Odious and Peculiar

Philology and esoterica: scribblings, ravings and mutterings.



O&P's Current Pick:

Forging the Sampo

Odious' Links:

The Little Bookroom
The Pumpkin King
Larissa Archer
Inverted Iambs
Hitherby
Eve Tushnet
Natalie Solent
Pamela Dean
Kambodia Hotel
Pen and Paper

Charles Darwin's Beagle Diary
Deep-Sea News
NASA's Mars Website
Classics Online
Perseus Digital Library
Catholic Encyclopedia
Eurekalert!

Nine Scorpions
Siris
The Blithe Kitchen
Letter from Hardscrabble Creek
Arts & Letters Daily
Wuxiapedia
About Last Night

Peculiarities:

Photoblogging

Inspirations
Querencia
Chas Clifton's Nature Blog
Cronaca
Rock Art Photo Blog
Girl on a Whaleship
Nature Lyrics Languagehat
Jabal al-Lughat
Laputan Logic
Strange Maps
Vladimir Dinets: Polymath Russian Adventurer
Virtual Tour of Almaty, Kazakhstan
Aerial Landscape Photography
USGS Earth As Art
Panoramic Aerial Maps of the American West

References
SummitPost
The Internet Bird Collection
Bird Families of the World
Ancient Scripts
The Aberdeen Bestiary Project
The Cephalopod Page
The Ultimate Ungulate
The Red Book of the Peoples of the Russian Empire
USGS Streamflow Data

Worthy Miscellany
Finno-Ugrian Music
Boojum Expeditions
American River Touring Association

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Sunday, August 29, 2010
 
It's an awfully long time since we've done recipe blogging. Let's remedy that. We've been eating a lot of this since receiving it from the Querencia crew. It's summery, really easy and works very well when prepared in advance. I don't know the provenance (though it's obviously an Eastern Mediterranean sort of thing); I received it handwritten in my mother's script. But I cannot recommend it too highly!

Eggplant with Pomegranate Sauce

[Recipe claims it serves six. Maybe with lots of other food. We're having it for two right now.]

1-1/2 to 2 lbs. Japanese eggplant (Long, narrow eggplants are best, not weighing over 3/4 lb. each)
Olive oil

Preheat oven to 425 F, lightly coat a baking sheet with olive oil.

Remove ends and slice eggplants on the bias into 1/2" thick ovals. Spread slices on baking sheet and brush w. olive oil [I find dipping in a bowl answers better]. Bake about 12 minutes [takes us longer] on each side until golden brown. Transfer to serving dish, overlapping slices slightly.

Pomegranate Sauce

2 tbsp. pomegranate molasses
1 tbsp. fresh lemon juice
1 clove [yeah, right!] garlic, peeled and crushed w. 1/2 tsp. salt
1/4 tsp. sugar
1-1/2 tbsp. olive oil
1/2 tsp salt
2-3 tbsp. fresh mint
1 tbsp. chopped flat-leaf parsley
2 tbsp fresh pomegranate seeds [If you got em, but don't hesitate to go for it without them. We've found dried powdered pomegranate is quite acceptable as well.]

Combine first 6 ingredients, blending well. Drizzle sauce over eggplant. Top w. mint, parsley and pomegranate seeds. Cover w. plastic wrap and let stand until ready to serve [preferably at least 45 minutes, in our experience, it does make it better]. Best at room temperature.

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Comments:
Very yummy!!!
 
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