Wee Little Eggplants

I am a sucker for eggplants. When I was living on my own, I would make a gratin of eggplants and tomatoes and it would feed me for a week. By the fifth day, I would be so tired of it that I could barely take another bite. But somehow I would do it all over again a few weeks later. Eggplants have a cast a spell on me. Maybe it's that lovely aubergine color? So when I saw these cute little specimens at the Yuno's Farm stand, I had to snap them up. They were so slender, they made zucchini look chubby in comparison, and each one was barely longer than my hand.

Chopping these guys up would make them indistinguishable from their larger cousins (aside from the their less bitter flavor), so slicing and roasting seemed like a good way to preserve their character. And I had bushels of kale in the fridge, so I made a quick little pesto to brighten the flavor up a bit and add some nutritional punch. Unlike my earlier encounters with eggplant, there weren't any leftovers.



Roasted Eggplant with Kale Pesto

This is hardly a recipe, but it's a great way to let stellar produce shine. Roasting the eggplant requires little oil, but you could also saute it on the stove. Beware adding too much fat though, or it can become greasy.

5 small eggplants (substitute 1 large), thinly sliced
salt
1 clove garlic
1 bunch kale leaves, stems removed
olive oil
pecorino cheese, grated

Place eggplant on a Silpat lined baking sheet (or a bare sheet brushed with oil) and sprinkle with coarse salt. Roast in a 350 degree oven until the vegetables have softened and colored a bit -- about 20 minutes.

Meanwhile, chop garlic in a food processor with a little salt. Add kale and process until you have a course puree. Start drizzling in olive oil until you have a consistency you like (I would've added more to make a sauce, but I ran out of oil). Stir in the grated cheese and salt to taste.

Remove eggplant from oven, and drizzle pesto over the slices. Serve hot or at room temperature.

First Signs of Autumn

Sunday seems so long ago -- I barely recall what has happened between now and then. Time flies when you're having fun, or maybe I'm just getting old. But I do remember that last weekend I went to the local greenmarket, enjoyed the warm weather and tried to manage both Annabella and armloads of produce with only moderate success. And then we drove upstate with our neighbor in his convertible, with the top down. I came home with as much of a tan as I can hope to get and quickly threw dinner together.

In just a few days, fall seems to have arrived. The mercury today has not passed 60 degrees, and I wore a scarf and jacket to work. Despite the change, I would still be happy to eat this meal. The earthy bitterness of the chard and just a hint of brightness from the oranges don't seem too summery for the weather. I'm not quite ready to eat cabbage and butternut squash, but maybe next week...

Chard Stuffed With Risotto and Mozzarella

Adapted from Mark Bittman in The New York Times

3-4 cups vegetable broth
1 cup arborio rice
pinch of saffron
1 orange, zested and juiced
lump of butter
1/2 cup grated pecorino cheese
salt and pepper
6 chard leaves
6 1/2 inch chunks of soft pecorino cheese
1/2 cup white wine

Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Dissolve saffron in juice of the orange. Add to rice, along with butter, hard cheese, orange zest, salt and pepper to taste. Allow rice to cool a bit.

Poach chard leaves in about 2 cups water just until pliable -- about 30 seconds. Drain and cut out the hardest part of central stem.

Preheat oven to 400 degrees. Form 6 balls of rice 2 to 3 inches across. Dig a hole in ball and insert a piece of soft cheese. Wrap each ball in a chard leaf.

Put balls in a close-fitting oven dish and add wine. Bake 15 minutes. Serve balls topped with cooking juices, more zest, hard cheese and olive oil.

Yield: 6 servings.



Saffron Carrots
Adapted from David Tanis in The New York Times

lump butter
pinch of saffron, crumbled
2 cloves garlic, grated
zest from one orange
bunch carrots, sliced into thin coins
salt and pepper

In a large skillet fitted with a lid, melt the butter over medium heat. When hot, add the saffron, garlic, lemon zest and carrots. Seasons with salt and pepper. Toss the carrots in the butter to coat. Add 1/2 cup of water, bring to a boil and simmer, covered, until the carrots are tender -- about 5 minutes.