We got the first eggplant of the year in the biokiste and I ran across a recipe in Le Menu that looked like a good way to use it: Krapfen with a quark-heavy dough filled with eggplant, tomatoes, cheese, and fresh herbs. I added leeks to the filling and used a hard cheese instead of goat cheese, but otherwise I didn't monkey too much with the recipe.
Monday, May 16, 2011
Since the eggplant was small, I did a second filling: ground beef browned and then cooked with garlic, onion, paprika (sweet and hot), coriander, a bit of ketchup, and tomato paste.
Both types ended up being really good and making a series of nice meals.