In total exuberance of life, which was only a little squashed by the reality of waking up before the sun in order to live my "baking life," I made a dinner for one. It was bruschetta with tomatoes, chives and basil from the garden, and sauteed eggplant. I had bought little Japanese and heirloom varieties from the Rhizosphere farm folks on Sunday at the market and by Wednesday they were already soggy (that orange globe in the first photo, by the way, is an eggplant). I had let them go too long! So I cooked them all, which turned into what could have been hors d'oeuvres for 10. Nevermind, it was delicious. I ate them on my porch, trying not to drip tomato juice on my legs.
Eggplant Bruschetta: from Tender Vol. 1 by Nigel Slater
6 tablespoons olive oil
zest and juice from one lemon
small bunch basil leaves
small bunch chives
salt and pepper
triscuits or French bread if you've planned ahead
Slice the eggplants into coins. Salt the eggplant in a strainer, let set for 30 minutes. Water starts to leach out of the eggplants after a period. Rinse and dry the eggplant. Saute on medium high heat until tender. Meanwhile blend the oil, lemon juice, herbs and salt and pepper to make a dressing. Toss the finished eggplant in the dressing. Serve on crackers. Good with tomato bruschetta.