I adore the people I work with. As much as I enjoy talking shop with them, its been fun getting to share our hobbies and OCDs. Oops, I meant, cute quirks!
One of my bosses is a huge foodie! A skilled leader and formidable tactician, I thank my stars often that I'm on his team! At a recent get-together, to our collective delight, he rolled up his sleeves and made himself at home in the kitchen.
His salads are spoken of with reverence. His vinaigrettes, born from careful whisking and occasional stirring, elicit veneration. He alluded to our entrée with affection, listing ingredients with intuitive ease. I goggled. I tend to fuss over my cooking. I worry about spices not getting along, about dough that won't rise and soufflés that will collapse...
Buoyed by his relaxed confidence, I ventured forth. I set my sights on Eggplant Parmagiana.
Heres what I did:
- Chopped up an eggplant. Tossed it with a teaspoon of olive oil, added salt and pepper to taste. Chucked in a chopped white onion. Baked till the eggplant was mushy.
- Made bread crumbs from the last two slices of a gracefully aging loaf of multigrain bread. Added a pinch of dried oregano.
- Add parmesan. I made this in individual ramekins and added about one scant tablespoon per ramekin. Top with a sliced tomato and mozarella.
- Bake for 20-25 minutes.
The dish was a resounding success. At our get-together, our conscious carnivore colleagues enjoyed it as much as us vegetarians/flexitarians. Its all about showcasing the creaminess of the eggplant. Cheese, breadcrumbs and oregano serve as a stellar supporting cast.
Trupti, may I send this to you for Spring Fling. What a great idea and FABULOUS gifts! Or Spring Bling as I think of it :-D You are such a generous cook and wonderful hostess!