24 minutes ago
Thursday, August 13, 2009
The 'fairy tale' eggplants have been producing fairly consistently. I pick them when they're just longer than the width of my palm (3-4 inches). They don't stay that nice purple color, though. Maybe the sun bleaches them out?
The combo of eggplant with grits was a happy accident. I needed to cook those babies and my husband was jonesing for some grits.
So, the "recipe" which is not really a recipe, but what I remember of what I threw in the pan.
Washed the egplant. Cut off the green ends. Sliced into 1/4" wide medalions. Heated 2T oil (I used coconut) in a big saute pan on medium heat. Added the eggplant (maybe 4 cups worth?) Added a pinch of salt. Covered the pan. Tossed it around occasionally. Finished cooking in 10-15 minutes. Added shredded green garlic stems. (Could have also used diced garlic.)
2 cups milk + 2 cups water + 1 teaspoon salt brought to a boil in a big pot. (I use a dutch oven.) When it boils, slowly whisk in the grits. Whisk until all the lumps are gone. Cook covered, over a medium-low heat for 20 minutes. Whisk well every 3 minutes, make sure to get all the corners and the stuff stuck to the bottom. When it's done, remove from the heat, add 2-4 tablespoons butter and 4 oz sharp cheddar cheese. Mix in well.
We served it with a big sloppy pile of grits on the plate, topped with the eggplant, and a little garnish of chives. The eggplant or grits on their own aren't nearly as good as they are together!
No pics, sorry. It smelled too good and I was so hungry ate it before I thought to take a photo!