My dear friend Leah - aside from being an established news producer, amateur comedian (seriously, this woman makes everyone laugh), and the best "nanny" a kid could ever have (just ask my little man Jack) - is also a great cook with a green thumb. Leah grows everything from herbs to tomatoes and has branched into citrus, greens, peppers, and gourds as well. I'm always so inspired when I see her transform ingredients she picked in the morning into dinner that evening. Now, when I saw her pick her first crop of eggplants I was a little skeptical...I don't like eggplant (or I didn't). But, when she shared her favorite recipe with me, a smothered eggplant dressing, I was more than a little intrigued. I figured if she could conquer the ground, I could conquer my culinary foe with a Napoleon (historical reference and pun intended).
Leah & I on our European culinary adventure this summer
A traditional Napoleon is sweet - a stack of pillowy puff pastry with yummy cream layered in between. But now its definition, like those of many other classics, has expanded to include several variations on the original. Vegetable napoleons are my new favorite. Laying different textures and flavors keeps dinner exciting and fun without too much extra effort. Try roasting thin slices of different colored veggies drizzled with olive oil and feta for a vibrant accompaniment to any dish, or use different techniques to transform the same vegetable in multiple ways like I did in this week's recipe with my arch nemesis, the eggplant.
It turns out that eggplants are pretty amazing - they can be beefy, with the texture of meat or even soft and creamy with the right treatment. All you need is a battle plan and some simple know-how to wage this war.
Eggplant "Napoleon" - eggplant dressing layered between grilled eggplant slices
Ingredients
2 c cubed eggplant + slices, peeled & salted
1/2 lb lean ground beef
2 garlic cloves, minced
4 oz beef broth
salt & pepper
olive oil
Directions
- Slice eggplant and salt liberally - allow to "sweat" for 20-30 minutes
- Cube and remove skin from 2 cups of eggplant, remove skin and cut remaining slices into uniform pieces - or use a ring mold/cookie cutter to do the work for you
- Rinse and dry eggplant thoroughly
- Place cubed eggplant in a lidded skillet (greased with olive oil) on medium high heat. Season with salt & pepper
- Add broth and smother eggplant in covered skillet for 10 minutes
- Once the broth has reduced by three-quarters add the ground beef and simmer for 5 minutes, or until beef is cooked through
- Break up beef and eggplant using a pastry blender, potato masher, or ground beef tool (these are totally worth it for making tacos alone!) - the eggplant will become creamy, stir into the beef and set aside to cool
- Spray a grill pan with olive oil, season the eggplant and cook until you have deep grill marks, but eggplant is still firm (about 3 minutes on each side)
- Layer the eggplant slices with the dressing mixture
Thanks to Leah's tips, eggplant is definitely one of my go-to ingredients now, and it can be yours too!