The weekend’s dip in temperature seemed an ideal time to prepare one of our household favorites: Eggplant Parmesan.
Of course, I had recent heat to thank for spurring one globe-variety eggplant to a length of 8 inches or so. This beloved dish, I’ve learned, requires eggplant of respectable size.
Although we have plenty of eggplant to slice up and saute for stir-frys, pastas and pizzas throughout the summer, most of them are pretty puny and hardly worth the effort to egg-batter and fry before smothering in tomato sauce and cheese for Eggplant Parmesan. I’ve tried simply brushing eggplant slices with oil and bake before assembling the casserole but received lukewarm response to my efforts.
But when I’m tired of eggplant slices in just about everything and lack enough for traditional Parmesan, I slice them lengthwise, brush with a little olive oil, briefly bake or saute the strips and then roll them around ricotta or soft goat cheese with some lemon zest and fresh basil before bathing them in tomato sauce. Not pretending to be Parmesan, this dish goes over well.
Here’s a variation with Middle Eastern flavors that can be served cold or at room temperature, welcome during the sweltering temperatures forecast for this week. A dip made from plain yogurt spiced to your liking would add to the refreshment.
I would also sprinkle these rolls with za’atar, the region’s ubiquitous spice blend that I have aplenty since a friend’s visit to the Middle East. You could approximate the flavor by mixing together dried thyme, marjoram and oregano with salt and sesame seeds.
Eggplant Rolls With Honey, Mint and Sesame Seeds
2 large eggplants, tops trimmed, cut lengthwise into 1/4-inch strips
Vegetable or grapeseed oil, as needed
1 teaspoon salt
6 tablespoons honey
6 tablespoons finely chopped fresh mint
6 teaspoons sesame seeds, toasted in a dry pan until brown
Juice of 1 lemon
Heat the oven to 350 F
On a rimmed baking sheet, arrange the eggplant strips leaving a little space between each. Moisten each with some of the vegetable oil, then sprinkle them with the salt.
Bake for 15 minutes, or until brown and soft. Remove from oven and cool, patting them with paper towels to remove excess oil.
Drizzle eggplant strips with the honey, then sprinkle them with some of the mint and sesame seeds. Roll up each slice and arrange on a serving plate. Sprinkle the lemon juice over the rolls, then scatter remaining mint and sesame seeds over the top.
Makes 4 servings.
— Recipe from Michal Haines’ “The Spice Kitchen,” (Interlink Books, 2009).
