One more post about Ottolenghi's Sweet Corn Polenta and Eggplant sauce

M

marilynfl

Moderator
I wanted to taste the difference between frying the eggplant (admittedly the costar of this eponymously named dish) against my initial "quickie" test using ratatouille (simmered eggplant, tomatoes, onions, zucchini, red peppers).

I cut off 1/4 of a 7" eggplant, peeled and diced that sucker, then popped the 1/2" cubes into a small pan with hot oil. They IMMEDIATELY began to suck up oil like a bunch of tiny sponges. I will admit for the jury that I stood there horrified because I have NEVER EVER made eggplant parmesan for this very reason: the oily sucking-up politician-like property of this vegetable. For decades, I have avoided eggplant recipes and only recently (as in the last decade) did I finally put it into my ratatouille because it simmers (unfried) in tomato sauce. Yes, I know...I'm not sure what ratatouille is if eggplant isn't in ratatouile, but I was content not eating oil-soaked cubes.

The recipe says to fry for 15 minutes, but I had cut my eggplant into 1/2" cubes (recipe calls for 3/4") so mine were soft but still intact at 10 minutes. I blotted them on paper towels and drained off the oil. Sadly, I didn't measure the oil first or I could have calculated how much oil was absorbed. Bad analyst, bad! SallyBR would be disappointed.

Moving on to the rest of the eggplant sauce recipe, I pulled out enough tomatoes and sauce from the ratatouille to balance out the eggplant, added a squirt of tubed tomato paste, a splash of wine, a glob of congealed chicken broth and fresh oregano. I also goofed and first added a squirt of Harissa, which comes in the same toothpaste-like tube, so my version ended up spicy.

I warmed up the Q&D (quick and dirty) corn polenta, added the eggplant and topped it off with more feta.

HOLY MOLY, THAT STUFF IS GOOD.

You can see from the image that my polenta is much smoother than Yotam's (linked image), but that was my doing. I'm sure I could have zapped it less in the Vitamix. I'm still not convinced of the work required to make polenta from scratch because this Q&D version tastes delicious to me. And I can get this frozen tube of corn any time of the year.

But using the eggplant without the red peppers changed the entire taste structure and I'll definitely make the eggplant sauce as dictated.

If only I could get rid of the image of Sponge Bob sucking up a glass of oil with a straw.

PS: I stand corrected. The recipe IS in PLENTY.

https://images.food52.com/ktp1SwcPS0qiTQzHR66oBWiYS4s=/768x511/09460b48-bded-4c4d-b520-47bda26d6d60--7683975594_9bcbb15cd7_o.jpg

https://recipeswap.org/fun/wp-content/uploads/swap-photos/eggplant.jpg

 
Marilyn, both Cook's Illustrated and Serious Eats have articles about microwaving eggplant before

frying. Cook's Illustrated, July/August 2009 issue has a recipe for Pasta Alla Norma that uses the technique along with a non-stick skillet. I've made it several times and we like it. I don't see why it wouldn't work here. It supposedly keeps the eggplant from needing/absorbing so much oil. Using a non-stick skillet really helps. Here's the recipe from the magazine and a link for a mention on serious eats. Scroll down to the Eggplant, squash, cherry tomato hash. It's a brief mention.

* Exported for MasterCook 4 by Living Cookbook *

Pasta alla Norma 3

Recipe By : Cook's Illustrated Jul 2009
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Vegetable


Amount Measure Ingredient -- Preparation Method

1 large eggplant (1 1/4 to 1 1/2 pounds), cut
-- into 1/2-inch cubes
kosher salt*
3 Tbs olive oil**
4 medium cloves garlic, minced or pressed through garlic
-- press (about 4 teaspoons)
2 anchovy fillets, minced (about 1 generous teaspoon)
1/4 tsp red pepper flakes
1 28-oz can crushed tomatoes***
1 lb ziti, rigatoni, or penne
6 Tbs chopped fresh basil
1 Tbs extra-virgin olive oil*
3 oz ricotta salata, shredded (about 1 cup)****

1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large
microwave-safe plate with double layer of coffee filters and lightly spray
with nonstick cooking spray. Spread eggplant in even layer over coffee
filters; wipe out and reserve bowl. Microwave eggplant on high power,
uncovered, until dry to touch and slightly shriveled, about 10 minutes,
tossing once halfway through to ensure that eggplant cooks evenly. Let cool
slightly.

2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil,
and toss gently to coat; discard coffee filters and reserve plate. Heat 1
tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until
shimmering but not smoking. Add eggplant and distribute in even layer. Cook,
stirring or tossing every 1 1/2 to 2 minutes (more frequent stirring may
cause eggplant pieces to break apart), until well browned and fully tender,
about 10 minutes. Remove skillet from heat and transfer eggplant to
now-empty plate and set aside.

3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper
flakes to now-empty but still-hot skillet and cook using residual heat so
garlic doesn't burn, stirring constantly, until fragrant and garlic becomes
pale golden, about 1 minute (if skillet is too cool to cook mixture, set it
over medium heat). Add tomatoes, return skillet to burner over medium-high
heat, and bring to boil. Reduce heat to medium and simmer, stirring
occasionally, until slightly thickened, 8 to 10 minutes.

4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt
and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and
transfer back to cooking pot.

5. While pasta is cooking, return eggplant to skillet with tomatoes and
gently stir to incorporate. Bring to simmer over medium heat and cook,
stirring gently occasionally, until eggplant is heated through and flavors
are blended, 3 to 5 minutes. Stir basil and extra-virgin olive oil into
sauce; season to taste with salt. Add sauce to cooked pasta, adjusting
consistency with reserved pasta cooking water so that sauce coats pasta.
Serve immediately, sprinkled with ricotta salata.

Cooking Tip: *We prefer kosher salt in step 1 because it clings best to the
eggplant. If using table salt, reduce the amount to 1/2 teaspoon.

Cooking Tip: **We call for both regular and extra-virgin olive oil in this
recipe. The higher smoke point of regular olive oil makes it best for
browning the eggplant; extra-virgin olive oil stirred into the sauce before
serving lends fruity flavor. If you don't have regular olive oil, use
vegetable oil.

Cooking Tip: ***Our preferred brands of crushed tomatoes are Tuttorosso and
Muir Glen.

Cooking Tip: ****Ricotta salata is traditional, but French feta, Pecorino
Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable
substitutes.

Comments:

Recipe Source: Cook's Illustrated Jul 2009


- - - - - - - - - - - - - - - - - -https://www.seriouseats.com/roundups/eggplant-recipes

 
Just over one third cup of oil from two thirds I started with

remained once I removed the eggplant after sautéing. Colleen

 
Making Marilyn's shrimp and grits subbing the polenta

9/21 UPDATE: "Shrimp and grits" was yummy over the fresh corn polenta! Froze the last 2 portions of polenta and eggplant for a future dinner. Hoping it will still be amazing once defrosted! Colleen

Dh says it will be too sweet - he's probably right. But I imagine it as soooo tasty! We had shrimp and grits at a local Cajun seafood restaurant earlier this week and left very unsatisfied. Know that this recipe will be the ticket smileys/wink.gif Colleen

Hominy Grill's Shrimp & Grits (Charleston, SC)
slightly adapted; Serves 2 BIG portions
2 slices thick bacon, diced
1/2 lb shrimp, peeled (~16 large)
2 TBL flour
4 oz fresh mushrooms, sliced thick
1 TBL butter
1 clove garlic, minced
1 large shallot, diced
healthy squeeze of fresh lemon juice
few heavy shakes of hot sauce
fresh parsley or green onions
Have shrimp cleaned and patted dry. Sprinkle lightly with kosher salt.
Using a cast iron skillet, add the diced bacon and render until crisp. Remove bacon to paper towel and drain off all grease, reserving it.
Add 1 TBL bacon grease and one TBL butter and sauté mushrooms until liquid has exuded. Season with pepper.
Remove to a side dish.
Sauté diced shallot and garlic for 1 minute. Remove to mushroom dish.
Toss shrimp with flour. Add 1 TBL bacon grease to skillet and sauté shrimp for 1 minutes. Flip and add bacon, mushrooms, shallots and garlic. Toss and cook for another minute.
Squeeze lemon juice and hot sauce and toss all around. Serve over hot grits, sprinkle with parsley (restaurant uses green onions).
Rush to the table and dive in.

For the Polenta Facile Grits BEFORE YOU START THE SHRIMP:
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=241767
1 cup grits
4 cups water
1/2 TBL salt
heavy cream
cheddar cheese
Cook for 2 hours covered over double boiler.
You can serve directly, but I make it ahead of time and refrigerate in 2 containers.
Divide one container into two large bowls, break up firm grits and drizzle with a TBL of heavy cream per bowl. Cover and microwave for 3 minutes. Add shredded cheddar cheese on top. Cover with plate to melt the cheese and go cook those shrimp.

https://finerkitchens.com/swap//forum1/248065_Hominy_Grill's_Shrimp_&_Grits_%5bCharleston_SC%5d

 
About 1/3 cup of oil remain for me too, but

It’s my understanding, from somewhere I can’t remember where, but if eggplant soaks up a bunch of oil when frying, the oil wasn’t hot enough. Considering my cooktop is from 1959 and has push buttons, yes really — it’s also pink, I have a hard time regulating the heat between medium high and high, so assumed I just couldn’t get the oil hot enough without it being too hot. It didn’t taste greasy though.

 
Looks great! Yes, I think this is a pretty forgiving recipe and

When I can’t get fresh corn plan to try frozen. I don’t see why it wouldn’t still be good.

I’ve made this three times in a row because it’s both yummy and makes wonderful leftovers.

 
Did not taste oily either time - "oil not hot enough" is very interesting

as was the fact that all of the 2/3 cup was absorbed and the eggplant appeared "too dry" but then around 8 minutes of gentle stirring, the oil began to release back out. I would have cooked it longer - did with the skin on the first time to brown (when I only used a small amount of the oil) - but the skinless cubes were beginning to break down and needed to cook further with remaining recipe ingredients.
Like Marilyn, my impression is that eggplant is a sponge. Next time I prepare this, I plan to pay better attention to the method making sure I have control of oil, time and temp.
I hate our new stove. The temperature is always out of control - only great to heat water fast. Very tiring to cook on it smileys/frown.gif Colleen

 
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