Eggplant, a piece of butter, lemon thyme and marjoram.
You can use whatever herb you have in your garden
Grab your eggplants.
Take the tops off
Slice your eggplant in half
Sprinkle with salt
Let them "cry"
A little bit more
For about 10 minutes, depending on the size.
If they look like this, you are in the right direction. Remember that if you using bigger eggplant it might be a good idea to cut into smaller pieces, lengthwise or not..
Heat up your fancy pot. Medium high.
Add a little bit of olive oil. Be generous
Add your eggplant face down
If it seems too hot, turn the heat down a bit.
After a couple of minutes try to turn one and see how they look.
Flip them when they look like this
It will smell very good.
Add some lemon juice.
Let it cook. When you press the eggplant, your finger should feel no resistance. If you are using bigger eggplant just add a little stock or water and cover with the lid.
Get a kitchen towel ready
Lay your eggplants.
Peel the skin or not.
...Or yes. If i'ts too hot for you, it might be a good idea to peel them before they go in the pot. If the skin is thin just leave it.
Lay on a plate
Salt, pepper and olive oil. Maybe some chili.
On toasts or not
Spread some pesto
Balsamic... Or whatever condiment you feel like having it with. Yogurt could be good too.
Or eat it all.
It will taste better with a glass of vino. Happy labor day.
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- Lemon thyme
New York, NY