Cuisines Without Their Own Category, Vegetarian (or easy fix)
Recipe:
This is a Persian recipe from Bottom of the Pot... but it feels Mediterranean-ish to me, so it's going to live here for now.
This sounded good in the cookbook... and had a beautiful photo to go with. But that first bite was a surprise... tasty in a way I've never quite encountered before. Do make it and give yourself a wonderful surprise!
1.25 lbs of eggplant... the recipe recommended 2 large Chinese or 4 Japanese eggplant. I had a 'normal' eggplant and used that. It took a bit from the aesthetic, but I don't think it affected the flavor
1/4 c plus 1 T olive oil, divided use
kosher salt
6 large eggs
4 cloves garlic, crushed
leaves from one stem tarragon, minced (about 1 t)... I had some fresh in the freezer and the flavor came through just fine
1 T capers, coarsely chopped (I used closer to 2 T)
black pepper
2 T butter
4 medium tomatoes (generous 1.25 lb), sliced into 1/4" rounds
[1-2 c bite-sized ham cubes... Bryce was feeling a need for more protein and I had a ham in the fridge... SOOO non-traditional but we thought it worked]
Preheat oven to 425F with one rack in upper third and one in lower third position. Line two large baking sheets with parchment paper (my friend Nikki taught me you can buy rolls of 25' at the dollar store!). Slice eggplant 1/2" thick. If you have Chinese/Japanese eggplant, you're done cutting; if you have a standard eggplant, cut slices into quarters or so. Place slices in a large bowl and toss with 1/4 c olive oil and 3/4 t salt. Lay slices on baking sheets. [I had an eggplant closer to 1 lb and was able to just get slices on a single sheet... but the recipe warns not to crowd them.] Roast for 20 minutes, flipping the slices and turning the sheets halfway through. Remove from oven and turn down to 400 F.
While the eggplant roasts, add the eggs, garlic, tarragon, capers, 2 t salt, and 1/8 t black pepper to the bowl you used for the eggplant. Beat well and set aside.
Heat a 10-12" cast iron or non-stick oven-safe skillet over medium high heat and add butter and remaining 1 T olive oil. As soon as the butter sizzles, place half the tomatoes in one layer in the pan, overlapping if necessary. Next place a layer of eggplant. Rest of the tomatoes. Rest of the eggplant. [Now the ham if you're an infidel.] Pour the egg batter over the whole thing and place in the oven to bake for 20 minutes until the kookoo has set and the edges are slightly browned. Set aside to cool slightly.
We were hungry and dove in... but if you are more civilized, you will garnish with whatever herbs you have on hand and serve with a dollop of yogurt.