Text 11482, 92 rader
Skriven 2014-03-28 06:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: different standards 388
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 DS> I was of the opinion that you had never met an eggplant you did not
 DS> like.  Obviously, I was wrong:-}}

There are many possible disqualifications!
What I was referring to was a dish I had at
the Manchu Wok (along with Panda Express one
of the desperation fallbacks in airports that
don't have Five Guys), of which I noted

 This day, the eggplant, briefly boiled in
 unsalted water it appears, could have done
 a stand-in for shoes. Its sauce was vinegar
 and sugar (the garlic didn't kick in until
 the second coming, which was 15 minutes
 later at the RCC). The chicken bits weren't
 bad, surprisingly enough. And I imagine the
 dish was nearly fat-free, which eggplant
 seldom is.

Eggplant has to be either marinated or cooked
thoroughly so the cells break down and you don't get
a tough spongy mess in your mouth. Unlike many foods,
though, it is seriously difficult to overcook it
unless you burn the heck out of it.

Other ways of ruining: Oversalting. Undersalting.
Sugaring. And there's the guilt by association thing:

Eggplant and goat cheese roulades
cat: fancy, starter
servings: 4

h - For the roulades
1 sm eggplant
1 Tb olive oil
6 oz soft plain goat cheese
1 Tb fennel sprigs, chopped
1 Tb chives, chopped
Salt and pepper to taste
16 chives
h - For the citrus fennel salad
1 sm fennel bulb
1/2 lemon, juice of
1 pn salt to taste
1 pn sugar to taste
h - For the balsamic syrup
1/3 c balsamic vinegar

Eggplant and goat cheese roulades with
citrus fennel salad and balsamic syrup

Using a mandolin, slice eight thin (1/8") rounds
of eggplant. Brush with olive oil and place on a
hot grill or in a nonstick frying pan. Cook
until soft and brown on the outside.

Meanwhile, in a small bowl prepare the goat
cheese filling. Mix the goat cheese, olive oil,
fennel, chives, and salt and pepper until well
combined.

Begin to create the roulades by placing two
chive stalks on each eggplant slice so they
stick out from one side. Form 2 ts of the
filling into a cylinder as long as the slice
is wide and place on the eggplant and chive
stalks. Roll the slice around the filling,
overlapping the edges slightly. If necessary,
use a toothpick to hold it together while you
roll the rest.

Again using the mandolin, very thinly slice
the fennel bulb and place it in a bowl with
the lemon juice, salt, and sugar. Toss well
and taste - add more salt and sugar to make
it piquant, then set aside for at least
30 min to allow the flavors to infuse.

Simmer the balsamic vinegar over medium heat.
Stir constantly and reduce the liquid by 2/3.

Drain the fennel salad and mound 2 Tb in
center of the plate. Remove toothpicks from
the roulades if used, and stack two atop the
salad, with chive stalks pointing up. Drizzle
a bit of extra-virgin olive oil around the
rolls, and add drops of the syrup over the oil.

Marcel Kauer, Hastings House, Salt Spring Island, BC
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