Kitchen Games Redux!

The other day, the adventures with Amanda were far from over once having finished lunch; after all, who eats only once a day!?  While we were grocery shopping that morning, we happened upon a package of little baby eggplants- the poor lil’ guys didn’t stand a chance against my superior hunting-gathering skills, not to mention my Visa.  From the moment I saw them, I knew what I wanted to do.  Having been inspired on numerous occasions, I finally had the will, the product and the reason to make something cool out of baby eggplants!  (The reason, clearly, was to cook for someone aside myself… Stop reading into our biographies!)  While Amanda went home for an auspicious mid afternoon nap, I retreated to my “special place” to think about what to concoct for dinner, exactly.

While in Jordan’s bed, in hit me- hard, ratatouille!  I would combine the loosely defined ratatouille with rice, form it and top it on a baby eggplant sliced in half that’s been grilled.  With bold spices already in the hold, I would top it off with some goat cheese!  The plan was set, but first I was called to the side of Madison, who ridiculed me for not cooking for her more often.  Only after making promises that I wouldn’t be able to keep (they’re our secrets mad dog!) I was released from her clutches, and returned home in time to meet with Amanda.   The preparation took a little while, because of all the fine chopping and dicing, but ultimately the product was worthwhile– with only one hitch!  On my way home, I picked up the wrong type of goat cheese!  Instead of getting unripened goat cheese, I accidentally picked up the ripened kind.  The horror.  I almost threw out the entire meal upon the realization of this catastrophic mistake- but soon came to the sobering conclusion that a) it wouldn’t be wise because we’re impoverished students and b) I’d have inadvertently placed myself in the awkward position of eating out of the garbage later that night. Whatever, I’m desperate.

Notwithstanding the slight of hand error on my part (I’ll admit I screw up a lot- see “Cucinare a solo!”) Between the presentation and the spice filled aroma that touched just the right part of the palette- the meal was voted a “relative success” by a count of 3 to 1.  The opposing vote was cast by Lauren, who wasn’t even there, but was so bitter she wasn’t invited she voted in order to “spite”.  Toochee Lauren, well played arch nemeses.

To put in in perspective, the meal was so good that Amanda promptly fell asleep afterwards.  The only other time anyone has EVER seen her nap was when she ate turkey that one time back home in 02′.   Yes, it was that ridiculous.

Grilled Eggplant with Rice’tatouille!

Step One:  halve the eggplants and hollow out a little bit of a bowl. Toss in olive oil, salt and pepper and a bit of balsamic vinegar.  Throw into the oven at 350F for about 30 minutes.

Step Two: the rice’tatouille! In a non stick saucepan over medium to high heat, add in this order (…)

• 1 wee dram of olive oil
• salt and pepper, to taste
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 jalapeños pepper, minced
• 1/2 zucchini, quartered and diced
• 1/2 red pepper, diced
• 1/2 orange pepper, diced
• 5 white mushroom, halved and diced
• 1 tomato, diced
• 1 apple, sliced finely (skin on)
• juice from one lemon

Be sure to season your pan before add ingredients. This will ensure your dish is just that much more flavourful!

Step Three: This should actually be step 1.5, but start cooking the rice.  Follow the instructions in English, French or Spanish.   Once the rice is ready, (Step three!) and once the veggies are tender (aka ready), add the rice to the veggies.  Mix it up, ensuring the rice is permeated by those flavours!

Step Four: Plate!  Place the mini eggplant halves as though they were petals of a flower.  Take the rice’tatouille and shape it into a spoon and then gingerly set in atop the eggplant.    Top with goat cheese and then sprinkle some lemon zest.

Step Five: Nap.

Ciao!