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
'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.
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....
Peace, Hendrix, and Chiles.......
Posted By: Innagaddadavida, Via: Chile Head Mailing List
Post Date: Thu, 24 Jul 1997
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