I was just asked by a fellow foodie if I had a recipe for Eggplant that doesn't have a Marinara Sauce.
Although I love most Vegetarian Eggplant Recipes, I like this version as an alternative to an Eggplant Parmesan or Eggplant Rollatini, two of my favorites.
I grow Parsley and Mint in my garden and always have it on hand.
Typically I would make this with Cilantro instead of Mint but it's a flavor that is not familiar to everyone and I don't always have it in my garden.
1/3 C vegetable oil
3 - 4 eggplants, thinly sliced
3 cloves of garlic, thinly sliced
1/2 tsp red chile pepper flakes
1 tsp salt
pepper to taste
1/4 C chopped fresh parsley
1/4 C chopped fresh mint (or Cilantro)
juice and zest of 1 lime
Heat oil in a cast iron skillet on medium heat.
Cook eggplant in oil for 2-3 minutes on each side, in batches, just until browned
Place eggplant in a 9"X13" baking dish
Sprinkle with garlic and chile pepper flakes
Season to taste with salt and pepper
Bake at 350 degrees for 25 - 30 minutes
In a small bowl:
lime juice and zest
Serve eggplant topped with the lime and herbs
Thanks to my friend and cookbook author, Ellise Pierce ( Cowgirl Chef, Texas Cooking with a French Accent) my recipe for Tex - Mex Eggplant is part of her story about Eggplant in the Dallas Morning News today, 1/8/2014. I highly recommend her book. I took a class from her at Central Market in Southlake and she is so much fun to be around! We have a kindred spirit about France and Texas and the cuisine from both places. Thank you Ellise for including me in the article.
Peace in the Kitchen!