Crispy eggplant with fresh mozzarella, tomatoes, pickled raisins, and mint from Ruffage: A Practical Guide to Vegetables (page 187) by Abra Berens

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Notes about this recipe

  • chilipip on July 13, 2024

    Has potential, but a bit sickening as written. Typos? Next time: 1) Reduce the fat. I *love* fat, but split 4 ways, this has ~58g/person. That’s 2 Big Macs (yes I checked the #s--wanted to see why I felt so gross, and lo!) The eggplant absorbed the entire 1/2c oil (it did look beautiful, and the first bite was dazzling:)) Either prep to reduce absorption (and still only use a “glug”) or just brush with oil 1.1) 1 ball of mozzarella is enough 2) Use halved cherry tomatoes. Slicers were too juicy and gooped everything up. Heed her advice about ripeness. Sweetness/lack of tartness is key 3) Skip the breadcrumbs. They melted into the tomato juice, and the garlic x pickled raisin combo was really offputting (imo) 3.1) Or, try panzanella style! 4) Vastly reduce the picked raisins (and avoid the liquid) They added a lot of interest, but even ~1/3 c was too much. Also brown sugar didn’t’ feel like a great fit. Maybe try honey? 5) More mint! Lovely but got a bit lost

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