Thursday, August 13, 2009

What I made for dinner last night — garlicky eggplant and cheese grits.



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.

EGGPLANT:
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.)

GRITS:
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!

4 comments:

  1. Just wondering how the whole "lacto-ovo" part meshes with the use of 2 cups of milk, the butter and sprinkling of cheese.
    This little wonderment will in no way stop me from trying that recipe. I just have to find someone with some good eggplant. *types into recipe book*

    Thanks for sharing.

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  2. Hi. Why do you wonder? A lacto-ovo vegetarian is a vegetarian who does not eat animal flesh of any kind, but is willing to consume dairy and egg products.

    Hope you get a chance to try it, and like it, too!

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  3. As a former southerner, I'm so down with your husband on the cheesy grits. Luv um! Interesting combination with the eggplant... I'll pass it on to my vegetarian friends. Cheers!

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  4. Sounds so delicous! I tasted grits for the first time when I visited Georgia two years ago. they are so good! YOur eggplants not only look yummy but so pretty too.

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