RECIPES Eggplants at their prime this time of year - the last finale before cooler weather stops production. We hope you can feast one more time before winter - Ratatouille, Eggplant Parmesan or try this recipe... EGGPLANT PANCAKES IN SWEET RED PEPPER PUREE from The New Vegetarian Epicure 4 lbs Eggplant (3 large) 2 TBS olive oil salt 1 cup finely chopped onion 3 cloves garlic, minced 3 large eggs 1/4 cup flour pinch of dried oregano fresh-ground pepper additional oiliv oil for frying 16 Kalamata olived, sliced off their pits 1/2 lb feta cheese, crumbled Pierce the eggplants in several places with a fork, brush them with a bit of olive oil and roast them on baking sheets in a 400 degree oven for about an hour, or until they are completely soft and collapsing. Cut them open, let them cool a bit, then carefully remove and discard any pockets of dark seeds. Transfer the eggplant to a board, chop it coarsely, then put it in a large mixing bowl. In a small, heavy non-stick skillet, saute the onion and garlic in a tablespoon of olive oil until soft and translucent. Whisk together the eggs and the flour. Add the onion mixture, the egg mixture, and the oregano to the eggplant, and mix thoroughly. Add more salt and some fresh-ground pepper to taste. Brush a large, heavy bottomed skillet with olive oil and heat it over a medium flame. Place heaping tablespoonfuls of the eggplant batter evenly in the skillet, shaping them into 3 inch pancakes. Cook the pancakes until they are lightly colored on both sides, about 8 minutes total, and turn them very carefully. Spoon a little ward Sweet Red Pepper Puree on each plate, and place 2-3 pancakes on top of it. Scatter some sliced olives and crumbled feta over the pancakes. Sweet Red Pepper Puree 2 cups chopped sweet onions 1 TBS olive oil salt 2 cups roasted and peeled sweet red peppers 3 TBS cider vinegar, more to taste 3 TBS brown sugar, more to taste In a heavy-bottomed skillet, cook the onions in the olive oil over low heat until they are a light-golden color. Salt lightly. In a blender combine the caramelized onions, the peppers, the vinegar and the sugar, and process until you have a smooth puree. Add salt to taste, and correct the sweet sour balance with a little more vinegar or sugar if needed. Warm the sauce gently before serving.
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