Here's my Path to Freedom vegetable box

I use this variety in the recipe below, but I could easily have used the smaller green eggplants

A week or so ago I bought a box of assorted vegetables — the farmer’s choices — from Path to Freedom urban homestead farm in Pasadena. I set myself the reality-TV challenge of cooking everything I got, which I have done. First I made guava corncakes from the pink, aromatic guavas. In a future post I’ll show you what I did with the very odd squash with the big personality. (It certainly reminded me an awful lot of Olive Oyl…)

Okay maybe without the licking cats (Public Domain)

Anyway, on to the eggplant. I love eggplant, but I hate the overly oily (oyly?), flavor-masked, mushy variety that is often found in restaurants. Eggplant has a sweet flavor that requires a little advance prep and some minor care in cooking. This is one of my favorite ways to cook it — lightly oiled and pan-browned and served with plenty of fresh herbs and garlic.

Eggplant with Fresh Herbs and Garlic | 4 servings

1 good-sized eggplant, or 3 to 4 Japanese (or long) eggplants
Salt
Olive oil
6 sprigs Italian parsley
6-inch sprig of basil, about 6 leaves
6-inch sprig of rosemary, leaves removed
1 garlic clove
Freshly ground black pepper

Trim the stem end from the eggplant. Slice into rounds.

For this dish I like 1/4-inch slices

On paper towels, arrange the eggplant slices in one layer. Lightly salt the slices and let stand for 30 minutes. The salt draws out the moisture than can sometimes make the eggplant bitter.

The eggplant will sweat the bitter juices

Blot the eggplant with paper towels.

This also removes some of the excess salt

Rub the eggplant slices lightly with olive oil. The eggplant absorbs oil instantly, so work quickly. You can also brush the oil on with a pastry brush, or use an oil sprayer.

I do this by pouring a little oil into my palm and quickly rubbing it on the slices, like hand lotion

Heat a large pan over medium heat. Cook the eggplant slices until browned on both sides, about 10 minutes per side. Work in batches to avoid crowding the pan. Arrange the slices on a plate as each batch is cooked.

The slices will shrink as they cook

While the eggplant is cooking, prepare the herbs and garlic.

It's nice to have at least some of these herbs growing in your garden or in a windowsill pot

Mince the parsley, basil and rosemary. Mince the garlic with a small pinch of salt and combine it with the herbs.

As you finish with the garlic, move the knife on over and incorporate the herbs

When the eggplant is cooked and arranged on the plate, sprinkle the herb/garlic mixture all over the top. Top with a few grinds of black pepper. Let stand, if you have the time, for half an hour at room temperature.

Any leftover eggplant can be used on a sandwich the next day -- yes, it's fantastic

Kelly McCune © 2009

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