Grilled eggplant dressed up with a quick soy sauce-serrano dressing.
In the Bay Area, we are blessed to be able to grill outdoors nearly year-round.
Heck, even my husband has been known to grill in the rain.
One of my favorite grilled veggies is eggplant because it takes to being smoke-kissed so well. And its texture turns nearly custardy.
“Eggplant with Spicy Asian Dressing” is a quick and easy dish to enjoy at this time of year when eggplants of all sizes are showing up at farmers markets.
It’s from the new cookbook, “Weber’s Greatest Hits” (Houghton Mifflin Harcourt) by master griller Jamie Purviance, of which I received a review copy.
The cookbook contains 125 recipes culled from the more than 2,500 that Purviance has developed over the years for Weber. His greatest hits are tried-and-true dishes such as “Peach and Blue Cheese Bruschetta Drizzled with Honey,” “Curried Lamb Chops with Yogurt Sauce” and “Pineapple Upside-Down Cake.”
Eggplant, tomatoes, olives, pine nuts and a whole lot of love.
She may be most know for her gutsy nose-to-tail cooking. But celebrated New York Chef April Bloomfield wants you to know she’s equally equipped with root-to-shoot flair.
Her first cookbook, “A Girl and Her Pig” (Ecco, 2012) may have been meat-centric. But her follow-up, “A Girl and Her Greens: Hearty Meals from the Garden” (Ecco), decidedly puts the emphasis smack dab on a cornucopia of seasonal fruits and vegetables.
Bloomfield is the award-winning chef-owner of The Spotted Pig, The Breslin, and The John Dory Oyster Bar, all in New York, as well as Tosca Cafe in San Francisco. She was also the star of season 2 of “The Mind of A Chef.”
In her cookbook, of which I received a review copy, she offers up dishes that home-cooks can actually make. That includes delights such as “Asparagus Quiches with Mint,” “Roasted Young Onions with Sage Pesto,” and “Sweet Corn Ice Cream with Butterscotch.”
With stands at my local farmers market piled high with brilliant purple eggplants at this time of year, I was drawn to Bloomfield’s recipe for “If-It-Ain’t-Broke Eggplant Caponata.”