Beans, Greens & Sweet Georgia Peaches by Damon Fowler

Author:Damon Fowler
Language: eng
Format: epub
ISBN: 9781493014101
Publisher: Globe Pequot Press

Scalloped Eggplant SERVES 4

With not even a hint of the Mediterranean, the ingredients of this sumptuous casserole are not what one would expect to have paired with eggplant—cream, pecans, butter, and cheese. It is ridiculously rich and pure Deep South. It’s also some kind of wonderful.

1½ pounds eggplant (about 2 medium)

1 large yellow onion, peeled and chopped

6 tablespoons unsalted butter

¼ cup all-purpose flour, spread on a dinner plate

1 cup heavy cream (minimum 36 percent milk fat)

1 cup freshly grated Parmigiano-Reggiano or extra-sharp cheddar

Salt and whole black pepper in a mill

¾ cup dry bread crumbs

1 cup chopped raw pecans

1. Peel and cut the eggplants into 1-inch dice. Put them in a colander, sprinkle liberally with salt and toss to coat evenly. Set them in the sink and let stand 30 minutes. Position a rack in the upper third of the oven and preheat to 375°F.

2. Gently squeeze the eggplant against the sides of the colander and pat it dry. Put the onion and 4 tablespoons of butter in a large, heavy-bottomed sauté pan over medium-high heat. Sauté, tossing often, until the onion is translucent and softened but not browned, about 4 minutes.

3. Quickly roll the eggplant in the flour, shake off the excess, and add it to the pan. Sauté, tossing almost constantly, until it is beginning to color, about 3 minutes. Turn off the heat.

4. Lightly butter a 2-quart casserole and transfer the eggplant to it. Pour over it the cream, add the cheese, a pinch of salt, a few grindings of pepper, and toss until well mixed.

5. Wipe out the pan in which the vegetables were sautéed. Put in the remaining 2 tablespoons of butter and place the pan over medium heat until the butter is just melted. Turn off the heat. Add the bread crumbs and pecans, and toss until the butter is evenly absorbed into the crumbs. Spread this over the top of the eggplant and bake it in the center of the oven until bubbling hot and golden brown on top, about 40 minutes. Let it settle for about 10 minutes before serving.

A Pair of Stuffed Eggplant Dishes

Stuffing eggplants with savory fillings is a wonderful way to cook and serve them. They make neat individual portions and—what’s more important for most of us—can be assembled ahead of time to suit your schedule. Then all you will have to do is take them from the refrigerator, pop them in the oven, make a salad, and relax—dinner’s ready.

To Prepare Eggplants for Stuffing: In the recipes that follow, the eggplants are parboiled before being stuffed. While this makes the pulp easier to scoop out, it also makes the shell a lot more fragile, so be careful not to break the skin or cut through it when you are removing the inner pulp.

Half-fill a large, heavy-bottomed stockpot with water and bring it to a boil on high heat. Meanwhile, wash the eggplants under cold running water. When the water is boiling briskly, add a small handful of salt to the pot and slip the eggplants into it.

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