Minty eggplant salad – a postcard from Calabria
With all the discussion going on in regards to adulterated Extra Virgin Olive Oil (side note, I am glad this discussion has actually entered the action phase with the recent class action lawsuit filed in CA against major “producers” and retailers), I chose today’s recipe to give you a chance to taste the difference a good oil can make. Extra Virgin Olive Oil is not only healthy and good for you, it represents a world of different tastes. The microclimate, the soil, the varieties, the time of picking – so many factors play into making olive oil and the abundance of different flavors is what makes this such a great product. There will be mellow oils, fruity oils, grassy oils. Think of olive oil as being a product very similar to wine. You can taste the heritage, the geography in the oils. Which is why not every olive oil pairs well with every food. The pesto recipe two weeks ago did not include the beautiful EVOO of Cosimo that we carry in The Scrumptious Pantry, because pesto requires a mellow, more fruity oil that let’s the delicate flavor of the basil and the pine nuts stand out.
Today’s recipe is big in flavors – mint, chili peppers and garlic – and Cosimo’s peppery tasting EVOO is just great to enhance them and give a little kick of it’s own to the dish. It is a boiled eggplant salad that I first tasted when visiting friends in Calabria, located on the tip of the boot. I was so taken by it, that my friend’s mother prepared it every day for the whole 10 days I was there. And when I left, she made sure I had the recipe. It is delicious, is easy to make, expresses all the flavors of summer, will keep well in the fridge and I am sure that you will love it, too!
PS. In case you are interested to learn more about the history of Olive Oil and what all the buzzwords mean ("Extra Virgin", "cold pressed") read this past blog post.
Ingredients
1 mid-sized eggplant (1lb)
1/3 cup Cosimo’s Extra Virigin Olive Oil “Blend”
1 Tbsp minced garlic
0.5 Tbsp minced fresh chili peppers (choose varieties based on your preference of heat)
3 Tbsp minced mint
salt
Method
(1) Bring a big pot of water to a boil. (2) Cut eggplant lengthwise into two halves (3) Boil eggplant for about 5 minutes (4) Take out of water and gently press with the blade of a large knife to drain excess water. Let stand to cool. (5) Mix garlic, chili peppers and mint in a large bowl and add a tablespoon of Cosimo’s Extra Virgin Olive Oil. (6) Depending on the size of the eggplant, cut the halves into three to four slices and then slice those into thin strips. You want long, thin strips of eggplant. (7) Mix eggplant into the herb blend, add remaining Extra Virgin Olive Oil. (8) Add salt to taste and let sit for min. an hour before serving. The longer, the better! This salad will keep for a couple of days in the fridge.
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