San Francisco Chronicle (Sunday)
No-fuss eggplant dish for waning days of summer
I’m hosting a dinner party soon to celebrate late summer, and my menu is still taking shape in my mind. I think I’ll be grilling thick, bone-in pork chops rubbed with a blend of cumin, fennel seeds and brown sugar. I’ll also grill some olive oilsoaked bread until it’s golden and crispy on the outside while still having a bit of chew in the middle. To maximize the grill space, I’ll add some peaches to the mix. They’ll be delicious with a light char, but I won’t want to cook them for too long. They should be warm and just slightly softened; if they get a bit juicy, that’s ideal. When you slice into them, they’ll create a tender, warm, fruity condiment for the pork chops.
For a side, I’d like to serve a
simple salad, perhaps a mix of crunchy romaine and fresh herbs, dressed lightly with lemon juice and olive oil.
As for vegetables, I keep circling back to the humble eggplant. Which I know, I know, is actually a fruit. There are so many ways to cook and serve it, but I’m looking for a straightforward yet delicious preparation that I can do ahead of time while I’m busy at the grill. And, of course, I have the perfect solution.
One of the best and simplest ways to cook eggplant is in a pan. With just a little olive oil, I can sear the eggplant until it’s golden brown and has a custard-like texture. In that same pan, I can whip up a sauce! Eggplant loves olive oil, so I’ll start by sizzling some garlic in it. Maybe I’ll add fennel seeds, which will contribute a cooling, slightly licorice flavor that pairs beautifully with the eggplant. For acidity, I could use lemon juice, but red wine vinegar complements eggplant wonderfully, especially when combined with tomatoes. Lastly, I’ll finish it off with some fresh herbs — oregano or basil will work nicely.
Yes, I will definitely make all of this, particularly the eggplant. Perhaps you’d like to join me?