Every week I try to write a menu on the whiteboard on our fridge. It usually has pasta on Monday and taco salad on Friday (except during Lent) and then I fill in the rest seasonally. There are lots of soups when it’s cold and lots of tomato things at this time of year.
We’ve been having some CSA veggies go bad on the counter recently so for today I had written CSA with no further details.
I decided on Eggplant, then I opened up The Food Lab and found this recipe.
I present Caramelized Eggplant with Rich Tomato Sauce.
I quite like eggplant and even have some coming along in my own garden.
The large white one on the counter was an approximate equivalent to the two Japanese eggplants called for so I felt good about the proportions.
Good eggplant is usually fairly labor intensive and I usually do the salt and drain thing on my own.
I don’t usually then salad spin it or press it as a final step.
It would eked well for eliminating bitterness and made the texture almost fluffy in its dryness.
Like most Kenji recipes this one involved more steps and more pots and pans than I would normally use.
I made the tomato sauce his way, which was goopy and asmr appalling.
But it’s not too far off from what I normally do for a tomato sauce. It was a little chunkier as I tend to use knives instead of fingers but I quite liked the finished texture.
The caramelization was a little spotty due to the burner not fitting the pan precisely but it worked out.
So many pots and pans.
This turned out well. The kids ate it and my husband went back for 2nds.
There was a little ratatouille and a little eggplant parm in there. It was familiar and nice but not earthshaking.
I’d give it an 8/10.
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