Baked Eggplant Delight

 

Baked Eggplant Delight

This is for all of my wonderful vegetarian friends. If you’re an

eggplant lover this will bring you great joy!

I used a medium sized American purple eggplant for this recipe.

There are a variety of eggplants, but this is the most common you will find in the grocery store.

I love all varieties, and would suggest buying organic eggplants sold at the farmer’s market. I have successfully grown the Japanese variety in my garden. They are smaller, and thinner and taste great thinly sliced and grilled. I have found that people are either crazy about eggplant, or completely loathe it. If you belong to the latter

group, give this recipe a try. You may change your mind.

Food List

Serves 4

 2 Medium sized American purple eggplants

 Approx 1/2 cup extra virgin olive oil

 6 Fresh garlic cloves thinly sliced

 1 cup cherry tomatoes halved

 8 Fresh Figs thinly sliced/ a few

    whole ones for plate decor

 2 fennel bulbs

 1/2 cup organic vegetable broth

 1/2 cup gorgonzola cheese crumbles

  Sea salt for flavor

Preheat Oven at 350 degrees

Wash and slice eggplants in half. Slightly slice the round edges in order for the eggplant halves to lay flat

Evenly distribute 2 tablespoons of olive oil on top of each half.

Bake in the oven for fifteen minutes until tops are golden brown, then cover with foil for the remaining 25 minutes.

Remove and let cool down 

While the eggplant is baking, heat pan on the oven at high heat and

braise sliced fennel in 1 tablespoon of olive oil. Stir occasionally until

the fennel is slightly browned, approx 5 minutes

Add 1/2 cup of vegetable broth and reduce heat, stir until fennel has fully absorbed the broth

Remove from heat, and place in a bowl.

Set aside.   Asthe eggplant is cooling down, place nonstick pan on high heat on the stove, add 2 tablespoons olive oil and toss in tomatoes and garlic slivers, add a dash of sea salt. Stir and cook on high heat for several minutes and remove from heat, set aside in a small bowl.

Do not over cook tomatoes and garlic

This few minutes on high heat just opens the flavor, and brightens the tomatoes

After you remove from the pan, place fig slices in the pan on high

heat for one minute

Remove and allow to cool down and set aside

Now you are ready to construct your eggplant delight!

Place eggplant halves on a plain white serving dish. With the back of a small spoon, gently press on the flesh of the eggplant, creating a slight divot

Spread fennel evenly on top, place tomatoes and garlic over the

fennel. Artfully lay fig slices over the tomatoes Sprinkle gorgonzola cheese over the top

The cheese is optional 

Sprinkle a dash of sea salt over the top, and you’re ready to go!!

The combination of the bold and creamy eggplant, with the sweetness of the figs, slightly bitter gorgonzola and zest of tomatoes, lends itself to an amazing layering effect of flavor.

If you need an extra kick, in a small bowl, mix a tablespoon of honey, a couple of tablespoons of soy sauce, and a dash of curry.

Drizzle a bit over each eggplant serving!

Enjoy this as a nice lunch entree, accompanied with a small bowl of Miso soup, or on its own.

This could also lend itself to a first course!

Enjoy!!!  Sexy Chef Wendy

dish, followed with a fish entree for dinner!!

Corn Chowder

 

 I have made corn chowder in the past that is so deliciously decadent

with a lot of preparation and time. My mother and I stumbled across

this simple, sweet and rich corn bisque that is so easy and quick to

prepare.

Always use sweet corn, otherwise your bisque will be bland and

starchy in flavor.

Food List

10 Cobs of Corn

2 Cobs of Corn Steamed for a few minutes

1 Freshly Squeezed Lime

1 Teaspoon Fresh Chopped Thyme

1 Tablespoon EVOO

Salt and Pepper for Taste

Blend fresh raw corn kernels in blender until completely

liquified. Place strainer over a large bowl and strain the liquid, to

separate the starch. This will leave you with a smooth liquid of corn

juice. Discard the remaining starch from the strainer. Place the liquid

in a medium sauce pan, on high heat, continually stirring until it comes

to a boil, and stir for another two minutes. Remove from heat and let it

cool down to room temperature. Once cooled down place the thick

and creamy looking corn bisque into a serving bowl. Add lime juice,

olive oil and thyme. Take the two steamed corns, and cut off kernels,

and add to the bisque for texture. Add a small amount of salt and

pepper for taste. Be very light on the salt!!

This is a perfect starter dish. It tastes rich and creamy, without the

butter and creme added. You can throw little bits of lobster or white

 

fish in it to make it a heartier meal.