baby tagine
indian eggplant, lemon confit, garlic, thai basil, olive oil, red pepper flakes
with toasted ciabatta
What to cook first in my new baby tagine? I had been dreaming of a baby tagine ever since our most memorable meal on the 40th Floor of the Chicago Stock Exchange at Everest. Chef Joho serves a vegetable mélange side dish in the most charming vessel.
eggplant + lemon + garlic + basil = harmony
Cute ovoid Indian eggplants caught my eye at Farmers’ Market this past weekend. So did Thai basil. And we’ve had such success using that batch of lemon confit in many different dishes, pairing with eggplant just sounded like another euphoric combination. Inspired by the Chef, we enjoyed this summery roasted eggplant appetizer with a dry racy Vin d’Alsace Riesling.
baby tagine vegetable mélange @ everest
baby tagine’s first recipe = happiness
Arrange eggplant in the tagine along with several cloves of garlic and a couple wedges of lemon confit. Unlike the previous recipes, use the entire wedge of the preserved lemon, not just the rind. Make sure to rinse all the salt from the wedges. Add enough olive oil to form a pool at the bottom of the tagine.
Cook, covered, in a 350° oven for 40 minutes.
After 40 minutes add torn Thai basil leaves and red pepper flakes.
Cook, covered, for 5 more minutes.
Serve hot from the oven in the tagine with toasted ciabatta.
Slice eggplant with a knife. Compose the crostini with a smashed roasted garlic clove, a piece of lemon confit, a slice of eggplant and a few basil leaves.
eggplant crostini = bliss
first day of summer = paradise
Craving more eggplant?
Visit these other sites for fresh SUMMER FEST eggplant inspiration:
Food2: Around the Eggplant in Eight Ways
FN Dish: Grilled Eggplant Recipes
What’s Gaby Cooking: Eggplant Chips with a Cilantro Cashew Dipping Sauce
Napa Farmhouse 1885: Grilled Marinated Eggplant Sandwiches
Favorites From Taste With The Eyes Archives:
White Asparagus Wrapped in Japanese Eggplant
Melanzane All’Insalata – Italian Eggplant Salad
Eggplant & Spiced Lamb Napoleon
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
The colors are stunning on this very elegant dish!
i love summer fest…i always get so many amazing recipe ideas. your eggplant looks delicious! cannot wait to try…and your photographs are gorgeous.
best,
diane
napa farmhouse 1885
that is a gorgeous dish. really. and what better way to celebrate the solstice than with some roasted nightshades! We have some japanese eggplants growing in our tiny city garden at the moment and I’ve been wondering what to do with them when they’re ready in a few weeks since I’m not a huge eggplant fan at all. now, i can do this! thanks for the inspiration!