Eggplant Fries

This weekend, I watched almost every episode ever made of My So Called Life (I mean, there were only 18 episodes ever made, but still). 

I also made eggplant fries, doused in honey and showered with sea salt. Crispy, sticky, sweet, salty eggplant fries. 

PS. Jordan Catalano…call me! 

Baked Eggplant Fries with Honey and Sea Salt

Inspired by Poppy, adapted from this recipe

1 eggplant, sliced into ½ inch fries 

1/2 cup rice flour

Pinch of garlic powder, cumin, ginger, salt

olive oil

honey

sea salt (like flakey maldon)

black sesame seeds

Preheat oven to 500. Soak eggplant in ice water for 10 minutes, drain, drizzle with olive oil and toss to coat. Mix together flour and spices. Dredge eggplant in flour, and shake off excess. Bake for 10ish minutes, until crispy and golden brown around the edges. While still hot, drizzle (heavily) with honey, I mean really get in there with the honey, and sprinkle with a good shower of sea salt and a pinch of sesame seeds.

Simple Saturday: Grilled Eggplant Tartine

Spring is in the air, so rain or shine, I’m firing up the grill. And, since I’m lovin’ Mediterranean flavors right now, I came up with this fairly quick and simple grilled eggplant recipe that you can serve as an open-faced sandwich (or tartine), or as crostinis for a delicious spring appetizer.

Or…you could just stand on the balcony devouring it straight off the flame, while your neighbors enviously take in the sights and scents of grilled eggplant and crusty charred bread with thyme, tangy feta cheese, sweet balsamic vinegar, and fresh herbs, mingling with the floral fragrance of the cherry blossoms blooming nearby.

If that doesn’t put a little spring in your step, I don’t know what will!

Grilled Eggplant and Feta Tartine

1-2 Japanese eggplants cut lengthwise into ¼ inch thin slices
Olive oil
Salt and pepper
Fresh thyme
4 baguette slices
Feta cheese
Balsamic vinegar
Fresh basil
Fresh mint

Preheat grill pan or grill over medium. Brush eggplant slices and baguette slices with olive oil, sprinkle with salt, pepper, and thyme. Grill eggplant until tender and golden with visible grill marks. Grill bread until toasted. Top baguette slices with eggplant, feta, a drizzle of good olive oil and balsamic, and a sprinkle of basil and mint leaves.