I couldn’t pass up these ADORABLE baby eggplants (berenejena) while waiting at the verduleria early this afternoon. It’s strange how we go through food phases. While living in NYC I never ate eggplant, here I’m cooking it constantly on the parrilla after it marinades in balsamic and peppery Creole mustard. Mmmm. Anyways, I grabbed a couple handfuls of these berenjena chiquitas and went into the kitchen blind sighted. A quick look in the fridge and I had my dish- roasted eggplant with a caper, tomato, lemon mix and a basil chimichurri. Final product = SUCCESS. Marce was poppin’ them in his mouth like Allie does with her dumps.
Baby Roasted Eggplant ::
- baby eggplant, cleaned and trims removed
- sea salt & pepper
- olive oil
Basil Chimichurri ::
- 20-30 basil leaves
- 1-2 garlic cloves
- big squeeze of lemon
- olive oil
- salt & pepper
For chimichurri blend all ingredients in food processor and set aside.
Cut eggplants in half and place on baking sheet. Lightly drizzle with olive oil and season with salt and pepper. Toss them in the oven (400F or 200C) for ten minutes and then in the broiler for a minute or two to caramelize the tops.
Brunoise (small dice) the tomato and celery and give a rough chop to the capers and olives. Mix together in a small bowl and add a little olive oil, a BIG squeeze of lemon, salt and pepper. Carefully spoon a bit of the Caponata like relish on top of each eggplant slice, top with chimichurri, and serve.