Chopped Eggplant

There isn't a day that goes by that I don't run across something that makes me think about my Grams.  A dirty joke (she could have a pretty raunchy sense of humor).  Calla Lilies at Trader Joe's (we would "paint" them with powdered chalk at Easter time). Sweet 'n Low packets at a restaurant (she helped herself to them - for her morning coffee at home). All kinds of random things.  Like our vegetable garden - I think often about how much she would have liked it.  She would have liked making her chunky mash of our carrots and turnips. Or maybe some sour-creamy borscht from the beets.  And then there are the eggplants.  No matter what the occasion, my grandma brought two dishes to all of our family gatherings - chopped liver and chopped eggplant.  Now, for me, the chopped liver was a no go.  But the eggplant? - that was another story. 

 

Gram's Chopped Eggplant (or as close as I can get it)

ingredients

• 1 large eggplant (she always used the common Black Beauty) or about 1 1/2 -2 lbs. other variety
• 1 medium red pepper
• 1 medium tomato
• 1/2 medium white onion
• olive oil
• vinegar
• sugar
• salt and pepper

post roast

method

1. Pierce each eggplant a couple of times with a fork (they can explode in the oven if you don't!), place them and the pepper on a lined baking sheet.  Roast them at 400° until the eggplant begins to collapse and is easily pierced with a fork, 20-40  minutes depending on  the size.
2. After roasting, place the pepper in a paper bag or tightly covered bowl till cool, 10-15 minutes. Set the eggplant aside until cool enough to handle easily.
3. While you wait, dice the onion and tomato.  You want the pieces small, but not overly fine.  Think salsa. Add to a medium bowl.
4. Scoop softened eggplant out of the papery skin into the bowl with the diced veg.  Discard skins.
5. Peel and seed the pepper.  Give the pepper a rough chop and add to the bowl.
6. Drizzle in olive oil - start with a good tablespoon.  Add a couple teaspoons vinegar - cider, white wine, plain white, whatever you like best.  Sprinkle with sugar - start with 1/2 a teaspoon.  Add a couple hearty pinches of salt and black pepper.
7. Chop the whole mess up. My grandma always used a mezzaluna to chop her eggplant, but use what you have.  Two butter knives will do the trick.  Stop when you like the consistency. I've seen versions where it is blended. My grandma's was chopped by hand and still chunky.
8. Taste and add additional seasonings as you like.  Put in an airtight container and let it sit in the fridge for a day or two for the flavors to meld.  You might adjust the seasoning again at that point.  Serve it cold or at room temperature.  Grams always served it with fresh rye and egg breads.  It's good on crackers, too.

Turnip Pickles

Jamie Oliver is a favorite of mine.  I have loved his rough, unfussy style in the kitchen for some time and was so happy when he combined his cooking ethos with product out of his own (outrageous) garden.  On "Jamie at Home" each episode is themed around a particular ingredient grown (mainly) on his own property - "tomatoes", "peppers", "eggs" - you get the idea.  Last year we started DVRing the series and, though I don't actually know how many episodes there are in all, we now have 22 of them recorded.  There is also a book.  "At Home" has a really messy, get-your-hands-dirty kind of vibe and Jeremy also immediately became a big fan.

One of our favorite episodes is titled "Pickles" and we have used a sort of all-purpose recipe from it with great results.  Over the summer we used it to preserve an abundance of eggplants from the garden.  Unsure how they would turn out or what we might use them for, it turns out that pickled eggplant is both tasty and versatile.  It is great used as a spread on the toast of a fried egg sandwich. Adds a kick to turkey sandwiches.  It has also starred as an option in one of our Mediterranean mini-feasts with warm flat bread, hummus, olives, feta, etc., In any case, last month I set out to try the recipe on this season's first harvest of turnips.  The recipe is meant to be good for use on any vegetable that will stay firm after 2-3 minutes of blanching - mushrooms, zucchini, onions...  This is my take on Jamie's suggestion for a flavory, quick pickle:

I stuck a bit of beet into the mix as well, for a little shot of color.

ingredients

• turnips (in this case), 2 pounds - cut into sticks about 1/2 inch thick

       pickling liquid

• cider or white vinegar, 4 cups
• water, 4 cups
• kosher or sea salt, 2 tablespoons

       pickling marinade

• olive oil, 2 cups
• garlic, 5 cloves roughly chopped
• fresh red chili, chopped
• dried oregano or other favorite herb, 2 tablespoons

method

1. Have some sterilized jars ready to go.
2. Bring vinegar, water and salt to a rapid boil in a large pot.
3. In a large bowl, add all marinade ingredients and mix/mash together well.
4. Add turnips to the boiling liquid and cook for about 3 minutes.
5. Lift the veg out of the liquid with a strainer or slotted spoon and add directly to the bowl of marinade.  Toss very well.
6. Straight away, add the hot turnips to the clean jars, filling to the top and covering with the marinade.  Seal the jars tight and let cool.
7. Store in a cool, dry spot and wait at least two weeks for the flavors to meld before you get eating. 

I know that everyone has their own comfort level with canning/preserving techniques.  Jamie Oliver just sealed the hot pickle in the jars and left them unprocessed and in the pantry.  That's what I did as well, refrigerating only after I opened the jars, with great results.  He says that they can be kept that way for up to 3 months.  I suppose they could be easily processed in boiling water or just stuck directly into the refrigerator after making them if one had any worries about food safety.  Whatever your preference, the recipe is really simple and very tasty.  I think I'll try it with some of our fennel next!

Woodenware Care

In a fit of inspiration I decided to breakout a gifted and never used "woodenware care and repair kit" we had amongst our cleaning supplies.  I had been wanting or needing to condition some cool 1960s stainless serving utensils with hardwood handles and decided to give it a try.  I ended up oiling almost every wooden kitchen utensil in our possession.  I am now a convert - I never realized what a difference it could make.

The product I used is Tree Spirit  (although any pure mineral oil will do) and is designed for use on wood items that come in contact with food.  You just apply the oil using a rag and then lightly sand with 600 grit sandpaper.  Reapply as needed and wipe clean after 30 min.  This removes the raised/ rough wood to a smooth finish.  Our wooden spoons look and feel amazing.  Our knife block never looked so good and our cutting boards are protected from the ravages of cutting and washing.  If you got some time I highly recommend it.