Luckily, another friend had recently gifted me with an eggplant from her organic produce delivery service, which was getting on in days and needed to be eaten quickly in a dish where appearances didn’t matter.
Eggplant and Pasta
In 1 teaspoon of olive oil, I sauteed 1 diced yellow onion and then 3 minced cloves of garlic.
Once the onions cooked to translucency, I peeled the eggplant and cut out any brown spots, and then I took my box grater and just grated it right into the pan.
In reference to my friend Meghan’s post, I’d been chatting with her about whether or not salting eggplants was useful, and there was googling. The end conclusion was that pre-salting doesn’t ‘draw out bitterness,’ but saltiness does counteract bitterness.
So I salted the hell out of this dish. Erm, buy which I mean that I took three chunks of fancy pink Himalayan salt and ground them down into regular powder and added that to the dish such that I was pleased with the saltiness and there was not noticeable bitterness.
I also cut small and added two dried peppers – one cayenne and one other one I dried, which memory tells me was a red jalapeno but could have been something else similar, too.
When it looked a little dry, I peeled and cut in the edible half of the tomato my friend had also given me for urgent consumption.
And then I cooked it until the eggplant was not only soft, but also releasing liquid, then seasoned with a generous amount of cinnamon and black pepper.
Shamelessly (well, mostly shamelessly), I then added about half a cup of jarred tomato sauce. (Yes, I’ve had bad jarred tomato sauce, and I see why you don’t like it. But Classico rarely has off flavors, has a wonderful product as a base for sauces, and I love the jars for reuse.)
Mixed in 4 ounces of cooked macaroni (selected because that box was in front of the queue, but it was a good pairing for the sauce), and that made two generous portions.
Because I’m back on the Weight Watchers wagon, I topped it with 2 thinly sliced scallions and about a teaspoon of freshly grated parmesan.
So please explain to me what to do with this fancy Himalayan Pink Salt.
The crystals are too large to sprinkle on top to finish.
And when you grind it down, it only looks pink next to other salt.
Is it mostly useful in a pretty, transparent grinder and then used as you would regular salt?
Or is there a way to take advantage of the pretty without having to buy purely decorative hardware?
note: This salt was given to me gratis for review by Marx Foods as a result of the entry I made for their free black garlic. There were many more things in the new sampler, too, so there will be several entries mentioning them in the near future.