So, Thursday, at the Earthfair market, little baby brinjals/eggplant sung out to me, purple, petite and a box for R10. Ok, I’m calling it eggplant, I’m American, I live in South Africa, and there are just a few things that’ll never change. I call garbage “rubbish” and use the word “kak”, so let’s hope all you dialect critics are satisfied.
Anywho, here’s the easiest recipe for a really cute appetizer if you leave the stems on or if you can’t find the babies, cut the big ones up.
Do a little washy wash on about 10-12 babies, 1-2 regulars.
Use your boyfriend’s mom’s garden to swipe some fresh herbs: thyme, rosemary, and oregano.
Slice the eggplant babies in half leaving the stem attached.
Add enough salt to cover each one, gently rub the salt onto the fleshy side.
Place open side down onto a grill pan, or into a colander to drain out the water from the eggplant. I have skipped this step before and highly recommend not being lazy like past Shaina. The eggplant ends up bitter and hard to eat if you don’t do this, past Shaina did not like this.
Wash thoroughly in cold water rubbing all the salt off.
They get a bit browner, but don’t stress, that’s them getting juicy.
Chop up stolen (or store bought) herbs and add salt and pepper to taste.
Drizzle 2 tablespoons of olive oil.
Add chopped herbs and salt & pepper to taste.
Oogle their colour.
Pop them into an oven for about 45 minutes – an hour. They should be a bit soft in the middle when you take them out.
After taking them out of the oven, you can eat them anyway you want to eat them, no rules! But, really, adding a little rocket to the plate makes you look like you know your Iron Chef plating techniques, alright Iron Chef is a heavy title, but you could be very Nigella.