INGREDIENTS

INSTRUCTIONS

Try this...but read it through first, bitte...:  Take an eggplant and
wash it (or not...really doesn't matter at this  stage). Bake it in the
oven (abt. 400+ degrees F), under  foil/lid/etc., until soft, but not
mush/moosh(?). Do not burn.  Take the eggplant out of the oven. Peel
(probably want to let it cool  unless you've asbestos hands like I...).
Save the guts/meat.  Roast a couple of red bell peppers while the
eggplant is baking. Peel  them (bells) and cut into nice strips (no
particular size).  Roast a couple of your favorite chiles. Peel those
puppies as well.  OR...you can add chile powder(s), dried, whatever, in
the next step.  Saute' the eggplant guts, the roasted red bells, and
the chiles in a  little olive oil. Stir about to "mix" it. Really need
to only heat it  through. Season as desired with salt, pepper; can add
oregano and/or  thyme. Cumin would probably work well. S & P is usu.
good enough by  themselves.  Grill a nice piece of flounder, maybe
mahimahi/dolphin, to desired  doneness. OR you can sear the fish in a
saute' pan (olive oil) and  then roast it in the oven until done.
Season it with salt and pepper  before cooking.  'Sokay...take some
balsamic vinegar and reduce it by half. How much  you need to reduce
depends upon how many servings you are making (of  this recipe), but
basically, you need about 2 teaspoons + per order  (of the reduced
vin.), and thus need to reduce about double that PER  serving. To be
simple, reduce a cup of balsamic. To reduce: bring the  vinegar to a
boil in a stockpot; reduce heat to a simmer. When  reduced by 1/2 it's
volume, take it off the heat and cool. It will  thicken upon cooling.
Looks sorta like super black molasses. It's  very sweet. It'll keep in
the fridge until the next century...I think.  So...you've the
eggplant/pepper/chile saute', the fish cooked, and the  balsamic
reduction. Groovy. Place a small mount of the saute' in the  center of
a plate (it should be hot, btw...). Place the cooked (and  hot..) fish
on top of that. Drizzle a small amount (2 tsp.) over the  fish/saute'.
If you wanna get fancy, do the little plate decorating  thing where
your guests will have to mop the plate with their fish  and such.
Charge 'em 20 bucks and send 'em home. If you're really  into fancy
"food", deep fry a sprig of fresh oregano for each serving  and lay
that bad boy on top. Whoooo-eee...special, neh?  Btw...that basamic
reduction works nicely in many things. Rice,  soups, etc. Gives things
a sweetness as well as a little "wang"....  Of course (I believe JBenz
mentioned this as well...) the best way to  eat eggplant is to bread it
in a nice chilehead kinda breading and  deep fry them babies. Then
again, you can pretty much bread and  deepfry anything and it'll taste
good. 'Tis all in the seasoning....  As fer eggplant parm, I prefer to
bread/fry each piece as Judy H. (and  others) does, 'cause ya get more
of the breading, more oil, more FAT,  more FLAVOR....hehehe....oh, to
roll in lard...luv it, luv  it.....Dorthy?...Toto?...my
shoes!...sorry....I'm drifting... Peace,  Hendrix, and Chiles.......
Posted to CHILE-HEADS DIGEST V4 #038 by  Innagaddadavida
<rael64@ebicom.net> on Jul 24, 1997

A Message from our Provider:

“God grades on the cross, not the curve.”