I never expected to find eggplant in Mexico. It doesn't seem like a Mexican ingredient, but none the less they are available and usually quite inexpensive. The Spanish name is berenjena. One of the ways you find it prepared here is in salsa de berenjena, which means eggplant sauce, but I know it as Babba Ghannouj. We like eggplant grilled and in sandwiches but it also lends itself to appetizers.
Today, I made couscous and served it with warm caponata. Caponata is supposed to be served chilled in order for the flavours to marry. The last time I made caponata, I served it with bread rounds at a dinner party, it was so popular that I was afraid that no one was going to want dinner.
Another tasty eggplant appetizer is eggplant caviar, I am not sure why it's called that since it doesn't taste or look like caviar to me. I've served both of these as side dishes or even main dishes,they are pretty versatile.
There are so many different varieties of eggplants available, however we rarely see more than a few of them in the stores: http://www.treatment-skincare.com/Nutrition-Diet/Heritage-Eggplants.html
ReplyDeleteThe white ones are especially versatile.
nice link, thanks peter, the round yellow ones and the whitish ones were the ones that I had growing in pots last year. I bought an eggplant seed mix. Here I have only found the large purple eggplants in the supermarket, in California, there were other varieties available especially in the farmer's markets. Glad you stopped by,
ReplyDeleteregards,
Theresa