will have all the textural appeal of foam rubber. But who am I to argue with deep-seated vegetable revulsion? It only pains me that, as a result, you've been depriving yourself of one of the great comfort foods of life: gooey, cheesy, tomato-sticky eggplant parmesan. \u003c/p>\n\u003cp>Until now, when I bring you its divine substitute, green tomato parm. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Chief Wiggum:\u003c/em> \"Hey, what you packing, Simpson?\"\u003cbr>\n\u003cem>Homer:\u003c/em> “Just my lunch. Chicken parm, meatball parm, eggplant parm, shiska parm, angel hair parm, moo goo gai parm. My wife can parm anything.” (from The Simpsons, \"Chief of Hearts\" Episode 18, Season 21)\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Take a page from Marge Simpson:\u003c/strong> you, too, can parm anything. The idea for this dish comes from Sharlene Rednour, performer, educator, mother of three, eggplant hater, and author of the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B008E95CSO/kqedorg-20\">Femme's Guide to the Universe\u003c/a>, now out in a freshly updated digital edition. \u003c/p>\n\u003cp>Rednour may hate eggplant, but she loves all things parm, and no one can touch her when it comes to frying up green tomatoes. She also likes this dish for how it showcases both green tomatoes and their red-ripe brethren, turned into sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, when I say \"green tomatoes,\" I mean unripe tomatoes, not green-when-they're-ripe varieties like Green Zebra. Some farmers sell their unripe tomatoes specifically for frying by the Southern-born or Southern-inclined among us; ask your favorite vendor if he or she might be able to supply you. If you're growing tomatoes in your backyard, on your fire escape, or in a community garden, then you've got a built-in supply of underripe specimens. This recipe can come in particularly handy if you're growing in \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>'s backyard, a.k.a the chilly, foggy, close-to-the-ocean western side of San Francisco, where green tomatoes may be all you get, even if you wait and water til Halloween. Look for tomatoes that are full-sized, firm, and pale green, with no pink or red spots. They should have a crisp, almost apple-y texture and a pleasantly tart taste. \u003c/p>\n\u003cp>Once you've acquired your tomatoes, it's full parm ahead. The lighter, juicier texture of green tomatoes means they're better simply dusted with cayenne-spiked cornmeal and fried up Southern-style until golden brown. Layer with tomato sauce, mozzarella cheese, and fresh basil leaves. Bake until gooey and molten. Remove from oven, let cool and settle for a few minutes to prevent over-eager tongue-burning, and serve. Eggplant haters, green tomato lovers, come together and rejoice. \u003c/p>\n\u003ch3>Green Tomato Parm\u003c/h3>\n\u003cp>\u003cem>Makes one 8x8 pan; serves 6\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs green tomatoes, about 3 to 4, depending on size\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>3/4 cup cornmeal, preferably stoneground\u003c/li>\n\u003cli>1/4 cup grated Parmesan cheese\u003c/li>\n\u003cli>1/2 tsp oregano\u003c/li>\n\u003cli>1 tsp sea salt\u003c/li>\n\u003cli>1/4 tsp cayenne pepper, or to taste\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 to 4 tbsp vegetable oil (or a mixture of vegetable and olive oils) for frying\u003c/li>\n\u003cli>2 cups tomato sauce (recipe below)\u003c/li>\n\u003cli>24 fresh basil leaves\u003c/li>\n\u003cli>8 oz mozzarella cheese, sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350ºF. Slice tomatoes crosswise into 1/4-inch slices. Lay out on clean tea towels or paper towels and blot any excess moisture.\u003c/li>\n\u003cli>In a wide, shallow bowl, mix flour, cornmeal, Parmesan cheese, oregano, sea salt, cayenne, and several grinds of fresh pepper in a wide, shallow bowl.\u003c/li>\n\u003cli>Lightly dredge each tomato slice on both sides with cornmeal mixture. Lay out on a baking sheet or tray and repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cli>Line a baking sheet or tray with a double layer of paper towels. In a wide saute pan over medium-high heat, heat oil. Add green tomatoes slices, just enough to fill the pan without crowding. Fry until golden brown on the bottom, then flip with a spatula. Fry until both sides are golden brown. Remove slices and let drain on the prepared baking sheet. Repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\" alt=\"Fried tomato slices, cheese, and tomato sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried tomato slices, cheese, and tomato sauce\u003c/figcaption>\u003c/figure>\n\u003cli>In an 8\"-x-8\" baking pan or pie plate, spread 1/3 cup tomato sauce. Cover with a single layer of tomato slices, overlapping slightly. Top each slice with a basil leaf and a slice of mozzarella. Spread with 1 cup of tomato sauce. Repeat with remaining tomatoes, basil, and cheese. Top with remaining sauce and sprinkle 1/4 cup of grated Parmesan on top.\u003c/li>\n\u003cfigure id=\"attachment_84803\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\" alt=\"Layering tomato slices, sauce, and cheese\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Layering tomato slices, sauce, and cheese\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84804\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\" alt=\"The parm, ready for the oven\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parm, ready for the oven\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 20-25 minutes, until the cheese is melted and mixture is bubbly.\u003c/li>\n\u003cfigure id=\"attachment_84805\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\" alt=\"The finished parm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished parm\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003ch3>Easy Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 2 1/4 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small white or yellow onion, peeled and diced\u003c/li>\n\u003cli>2 cloves garlic, peeled and minced\u003c/li>\n\u003cli>1 28-oz can crushed tomatoes\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>Crushed red pepper flakes, optional\u003c/li>\n\u003cli>Pinch of sugar, optional\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan over medium heat, heat oil. Add onion and a generous sprinkle of salt and cook, stirring frequently, until softened, translucent, and beginning to turn golden, about 7 to 8 minutes. Add garlic cloves and saute for another two minutes.\u003c/li>\n\u003cli>Add tomatoes and juice, along with another sprinkle of salt and a pinch of crushed red pepper flakes, if desired. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until mixture has thickened slightly and flavors have melded, about 20-30 minutes. Taste for seasoning and add more salt and/or red pepper flakes, if desired. If the sauce seems tart, add a little sugar to smooth out the acidity.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can also make this sauce with 2 lbs fresh tomatoes. Blanch the tomatoes in boiling water for 1 minute, until skins can be removed easily. Peel tomatoes and slice in half. Scoop out seeds over a strainer suspended over a bowl to catch the juice. Discard seeds. Chop tomatoes roughly. Use chopped tomatoes and juice in place of canned tomatoes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83422/green-tomato-parmesan-eggplant-haters-rejoice","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_2292","bayareabites_13465","bayareabites_13466"],"featImg":"bayareabites_84800","label":"bayareabites"},"bayareabites_57537":{"type":"posts","id":"bayareabites_57537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57537","score":null,"sort":[1362157158000]},"guestAuthors":[],"slug":"roasted-eggplant-salad-with-almonds-feta-and-mint","title":"Roasted Eggplant Salad with Almonds, Feta, and Mint","publishDate":1362157158,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way! ","status":"publish","parent":0,"modified":1567627240,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":565},"headData":{"title":"Roasted Eggplant Salad with Almonds, Feta, and Mint | KQED","description":"Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Eggplant Salad with Almonds, Feta, and Mint","datePublished":"2013-03-01T16:59:18.000Z","dateModified":"2019-09-04T20:00:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57537 http://blogs.kqed.org/bayareabites/?p=57537","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/01/roasted-eggplant-salad-with-almonds-feta-and-mint/","disqusTitle":"Roasted Eggplant Salad with Almonds, Feta, and Mint","path":"/bayareabites/57537/roasted-eggplant-salad-with-almonds-feta-and-mint","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57537/roasted-eggplant-salad-with-almonds-feta-and-mint","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2292","bayareabites_16285","bayareabites_8988"],"featImg":"bayareabites_57641","label":"bayareabites"},"bayareabites_17842":{"type":"posts","id":"bayareabites_17842","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17842","score":null,"sort":[1287583259000]},"guestAuthors":[],"slug":"eggplant-parm-of-my-dreams","title":"Eggplant Parm of My Dreams","publishDate":1287583259,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\" alt=\"eggplant parmigiana\" title=\"eggplant parmigiana\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17847\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parmigiana\u003c/em>\u003c/p>\n\u003cp>Holy Smokes. This \u003cstrong>Eggplant Parm\u003c/strong> is friggin amazing. I was sitting at the kitchen counter back home in NJ, hunched over a Tupperware container holding what might as well have been hidden treasure. I ate quickly, stealing furtive glances at the door. I'm a thief. This eggplant parm wasn't meant for me. \u003c/p>\n\u003cp>My big brother T had come home as well to help me plan my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/08/bridal-shower-menu-pineapple-mango-salsa/\">bridal shower menu\u003c/a>, and well, there are a few things that are a given whenever we go home. 1) My mom makes us drink healing potions of Chinese herbal teas and soups (that's for another post), 2) We start our diet of a \u003ca href=\"http://lickmyspoon.com/nyeats/bagel-express-purveyor-of-happiness/\">bagel\u003c/a> a day, and 3) Our Italian childhood friends bring us leftovers from our #1 most requested dish – homemade \u003cstrong>Eggplant Parmigiana\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\" alt=\"Making of Eggplant Parm magic\" title=\"Making of Eggplant Parm magic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17843\">\u003c/a>\u003cbr>\n\u003cem>Making of Eggplant Parm magic\u003c/em>\u003c/p>\n\u003cp>It sounds funny now that I write about it, but yes, it's true, my brother and I each have our own eggplant parm suppliers. Mine is my girl, Michele, who I've known since the first grade, whose mom was my CCD teacher, and who recently stood next to me as my maid of honor. My brother's eggplant parm connect is Corinne, who he's known since the second grade, whose house he goes to every Christmas for their massive dessert spread featuring about a dozen different pies and cakes, and who will be a bridesmaid at his wedding next October. I know, the parallels are frightening. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In any case, it happened that my brother left behind his container of Corinne's eggplant parm. Big mistake bro. Huge. At the Im household, ya snooze, ya lose. Especially when it comes to an unguarded eggplant parm. \u003c/p>\n\u003cp>So I dug in. And wow. I mean really. WOW. Sorry Shell, I love you and all, and no disrespect, but Corinne's square of eggplant parm magic was just that. \u003cem>Magical\u003c/em>. It was like the pinnacle of eggplant parm tastiness. Everything I wanted in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection. (Shell: for the record, please don't stop bringing me your eggplant parm. I will always eat it with gusto).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\" alt=\"Eggplant breading mise en place\" title=\"Eggplant breading mise en place\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17844\">\u003c/a>\u003cbr>\n\u003cem>Eggplant breading mise en place\u003c/em>\u003c/p>\n\u003cp>In any case, I was so moved by the explosion of tastiness in my mouth that I had to email Corinne for the recipe and make up for all these years I had been missing out on it. \u003c/p>\n\u003cp>I was dying to find out more about this magical eggplant parm of my dreams. \u003cem>Was it an old family recipe? Was it something she made all the time or just special occasions? Does it take a long time to make? What kind of mozzarella did she use?!\u003c/em> It was astoundingly creamy and seemed to just melt into almost a sauce. I had so many questions. \u003cem>Did she use the big round-bottomed Italian eggplant, or the regular long ones? Did she \"sweat\" her eggplant before breading?\u003c/em> Ok, clearly I was obsessed.\u003c/p>\n\u003cp>To my utter delight, Corinne was happy to share her family recipe! As it turns out, there are no crazy secrets to it. Except maybe lots of love and some time to devote to it. Interestingly, she says that between her mom, her sisters and herself, they all make it a little bit different. Corinne prefers thin slices of eggplant (as do I), while her sister prefers thicker slices. Corinne likes to make it in a square pan, her mom likes using a round one. Mom usually makes it for all holidays, but she likes it every now and again as a good comfort meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\" alt=\"Fried Eggplant\" title=\"Fried Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17845\">\u003c/a>\u003cbr>\n\u003cem>Fried Eggplant\u003c/em>\u003c/p>\n\u003cp>I gave the recipe a go – to be honest, it didn't come out as good as Corinne's, but I'm hoping I'll get better with practice. Here's what I learned:\u003c/p>\n\u003cp>1.\t\u003cstrong>Apple-bottom eggplant\u003c/strong> works best because the bigger bottoms are good for the bottom layers.\u003cbr>\n2.\t\u003cstrong>No need to \"sweat\" the eggplant\u003c/strong>, Corinne doesn't do it, nor does her mama.\u003cbr>\n3.\t\u003cstrong>Slice the eggplant thin\u003c/strong> (a bit under ¼\" thick)\u003cbr>\n4.\tUse \u003cstrong>whole milk mozzarella\u003c/strong> for the creamy results you'll want -- no one said this was a healthy dish! A note on the mozz: Corinne recommended the brand \u003cstrong>Polly-O\u003c/strong> for best results. It's a common brand on the East coast, but I haven't been able to find it in SF. She warned against using Sorrento, saying that for some reason, it doesn't work as well.\u003cbr>\n5.\t\u003cstrong>Barilla Three Cheese Tomato Sauce\u003c/strong> is recommended for the sauce. A great choice if you don't have time to make your own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">tomato sauce\u003c/a> from scratch.\u003cbr>\n6.\t\u003cstrong>Make sure oil is hot\u003c/strong> in skillet before putting eggplant in -- they'll get too soggy if it's not hot enough. To test, drop a piece of breading in the oil. If it starts to bubble right away, the oil is ready.\u003cbr>\n7.\t\u003cstrong>Complete layers\u003c/strong>. I realized my eggplant parm didn't look quite right in the end because of the way I layered everything. Next time, instead of neatly stacking everything like I did, I'm going to try layering the pieces of eggplant overlapping one another to create whole uninterrupted layers.\u003cbr>\n8.\t\u003cstrong>Slice mozzarella\u003c/strong> rather than shredding to safe time. \u003c/p>\n\u003cp>This Eggplant Parm of my dreams is a bit time-intensive, and it's not the healthiest dish, but \u003cem>mamma mia\u003c/em>, is it good. \u003cem>Grazie mille\u003c/em> to Corinne and the Testaverde family for sharing their prized family recipe. And Big Brother T, you better guard your Tupperwares now that I know what's up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\" alt=\"Eggplant Parm of My Dreams\" title=\"Eggplant Parm of My Dreams\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17846\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parm of My Dreams\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant Parm of My Dreams\u003c/strong>\u003cbr>\n\u003cem>Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. This is like the pinnacle of eggplant parm tastiness. Everything one could want in the dish -- creamy, cheesy, savory, rich, comforting, homey perfection. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30-40 minutes (it takes awhile to fry up all the eggplant)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 apple-bottom eggplant – make sure it's firm\u003cbr>\n16 oz. package whole milk mozzarella \u003cem>(Recommended brands: Polly-O, don't use Sorrento – for some reason it doesn't work as well)\u003c/em>\u003cbr>\n1 ½ cups Italian flavored bread crumbs \u003cem>(Recommended brand: Progresso)\u003c/em>\u003cbr>\n2 eggs\u003cbr>\n¼ cup milk\u003cbr>\nExtra Virgin Olive Oil for frying\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Tomato Sauce\u003c/a> (Recommended brand: Barilla Three Cheese)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat oil in a large skillet, enough so that you have a good inch to fry in\u003cbr>\n2.\tRemove skin from eggplant, cut into 1/8 inch slices\u003cbr>\n3.\tDip eggplant into egg & milk mixture\u003cbr>\n4.\tCoat both sides of eggplant in breadcrumb\u003cbr>\n5.\tMake sure oil is hot in skillet before putting eggplant in (they'll get too soggy if it's not hot enough)\u003cbr>\n6.\tPreheat Oven to 350°\u003cbr>\n7.\tPlace breaded eggplant into skillet and brown on both sides\u003cbr>\n8.\tWhile eggplant is cooking, cut mozzarella into thin slices as well\u003cbr>\n9.\tRemove eggplant from skillet once fully browned, place on paper towels to soak up some of the excess oil\u003cbr>\n10.\tSpoon a layer of sauce into bottom of baking dish\u003cbr>\n11.\tPlace a layer of browned eggplant on top of sauce layer, overlapping the slices to create one uninterrupted layer of eggplant.\u003cbr>\n12.\tSpoon another layer of sauce (not too much) on-top of eggplant\u003cbr>\n13.\tPlace a layer of the sliced mozzarella on top of sauce\u003cbr>\n14.\tRepeat; eggplant, sauce, mozzarella layers ending on top with mozzarella\u003cbr>\n15.\tCover dish with aluminum foil and bake in oven for approx 20–30 mins, until cheese is melted\u003cbr>\n16.\tEat and enjoy the gooey deliciousness!\u003c/p>\n\n","blocks":[],"excerpt":"I dream of this eggplant parm. It is everything I want in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection.","status":"publish","parent":0,"modified":1287541051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1281},"headData":{"title":"Eggplant Parm of My Dreams | KQED","description":"I dream of this eggplant parm. It is everything I want in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eggplant Parm of My Dreams","datePublished":"2010-10-20T14:00:59.000Z","dateModified":"2010-10-20T02:17:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17842 http://blogs.kqed.org/bayareabites/?p=17842","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/20/eggplant-parm-of-my-dreams/","disqusTitle":"Eggplant Parm of My Dreams","path":"/bayareabites/17842/eggplant-parm-of-my-dreams","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\" alt=\"eggplant parmigiana\" title=\"eggplant parmigiana\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17847\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parmigiana\u003c/em>\u003c/p>\n\u003cp>Holy Smokes. This \u003cstrong>Eggplant Parm\u003c/strong> is friggin amazing. I was sitting at the kitchen counter back home in NJ, hunched over a Tupperware container holding what might as well have been hidden treasure. I ate quickly, stealing furtive glances at the door. I'm a thief. This eggplant parm wasn't meant for me. \u003c/p>\n\u003cp>My big brother T had come home as well to help me plan my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/08/bridal-shower-menu-pineapple-mango-salsa/\">bridal shower menu\u003c/a>, and well, there are a few things that are a given whenever we go home. 1) My mom makes us drink healing potions of Chinese herbal teas and soups (that's for another post), 2) We start our diet of a \u003ca href=\"http://lickmyspoon.com/nyeats/bagel-express-purveyor-of-happiness/\">bagel\u003c/a> a day, and 3) Our Italian childhood friends bring us leftovers from our #1 most requested dish – homemade \u003cstrong>Eggplant Parmigiana\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\" alt=\"Making of Eggplant Parm magic\" title=\"Making of Eggplant Parm magic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17843\">\u003c/a>\u003cbr>\n\u003cem>Making of Eggplant Parm magic\u003c/em>\u003c/p>\n\u003cp>It sounds funny now that I write about it, but yes, it's true, my brother and I each have our own eggplant parm suppliers. Mine is my girl, Michele, who I've known since the first grade, whose mom was my CCD teacher, and who recently stood next to me as my maid of honor. My brother's eggplant parm connect is Corinne, who he's known since the second grade, whose house he goes to every Christmas for their massive dessert spread featuring about a dozen different pies and cakes, and who will be a bridesmaid at his wedding next October. I know, the parallels are frightening. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In any case, it happened that my brother left behind his container of Corinne's eggplant parm. Big mistake bro. Huge. At the Im household, ya snooze, ya lose. Especially when it comes to an unguarded eggplant parm. \u003c/p>\n\u003cp>So I dug in. And wow. I mean really. WOW. Sorry Shell, I love you and all, and no disrespect, but Corinne's square of eggplant parm magic was just that. \u003cem>Magical\u003c/em>. It was like the pinnacle of eggplant parm tastiness. Everything I wanted in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection. (Shell: for the record, please don't stop bringing me your eggplant parm. I will always eat it with gusto).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\" alt=\"Eggplant breading mise en place\" title=\"Eggplant breading mise en place\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17844\">\u003c/a>\u003cbr>\n\u003cem>Eggplant breading mise en place\u003c/em>\u003c/p>\n\u003cp>In any case, I was so moved by the explosion of tastiness in my mouth that I had to email Corinne for the recipe and make up for all these years I had been missing out on it. \u003c/p>\n\u003cp>I was dying to find out more about this magical eggplant parm of my dreams. \u003cem>Was it an old family recipe? Was it something she made all the time or just special occasions? Does it take a long time to make? What kind of mozzarella did she use?!\u003c/em> It was astoundingly creamy and seemed to just melt into almost a sauce. I had so many questions. \u003cem>Did she use the big round-bottomed Italian eggplant, or the regular long ones? Did she \"sweat\" her eggplant before breading?\u003c/em> Ok, clearly I was obsessed.\u003c/p>\n\u003cp>To my utter delight, Corinne was happy to share her family recipe! As it turns out, there are no crazy secrets to it. Except maybe lots of love and some time to devote to it. Interestingly, she says that between her mom, her sisters and herself, they all make it a little bit different. Corinne prefers thin slices of eggplant (as do I), while her sister prefers thicker slices. Corinne likes to make it in a square pan, her mom likes using a round one. Mom usually makes it for all holidays, but she likes it every now and again as a good comfort meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\" alt=\"Fried Eggplant\" title=\"Fried Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17845\">\u003c/a>\u003cbr>\n\u003cem>Fried Eggplant\u003c/em>\u003c/p>\n\u003cp>I gave the recipe a go – to be honest, it didn't come out as good as Corinne's, but I'm hoping I'll get better with practice. Here's what I learned:\u003c/p>\n\u003cp>1.\t\u003cstrong>Apple-bottom eggplant\u003c/strong> works best because the bigger bottoms are good for the bottom layers.\u003cbr>\n2.\t\u003cstrong>No need to \"sweat\" the eggplant\u003c/strong>, Corinne doesn't do it, nor does her mama.\u003cbr>\n3.\t\u003cstrong>Slice the eggplant thin\u003c/strong> (a bit under ¼\" thick)\u003cbr>\n4.\tUse \u003cstrong>whole milk mozzarella\u003c/strong> for the creamy results you'll want -- no one said this was a healthy dish! A note on the mozz: Corinne recommended the brand \u003cstrong>Polly-O\u003c/strong> for best results. It's a common brand on the East coast, but I haven't been able to find it in SF. She warned against using Sorrento, saying that for some reason, it doesn't work as well.\u003cbr>\n5.\t\u003cstrong>Barilla Three Cheese Tomato Sauce\u003c/strong> is recommended for the sauce. A great choice if you don't have time to make your own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">tomato sauce\u003c/a> from scratch.\u003cbr>\n6.\t\u003cstrong>Make sure oil is hot\u003c/strong> in skillet before putting eggplant in -- they'll get too soggy if it's not hot enough. To test, drop a piece of breading in the oil. If it starts to bubble right away, the oil is ready.\u003cbr>\n7.\t\u003cstrong>Complete layers\u003c/strong>. I realized my eggplant parm didn't look quite right in the end because of the way I layered everything. Next time, instead of neatly stacking everything like I did, I'm going to try layering the pieces of eggplant overlapping one another to create whole uninterrupted layers.\u003cbr>\n8.\t\u003cstrong>Slice mozzarella\u003c/strong> rather than shredding to safe time. \u003c/p>\n\u003cp>This Eggplant Parm of my dreams is a bit time-intensive, and it's not the healthiest dish, but \u003cem>mamma mia\u003c/em>, is it good. \u003cem>Grazie mille\u003c/em> to Corinne and the Testaverde family for sharing their prized family recipe. And Big Brother T, you better guard your Tupperwares now that I know what's up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\" alt=\"Eggplant Parm of My Dreams\" title=\"Eggplant Parm of My Dreams\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17846\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parm of My Dreams\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant Parm of My Dreams\u003c/strong>\u003cbr>\n\u003cem>Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. This is like the pinnacle of eggplant parm tastiness. Everything one could want in the dish -- creamy, cheesy, savory, rich, comforting, homey perfection. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30-40 minutes (it takes awhile to fry up all the eggplant)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 apple-bottom eggplant – make sure it's firm\u003cbr>\n16 oz. package whole milk mozzarella \u003cem>(Recommended brands: Polly-O, don't use Sorrento – for some reason it doesn't work as well)\u003c/em>\u003cbr>\n1 ½ cups Italian flavored bread crumbs \u003cem>(Recommended brand: Progresso)\u003c/em>\u003cbr>\n2 eggs\u003cbr>\n¼ cup milk\u003cbr>\nExtra Virgin Olive Oil for frying\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Tomato Sauce\u003c/a> (Recommended brand: Barilla Three Cheese)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat oil in a large skillet, enough so that you have a good inch to fry in\u003cbr>\n2.\tRemove skin from eggplant, cut into 1/8 inch slices\u003cbr>\n3.\tDip eggplant into egg & milk mixture\u003cbr>\n4.\tCoat both sides of eggplant in breadcrumb\u003cbr>\n5.\tMake sure oil is hot in skillet before putting eggplant in (they'll get too soggy if it's not hot enough)\u003cbr>\n6.\tPreheat Oven to 350°\u003cbr>\n7.\tPlace breaded eggplant into skillet and brown on both sides\u003cbr>\n8.\tWhile eggplant is cooking, cut mozzarella into thin slices as well\u003cbr>\n9.\tRemove eggplant from skillet once fully browned, place on paper towels to soak up some of the excess oil\u003cbr>\n10.\tSpoon a layer of sauce into bottom of baking dish\u003cbr>\n11.\tPlace a layer of browned eggplant on top of sauce layer, overlapping the slices to create one uninterrupted layer of eggplant.\u003cbr>\n12.\tSpoon another layer of sauce (not too much) on-top of eggplant\u003cbr>\n13.\tPlace a layer of the sliced mozzarella on top of sauce\u003cbr>\n14.\tRepeat; eggplant, sauce, mozzarella layers ending on top with mozzarella\u003cbr>\n15.\tCover dish with aluminum foil and bake in oven for approx 20–30 mins, until cheese is melted\u003cbr>\n16.\tEat and enjoy the gooey deliciousness!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17842/eggplant-parm-of-my-dreams","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2292","bayareabites_8461","bayareabites_725"],"label":"bayareabites"},"bayareabites_6783":{"type":"posts","id":"bayareabites_6783","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6783","score":null,"sort":[1252957824000]},"guestAuthors":[],"slug":"taking-time-in-the-kitchen-down-to-the-brown","title":"Taking Time in the Kitchen: Down to the Brown","publishDate":1252957824,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"253\" class=\"alignnone size-full wp-image-6785\">\u003c/p>\n\u003cp>Everyday cooking means taking lots of shortcuts. For the most flavor with the shortest amount of time in the kitchen, especially when you've splurged or gone out of your way to buy good ingredients, it's a delicate balance between paying attention to the details and just trying to get dinner on the table.\u003c/p>\n\u003cp>We've all done it -- cooked tomatoes with their peels and seeds, served pureed soup unstrained, fried the potatoes just once, not twice. It's healthier, right?\u003c/p>\n\u003cp>As a cook, I embrace shortcuts. But as a cooking teacher, I always try to explain to my classes why, over the centuries and millennia, certain techniques have developed. Sometimes it's cultural. Usually, though, there's a very real change in texture or flavor, nutrition or shelf-life.\u003c/p>\n\u003cp>Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>BROWNED BUTTER\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter3.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6789\">\u003c/p>\n\u003cp>Simmering whole butter until all its water bubbles off and its protein solids separate accomplishes several key improvements. It allows the butter to sit at (tropical) room temperature much longer without turning rancid. It significantly increases the butter's smoke point to allow high-heat cooking. And it transforms the milks sweet flavor, adding deep, nutty, caramel tones. Indians call it \u003cem>ghee\u003c/em>, while the French call it \u003cem>beurre noisette\u003c/em>, or hazelnut butter for its rich color and flavor.\u003c/p>\n\u003cp>You need just five or ten minutes to make browned butter. Melt good-quality, unsalted butter in a small, heavy pan over medium heat. (A lighter colored pan will allow you to judge more easily the color of the butter as it cooks.) Continue cooking it through the foamy bubbling stage, while all the water evaporates off. Reduce the heat if you want to give yourself some extra buffer time, especially if this is your first time browning butter. As the bubbles subside, swirl the pan occasionally and keep an extra close eye on the butter. The protein solids will sink to the bottom. When they turn light brown, transfer the hot butter immediately to a heat-proof bowl. Be sure not to scorch the butter, as blackened protein will taste sharply acrid, not pleasantly nutty. It will darken a little more as it cools. \u003c/p>\n\u003cp>For frying or long storage, be sure to separate the milk solids: skim off any remaining foam and spoon or pour off the oil while still liquid, leaving behind the darkened protein at the bottom of the bowl.\u003c/p>\n\u003cp>Browned butter can be used while still melted to saute or to garnish. It's excellent for vegetables like asparagus, broccoli, and green beans. If you're trying to use less butter, deepening its flavor will accentuate the effect from smaller amounts. For a super simple yet elegant entree, sear chicken breast, pork chops, or fish fillets in browned butter and then serve with fresh lemon wedges.\u003c/p>\n\u003cp>Let browned butter solidify and substitute it in baked recipes for extra delicate cookies and cakes. (Remember that less water means less gluten development in flour, so be sure to allow for some trial and error as you figure out the fulcrum point between flavor and structure.) Use it in rice pilaf to serve with full-flavored stews and roasts. Or simply offer it at the table in your regular butter dish and spread it on crusty bread or flaky biscuits for a flavor epiphany.\u003c/p>\n\u003cp>\u003cstrong>SALTING EGGPLANT\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_eggplant.jpg\" alt=\"brown eggplant\" title=\"brown eggplant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6784\">\u003c/p>\n\u003cp>With ever smaller, younger and fresher vegetables making their way to our markets in the past decades, old rules have lost much of their imperative. Peeling, trimming, salting -- these were techniques required when vegetables were allowed to mature completely on the plant, transported long distances without the benefit of refrigeration, and served within days not weeks of harvest. Tender carrots no longer require peeling. Young celery stalks can be cooked with leaves. And most eggplants now, especially the narrow Asian varieties, are fine going straight from the cutting board the pan.\u003c/p>\n\u003cp>Occasionally, though, salting eggplant is critical and will remind you just why this vegetable has been embraced in classic dishes around the world. It's a hassle, but the extra step draws out bitter juices in older vegetables, whether those missed in the back corner of your garden or forgotten in the bottom of your refrigerator. More importantly, salting alters the cell structure of the vegetable's flesh, creating that famous silken texture while preventing excess absorption of oil.\u003c/p>\n\u003cp>To salt eggplant, halve, dice or slice it as needed. Sprinkle generous with kosher salt and set aside in a bowl or colander. To encourage the purging of juices, weight the eggplant. (The most effective way is to fill a zip bag with water and plop it on top of the pieces. The age-old method is a flat plate topped with a rock.) Leave the eggplant for 30 to 60 minutes. When you return and peek into the bowl, you'll see a surprising amount of dark brown liquid at the bottom. Rinse the eggplant quickly in cool water, drain well and then dry it by wringing in a clean cloth or patting with paper towels. \u003c/p>\n\u003cp>Salting eggplant will noticeably improve recipes that call for stuffing eggplant halves or rolling thin slices around a filling. It's also a good technique for dishes where keeping its shape is important, such as stews, curries, ratatouille, or parmigiana. If you're deep-frying eggplant, salting is essential for preventing greasiness.\u003c/p>\n\u003cp>And what if you're making baba ganoush or using tiny, little adolescent eggplants? Nope, no one will care or notice if you skip the salting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cooking is an investment of time and money, energy and love. Like all decisions, judging the costs requires knowing the benefits. And then choosing wisely. \u003c/p>\n\n","blocks":[],"excerpt":"Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\r\n","status":"publish","parent":0,"modified":1252957824,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":981},"headData":{"title":"Taking Time in the Kitchen: Down to the Brown | KQED","description":"Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taking Time in the Kitchen: Down to the Brown","datePublished":"2009-09-14T19:50:24.000Z","dateModified":"2009-09-14T19:50:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6783 http://blogs.kqed.org/bayareabites/?p=6783","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/14/taking-time-in-the-kitchen-down-to-the-brown/","disqusTitle":"Taking Time in the Kitchen: Down to the Brown","path":"/bayareabites/6783/taking-time-in-the-kitchen-down-to-the-brown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"253\" class=\"alignnone size-full wp-image-6785\">\u003c/p>\n\u003cp>Everyday cooking means taking lots of shortcuts. For the most flavor with the shortest amount of time in the kitchen, especially when you've splurged or gone out of your way to buy good ingredients, it's a delicate balance between paying attention to the details and just trying to get dinner on the table.\u003c/p>\n\u003cp>We've all done it -- cooked tomatoes with their peels and seeds, served pureed soup unstrained, fried the potatoes just once, not twice. It's healthier, right?\u003c/p>\n\u003cp>As a cook, I embrace shortcuts. But as a cooking teacher, I always try to explain to my classes why, over the centuries and millennia, certain techniques have developed. Sometimes it's cultural. Usually, though, there's a very real change in texture or flavor, nutrition or shelf-life.\u003c/p>\n\u003cp>Two simple techniques increasingly omitted from recipes now are salting eggplant and browning butter. Neither are absolutely necessary. Both, however, are worth doing every once in a while to remind yourself just what amazing flavors you can create in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>BROWNED BUTTER\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_butter3.jpg\" alt=\"brown butter\" title=\"brown butter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6789\">\u003c/p>\n\u003cp>Simmering whole butter until all its water bubbles off and its protein solids separate accomplishes several key improvements. It allows the butter to sit at (tropical) room temperature much longer without turning rancid. It significantly increases the butter's smoke point to allow high-heat cooking. And it transforms the milks sweet flavor, adding deep, nutty, caramel tones. Indians call it \u003cem>ghee\u003c/em>, while the French call it \u003cem>beurre noisette\u003c/em>, or hazelnut butter for its rich color and flavor.\u003c/p>\n\u003cp>You need just five or ten minutes to make browned butter. Melt good-quality, unsalted butter in a small, heavy pan over medium heat. (A lighter colored pan will allow you to judge more easily the color of the butter as it cooks.) Continue cooking it through the foamy bubbling stage, while all the water evaporates off. Reduce the heat if you want to give yourself some extra buffer time, especially if this is your first time browning butter. As the bubbles subside, swirl the pan occasionally and keep an extra close eye on the butter. The protein solids will sink to the bottom. When they turn light brown, transfer the hot butter immediately to a heat-proof bowl. Be sure not to scorch the butter, as blackened protein will taste sharply acrid, not pleasantly nutty. It will darken a little more as it cools. \u003c/p>\n\u003cp>For frying or long storage, be sure to separate the milk solids: skim off any remaining foam and spoon or pour off the oil while still liquid, leaving behind the darkened protein at the bottom of the bowl.\u003c/p>\n\u003cp>Browned butter can be used while still melted to saute or to garnish. It's excellent for vegetables like asparagus, broccoli, and green beans. If you're trying to use less butter, deepening its flavor will accentuate the effect from smaller amounts. For a super simple yet elegant entree, sear chicken breast, pork chops, or fish fillets in browned butter and then serve with fresh lemon wedges.\u003c/p>\n\u003cp>Let browned butter solidify and substitute it in baked recipes for extra delicate cookies and cakes. (Remember that less water means less gluten development in flour, so be sure to allow for some trial and error as you figure out the fulcrum point between flavor and structure.) Use it in rice pilaf to serve with full-flavored stews and roasts. Or simply offer it at the table in your regular butter dish and spread it on crusty bread or flaky biscuits for a flavor epiphany.\u003c/p>\n\u003cp>\u003cstrong>SALTING EGGPLANT\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/brown_eggplant.jpg\" alt=\"brown eggplant\" title=\"brown eggplant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6784\">\u003c/p>\n\u003cp>With ever smaller, younger and fresher vegetables making their way to our markets in the past decades, old rules have lost much of their imperative. Peeling, trimming, salting -- these were techniques required when vegetables were allowed to mature completely on the plant, transported long distances without the benefit of refrigeration, and served within days not weeks of harvest. Tender carrots no longer require peeling. Young celery stalks can be cooked with leaves. And most eggplants now, especially the narrow Asian varieties, are fine going straight from the cutting board the pan.\u003c/p>\n\u003cp>Occasionally, though, salting eggplant is critical and will remind you just why this vegetable has been embraced in classic dishes around the world. It's a hassle, but the extra step draws out bitter juices in older vegetables, whether those missed in the back corner of your garden or forgotten in the bottom of your refrigerator. More importantly, salting alters the cell structure of the vegetable's flesh, creating that famous silken texture while preventing excess absorption of oil.\u003c/p>\n\u003cp>To salt eggplant, halve, dice or slice it as needed. Sprinkle generous with kosher salt and set aside in a bowl or colander. To encourage the purging of juices, weight the eggplant. (The most effective way is to fill a zip bag with water and plop it on top of the pieces. The age-old method is a flat plate topped with a rock.) Leave the eggplant for 30 to 60 minutes. When you return and peek into the bowl, you'll see a surprising amount of dark brown liquid at the bottom. Rinse the eggplant quickly in cool water, drain well and then dry it by wringing in a clean cloth or patting with paper towels. \u003c/p>\n\u003cp>Salting eggplant will noticeably improve recipes that call for stuffing eggplant halves or rolling thin slices around a filling. It's also a good technique for dishes where keeping its shape is important, such as stews, curries, ratatouille, or parmigiana. If you're deep-frying eggplant, salting is essential for preventing greasiness.\u003c/p>\n\u003cp>And what if you're making baba ganoush or using tiny, little adolescent eggplants? Nope, no one will care or notice if you skip the salting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cooking is an investment of time and money, energy and love. Like all decisions, judging the costs requires knowing the benefits. And then choosing wisely. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6783/taking-time-in-the-kitchen-down-to-the-brown","authors":["5018"],"categories":["bayareabites_2695","bayareabites_12"],"tags":["bayareabites_1288","bayareabites_569","bayareabites_2292","bayareabites_2694","bayareabites_199"],"label":"bayareabites"},"bayareabites_5146":{"type":"posts","id":"bayareabites_5146","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5146","score":null,"sort":[1247151625000]},"guestAuthors":[],"slug":"stuffed-globe-squash-and-eggplant","title":"Stuffed Globe Squash and Eggplant","publishDate":1247151625,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n","blocks":[],"excerpt":"My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ","status":"publish","parent":0,"modified":1247156135,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1024},"headData":{"title":"Stuffed Globe Squash and Eggplant | KQED","description":"My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than "cool" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Stuffed Globe Squash and Eggplant","datePublished":"2009-07-09T15:00:25.000Z","dateModified":"2009-07-09T16:15:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5146 http://blogs.kqed.org/bayareabites/?p=5146","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/09/stuffed-globe-squash-and-eggplant/","disqusTitle":"Stuffed Globe Squash and Eggplant","path":"/bayareabites/5146/stuffed-globe-squash-and-eggplant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5146/stuffed-globe-squash-and-eggplant","authors":["5016"],"categories":["bayareabites_752","bayareabites_95","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2292","bayareabites_2372","bayareabites_546","bayareabites_2373","bayareabites_2371","bayareabites_1258"],"label":"bayareabites"},"bayareabites_4613":{"type":"posts","id":"bayareabites_4613","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4613","score":null,"sort":[1245337203000]},"guestAuthors":[],"slug":"eggplant-your-kids-will-love","title":"Eggplant Your Kids Will Love","publishDate":1245337203,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fried-eggplant.jpg\" alt=\"fried eggplant\" title=\"fried eggplant\" width=\"369\" height=\"277\" class=\"aligncenter size-full wp-image-4615\">\u003cbr>\nI am so tired of hearing people say they hate eggplant. Children, particularly, seem hard pressed to even try it. Maybe it's the name. I don't think the inclusion of \"egg\" does it any favors, especially where kids are concerned. I think many cooks are also intimidated by the spongy texture of this vegetable when uncooked; after all, once you peel it, an uncooked eggplant sort of looks like a big white loafy mass. It can also turn into a soggy mess if it's not cooked correctly. So when people say they don't like the taste, I figure they've just had a bad experience with it.\u003c/p>\n\u003cp>Even so, when my nieces were visiting recently and they said they didn't like eggplant, I was surprised. I thought that my mother, who is the queen of eggplant, would have made them converts to its flavors by now. But after a little questioning, I found out that what they really didn't like was the texture of unbreaded eggplant. Although my mother is famous for her Eggplant Parmesan, her method of cooking this dish is to fry the eggplant in olive oil without breading, so the texture is smooth and the flavor a bit acidic. But hating a vegetable because you don’t like one dish seemed silly to me, so I set out to defend the honor of this beloved vegetable by finding a recipe they would love.\u003c/p>\n\u003cp>Luckily my mother was also visiting so I had two brains working on this problem instead of just one. When one of my nieces saw \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">my zucchini post on BAB\u003c/a>\u003c/strong>, she said the fried flowers looked good. My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to make this vegetable more palatable to kids: the simple batter recipe would keep the spices to a minimum while frying would give the slices a nice crunch to negate any potential texture issues.\u003c/p>\n\u003cp>To make the process more fun, we got the kids involved in the cooking process. They loved blotting the eggplant, cracking eggs, and dipping vegetable pieces into the batter. The adults fried the eggplant, but the kids did almost everything else. Once the eggplant slices were ready to eat, they were quite proud of themselves and excited to try their handiwork.\u003c/p>\n\u003cp>Both my nieces and daughters loved this dish. We actually had to slice up a second eggplant to make more for the demanding fans. Best of all, everyone also had a great time. The TV was off, the stereo was on, and everyone was actively cooking and eating together. So if your little ones insist they hate eggplant (or if you have an adult in the same boat), I highly recommend getting them involved in the cooking process to try this simple recipe. It's fun to make and a surefire way to create eggplant lovers in your house.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/eggplant-on-a-plate.jpg\" alt=\"eggplant on a plate\" title=\"eggplant on a plate\" width=\"277\" height=\"369\" class=\"aligncenter size-full wp-image-4616\">\u003c/p>\n\u003cp>\u003cstrong>Simply Breaded and Fried Eggplant\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium-large eggplant\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 cup flour\u003cbr>\n2 eggs\u003cbr>\n1/4 cup milk\u003cbr>\n1 tsp dried oregano\u003cbr>\n1 tsp kosher or sea salt plus more for sprinkling on the raw eggplant slices when prepping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Peel eggplant and then cut it into 1/4-inch thick slices.\u003cbr>\n2. Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant\u003cbr>\n3. Let eggplant slices sit for 30-40 minutes.\u003cbr>\n4. Heat a frying pan (I like to use a large cast-iron pan, but anything that is not non-stick will work) on medium high. Add enough olive oil to cover the bottom with a 1/4-inch of oil.\u003cbr>\n5. Beat eggs with milk in a large flatish bowl and add 1/2 tsp salt to season it. Then mix the oregano and the other 1/2 tsp salt into the flour on a separate plate.\u003cbr>\n6. When oil is heated, press paper towels into the eggplant to soak up any extra liquid and then start dipping the eggplant slices into the flour mixture. Shake off an excess oil and then dip into the egg mixture to coat thoroughly.\u003cbr>\n7. Lay battered eggplant into the pan in batches, being sure not to crowd the pan.\u003cbr>\n8. Fry each side until golden brown. If the pan starts to get too hot, just lower the heat.\u003cbr>\n9. Repeat until all eggplant is cooked, adding more olive oil as needed.\u003cbr>\n10. Serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":"My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to introduce kids to eggplant as the simple batter recipe kept the spices to a minimum and the crunchiness of the fried eggplant would negate any squishy texture the eggplant would naturally provide.","status":"publish","parent":0,"modified":1245261482,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":801},"headData":{"title":"Eggplant Your Kids Will Love | KQED","description":"My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to introduce kids to eggplant as the simple batter recipe kept the spices to a minimum and the crunchiness of the fried eggplant would negate any squishy texture the eggplant would naturally provide.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eggplant Your Kids Will Love","datePublished":"2009-06-18T15:00:03.000Z","dateModified":"2009-06-17T17:58:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4613 http://blogs.kqed.org/bayareabites/?p=4613","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/18/eggplant-your-kids-will-love/","disqusTitle":"Eggplant Your Kids Will Love","path":"/bayareabites/4613/eggplant-your-kids-will-love","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fried-eggplant.jpg\" alt=\"fried eggplant\" title=\"fried eggplant\" width=\"369\" height=\"277\" class=\"aligncenter size-full wp-image-4615\">\u003cbr>\nI am so tired of hearing people say they hate eggplant. Children, particularly, seem hard pressed to even try it. Maybe it's the name. I don't think the inclusion of \"egg\" does it any favors, especially where kids are concerned. I think many cooks are also intimidated by the spongy texture of this vegetable when uncooked; after all, once you peel it, an uncooked eggplant sort of looks like a big white loafy mass. It can also turn into a soggy mess if it's not cooked correctly. So when people say they don't like the taste, I figure they've just had a bad experience with it.\u003c/p>\n\u003cp>Even so, when my nieces were visiting recently and they said they didn't like eggplant, I was surprised. I thought that my mother, who is the queen of eggplant, would have made them converts to its flavors by now. But after a little questioning, I found out that what they really didn't like was the texture of unbreaded eggplant. Although my mother is famous for her Eggplant Parmesan, her method of cooking this dish is to fry the eggplant in olive oil without breading, so the texture is smooth and the flavor a bit acidic. But hating a vegetable because you don’t like one dish seemed silly to me, so I set out to defend the honor of this beloved vegetable by finding a recipe they would love.\u003c/p>\n\u003cp>Luckily my mother was also visiting so I had two brains working on this problem instead of just one. When one of my nieces saw \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">my zucchini post on BAB\u003c/a>\u003c/strong>, she said the fried flowers looked good. My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to make this vegetable more palatable to kids: the simple batter recipe would keep the spices to a minimum while frying would give the slices a nice crunch to negate any potential texture issues.\u003c/p>\n\u003cp>To make the process more fun, we got the kids involved in the cooking process. They loved blotting the eggplant, cracking eggs, and dipping vegetable pieces into the batter. The adults fried the eggplant, but the kids did almost everything else. Once the eggplant slices were ready to eat, they were quite proud of themselves and excited to try their handiwork.\u003c/p>\n\u003cp>Both my nieces and daughters loved this dish. We actually had to slice up a second eggplant to make more for the demanding fans. Best of all, everyone also had a great time. The TV was off, the stereo was on, and everyone was actively cooking and eating together. So if your little ones insist they hate eggplant (or if you have an adult in the same boat), I highly recommend getting them involved in the cooking process to try this simple recipe. It's fun to make and a surefire way to create eggplant lovers in your house.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/eggplant-on-a-plate.jpg\" alt=\"eggplant on a plate\" title=\"eggplant on a plate\" width=\"277\" height=\"369\" class=\"aligncenter size-full wp-image-4616\">\u003c/p>\n\u003cp>\u003cstrong>Simply Breaded and Fried Eggplant\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium-large eggplant\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 cup flour\u003cbr>\n2 eggs\u003cbr>\n1/4 cup milk\u003cbr>\n1 tsp dried oregano\u003cbr>\n1 tsp kosher or sea salt plus more for sprinkling on the raw eggplant slices when prepping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Peel eggplant and then cut it into 1/4-inch thick slices.\u003cbr>\n2. Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant\u003cbr>\n3. Let eggplant slices sit for 30-40 minutes.\u003cbr>\n4. Heat a frying pan (I like to use a large cast-iron pan, but anything that is not non-stick will work) on medium high. Add enough olive oil to cover the bottom with a 1/4-inch of oil.\u003cbr>\n5. Beat eggs with milk in a large flatish bowl and add 1/2 tsp salt to season it. Then mix the oregano and the other 1/2 tsp salt into the flour on a separate plate.\u003cbr>\n6. When oil is heated, press paper towels into the eggplant to soak up any extra liquid and then start dipping the eggplant slices into the flour mixture. Shake off an excess oil and then dip into the egg mixture to coat thoroughly.\u003cbr>\n7. Lay battered eggplant into the pan in batches, being sure not to crowd the pan.\u003cbr>\n8. Fry each side until golden brown. If the pan starts to get too hot, just lower the heat.\u003cbr>\n9. Repeat until all eggplant is cooked, adding more olive oil as needed.\u003cbr>\n10. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4613/eggplant-your-kids-will-love","authors":["5016"],"categories":["bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2293","bayareabites_2292"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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