yumyumyummers

eggplant two ways: eggplant tagliatelle & organic spinach eggplant salad w/ white wine salami & sicilian olives

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, lunch on 01.27.11 at 5:12 pm

eggplant is the new black. at least i like to think so. :) i tried a culinary experiment earlier this week to figure out two ways to dish up eggplant for dindins & leftover redux for lunch.

pasta dish for dindins:
eggplant tagliatelle w/ white wine salami & sicilian olives

– place tagliatelle in boiling water and cook for a few minutes until al dente. add a pinch of salt, if you like.
– brown 1 clove garlic (thinly sliced) w/ extra virgin olive oil (evoo) in shallow pan at high heat
(tip: try using a potato peeler to get really thin slices of garlic, but be careful not to nick your fingers!)
– once garlic is browned, add 1 eggplant (thinly sliced rounds). drizzle evoo and sprinkle ground nutmeg & ground black peppercorns.
-1/2 cup white wine salami sausage (cut into bite-size strips, drizzle evoo & toss with 1/8 cup finely chopped fresh italian parsley in small prep bowl)
– 1/2 cup sicilian olives (cut in halves)
(tip: you can typically find different varieties of olives & salami at the deli.)
– add olives & salami w/ eggplant in pan. salami sausage is usually pre-cooked, so you just need to heat and mix w/ the flavours in the pan.

food styling:
– season w/ ground black peppercorns. garnish w/ a sprig of fresh italian parsley.

salad for lunch:
organic spinach salad w/ sauteed eggplant, white wine salami & sicilian olives

easypeasy leftover lunch for the next day… just toss some organic spinach leaves w/ the leftover eggplant, salami & olives. season w/ ground black peppercorns. drizzle w/ honey balsamic vinaigrette.

the dressing:
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic vinegar
– 1 tsp honey
– dash of ground nutmeg
– dash of ground black peppercorns

yummers. :)  hope you enjoy this two-way culinary experiment w/ eggplant!


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