茄子

Chef Joe Ogrodnek (BNC class of 2014）通过这个下一级茄子盘拉出所有的停留。首先，他享受茄子，让它坐在烧烤架上，以吸出水分并从内部添加味道。然后他通过用花生，油煎的青葱和大蒜，新鲜的草药，洋葱和萝卜填充了柔滑的烧烤茄子，在柔滑的碎片之前，他增加了大量的脆脆的茄子。美味的热或室温，它们非常适合您的下一个夏季露水。一定要在敷料中使用热水来帮助溶解甜味，花卉椰子棕榈糖。Related: More Eggplant Recipes

As a thirty-something eager to discover the exoticism of the land where East meets West, I visited Turkey on a trip that would irrevocably change the way I think about flavor. Somewhere between the grand bazaars of Istanbul and the bougainvillea-lined streets of Kas, a small seaside town on Turkey’s southwestern地中海海岸,我严重爱上了这个国家d all of its eggplant dishes.The vegetarian food of Turkey is light and lively, resplendent with spice, and bursting with color. Vegetables are the headline act in Turkish meze, the small plates of appetizers shared at the beginning of every meal. There is cacik, ground cucumbers mixed with yogurt, garlic, and mint; dolma, grape leaves stuffed with seasoned rice; zeytinyağlı taze fasulye, green beans cooked in tomato, olive oil, garlic, and onions; and muhammara, a spicy red pepper and walnut dip. But it’s the silky eggplant meze plates that shine brightest in my memory.Eggplant is central to Turkish cuisine and culture; there’s even a folkloric tale that tells of a time during Ottoman Istanbul when many houses burnt down due to unsuccessful attempts to fry eggplant. Today, fried eggplant remains a summertime staple. In fact, there are innumerable eggplant dishes in Turkish cuisine, all beautifully spiced and irresistibly aromatic. A few of my favorites include patlican salatası, a smoky grilled eggplant similar to baba ghanoush; şakşuka, an eggplant and tomato stew; and imam bayildi, a famous dish of eggplant stuffed with tomatoes, onions, and garlic.This elegant salad is an emphatic nod to the celebratory eggplant dishes of Turkey. Velvety eggplant is paired with a tart-yet-earthy relish of toasted walnuts, cilantro, and pomegranate seeds. Toasting the walnuts brings out their full nutty, slightly bitter character, which plays well against the bright pomegranate seeds, which provide fresh bursts of juice and sweetness. Theburratabrings unbridled decadence to this dish, providing an oozy, creamy backdrop for the eggplant and relish. If burrata is not your thing (although honestly, how could it not be?) or you can’t find any, there are many alternatives. You could opt for fresh mozzarella, a generous swipe of rich Greek yogurt or ricotta, a few flecks of goat cheese, or a dollop of tangy labneh. For those looking for a dairy-free option, you could enjoy it with cashew cream or, for a heartier alternative, serve on a bed of bulgur wheat or brown rice. When the weather is warm, grill your eggplant for an even deeper smoky flavor.A Note about Eggplants:茄子, or aubergine as it is known in England and Europe, is a member of the nightshade family that also includes tomatoes, peppers, and potatoes. Many home cooks ask about how to choose the best eggplants, since they range so much in size and skin color. Generally, choose eggplants with smooth, shiny skin that are uniform in color and heavy for their size. Test for ripeness by lightly pressing a finger against the skin—if it leaves an imprint, the eggplant is ripe. Smaller eggplants tend to have fewer seeds and are, hence, less bitter. A green stem is a good indicator that an eggplant is ripe.