From market to table. Findlay Market to our table.
Ruby and I breezed through Findlay this morning armed with a good cup of coffee, a Belgian waffle and the intention to seek out dinner. Naturally, the market responded to the call.
were beautiful eggplant and glorious peach heirloom tomatoes from an organic grower in Union, KY. Ah, eggplant roll-ups.
We cruised through tried-and-true eggplant recipes on 3×5 cards and decided to modify an Epicurious recipe previously published by Gourmet Magazine.
Slice 1 large unpeeled eggplant lengthwise into 1/4″ strips. [Cook’s note to self: The rest of your life may be in climate-controlled storage; however, never pack the mandoline.] Salt the slices and let them sit for 15 min. Turn slices, salt and allow to sit for another 15 min. Drain liquid, wipe slices dry and brush lightly with oil. Broil on a tray for 3-4 min; turn and brush other sides with oil and broil another 3-4 min. Set aside to cool.
Sweat 1 small chopped onion and 3 cloves minced garlic in olive or canola oil. Rough-chop 2# (also unpeeled) cored tomatoes, and simmer, uncovered until reduced to a chunky sauce. Add any remainder chopped eggplant to sauce. Season lightly. Pour into 13×9 glass baking dish.
Combine 1 C grated mozzarella with 4-6 oz grated or cubed Asiago and 1/4 C thinly sliced fresh basil. Beginning at the narrow end of the eggplant slice, place a quantity of cheese filling and roll. Place each seam side down in the prepared baking dish. Sprinkle with additional mozzarella cheese. Broil for 4-5 minutes to heat through and melt cheese.
Rich, simple, delicious and fun to prepare. The glory of the August market.