Eggplants in Seattle, Episode 2: Russian Eggplant Caviar

Last week we were invited for dinner at my uncle’s girlfriend’s stylish downtown loft. Marina is from Russia, hence the dinner was a blur of delicious Russian dishes.

Including a picture-perfect plum tart and piroshki [that contained no eggplant and will be featured regardless because they were so yummy].

Marina also made an eggplant dish that she called “eggplant caviar.” It consists of eggplant, tomatoes, onions, garlic, carrots, and parsley, chopped up and simmered into a caponata-like salad. The flavor was similar to imam bayildi, but with less tomato-ness.

Here’s how to make it:

Cube the eggplants and chop the onions, carrots, tomatoes, etc.

Garlic choppin'.

After sauteeing the eggplants in oil, with salt added, toss in the onions.

Then add the carrots and garlic a little while later.

The author demonstrates proper stirring technique.

After the eggplant-onion-carrots mixture has cooked down, add the tomatoes.

A little while later, add chopped parsley.

Simmer the mixture with a closed pot until it looks like this. Then season with more salt and black pepper, to taste.

The result. Like most Russian dishes, it is simple yet delicious. (I say "yet" because I'm accustomed to putting a million spices in my food. But it's not always necessary -- a well-salted dish is often just as tasty.)

Eggplants Abroad, Episode 2: WWOOFing in France

Former sous-chef Dan is currently WWOOFing in France. He sends the following eggplant updates, as quoted directly from an e-mail that I have not yet received permission to quote, but oh well:

I am sending you some pictures, which include, variously a) eggplants and b) cats. I thought you'd like them.

At the end there are two eggplant dishes - one is an eggplant caviar I made with my friend in Lyon for a poker night, the second is a dish with eggplants and zucchini we had at the farm. They are both super simple so I didn't bother asking for a recipe. But I thought the pictures of eggplants in the greenhouses would interest you the most.

Presenting vegetables to cats: an Aubergenius specialty.

Thanks, Dan!

Once again, if you are abroad and would like to update the blogosphere on your eggplant-related activities, please e-mail me. See previous entry for submission details. Of which there are few. So here are some more: include in your e-mail some descriptions of your photos and let me know whether you'd like to be featured by full name, first name, or anonymously.

P.S. People have complained of some difficulty commenting, and it looks like many comments on this blog have been spontaneously deleted. I have no idea why. If you are an experienced blogger and know what's going on (as well as why my font size keeps changing randomly), please let me know. Merci et bon soir.