fried eggplants with tomatillo sauce

fried eggplant with tomatillo sauce
one of the best things about {food} blogging has been that it’s pushed me out of my {cooking} comfort zone. instead of repeating my favorite go-to dishes, i’ve been exploring new ingredients and trying different combinations and variations of foods that have been a part of my life since childhood. one ingredient that has always intrigued me is the tomatillo, mostly because i find it so beautiful, but also because i had never seen one until i moved to california in the 80’s (the tomatillo originates in mexico). up until now i’ve always admired the tomatillos from afar at the market (not knowing what to do with them), but today i brought a few home-along with a couple of organic eggplants, which looked like they might make the perfect pairing. i decided to fry the eggplants and serve them with a fresh tomatillo sauce-after the first eggplant was done, i quickly dipped it in the beautiful green sauce and took a bite (and burned my tongue, of course)-it was delicious beyond expectation: refreshingly hot & cold at the same time, creamy, crunchy, spicy and just tangy enough to add a welcome punch.
the eggplants were sliced with their skins on, allowed to sweat out their bitterness, then dipped in an egg & milk (omelette) combination before being “breaded”.  for a gluten free option, i tried almond meal to coat one batch of eggplants. both options were tasty (the almond meal coated ones tasted nutty and were crunchier), but the ones made with bread crumbs were slightly softer and more delicate. when it comes to this new favorite dish, there will have to be repetition….we won’t be able to wait too long before we’ll want more!
{click on read more for recipe}:
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