January 22, 2009

Eggplant "Caviar"

Eggplant "Caviar"

I'm not exactly sure what this was supposed to be or really taste like...but it was inedible. And no, it wasn't my fault. The eggplant was fresh and ripe, the tomatoes were ruby red and juicy, and the herbs were fragrant and bright green. Everything was cooked perfectly and seasoned to perfection. This should have been a delicious and interesting twist on bruschetta...but alas, sauteed (and eventually soggy) eggplant does not do a thing for me. Eggplant can be a tricky veggie to prepare. Broiled? Yes. Baked? Yes. Grilled? Yes. But sauteed in olive oil (which was quickly absorbed in a strangely unappetizing way), and then mixed with more moisture-rich tomatoes AND a hefty dose of lemon juice? NO.

Make again? Definitely not, although now I'm craving bruschetta...




Eggplant "Caviar"
Vegetarian Times, November/December 2005

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