TGI eggplant season!  I know some aren’t so enthused, but I am a huge fan of the big Barney-esque FRUIT, more specifically aubergine, which also comes in white and green varieties.  I am generally questioned upon the purchase of eggplants, “What are you going to make with those?” they ask.  Well, what can’t you make?  Grill them, fry them, dice & sauté, puree, or… make caponata!

  Dip Me!

Caponata is a Sicilian dip with a complex sweet yet spicy twang.  Eggplant seems to be very popular in Sicilian dishes – god bless Southern Italy.  Pasta alla Norma, eggplant parmesan, eggplant rollatini and involtini all originate in Sicily.  Perhaps this is because Italy is one of the top ten producers of eggplant, the majority coming from China & India.  If you’re a fan like me just google one of the aforementioned dishes and watch for a soon to come post on baba ghanoush – a Greek take on eggplant dip. 

 

NOTE:  If you find yourself addicted it is no fault of your own.  Eggplant has a higher nicotine content than any other edible plant, hence the bitter flavor when raw!  While the bitterness can be removed by salting & rinsing or “degorging”, perhaps your nasty smoking habit can be eliminated by chips & caponata? 

 
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