Wednesday, October 10, 2012

Eggplant Spread a la Old Country-'31 days'-day 10

Eggplant- lots of CSA eggplant. What to do with it? I made 'eggplant pane'(peel the fresh eggplant, cut into half inch slices, dip into beaten egg and saute in a hot, oiled pan on both sides). Eventually, I'll make eggplant Parmesan.  Today I made eggplant spread/eggplant salad. First, puncture the fresh eggplant and put under the broiler. Grilling the eggplant outdoors is even better and will result in a smokier dip. In any case, turn the eggplant until all sides have burnt skin.
Let the eggplant cool to room temperature. Cut off the stem area and then peel off the burnt skin, doing this step by hand will result in more eggplant available to use in the recipe.
Using a non-reactive tool like a wooden spoon, mince the eggplant as finely as possible. While it would save time to use a blender, I find that machine-processing makes for a watery salad. Add freshly crushed garlic or well-chopped onions (do not add both or all eggplant flavor will be overshadowed), salt, and mayonnaise or olive oil to taste. This is a typical dish in the old country, especially for meatless days.
Do everything calmly and peacefully. Do as much as you can as well as you can. Strive to see God in all things without exception, and consent to His will joyously. Do everything for God, uniting yourself to him in word and deed. Walk very simply with the Cross of the Lord and be at peace with yourself.---St Francis de Sales  
You know well enough that Our Lord does not look so much at the greatness of our actions, nor even at their difficulty, but at the love at which we do them. --- St Therese of Lisieux

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