I drove my new/used Fiat to the market today for the first time with my husband braking all the way 😀 Such fun! I haven’t driven for over 7 months and driving has never been my forte, so it was wild ride 😀
Anyway, I was looking for one of my beef rib posts from Sens when I found an absolutely scrumptious eggplant dish I had made for a noon lunch. Eggplant went on the shopping list for the Saturday Farmers’ Market.
It’s such a simple recipe. You just halve and score the eggplants, salt, drain, dry and sprinkle with fresh thyme, then roast in the oven for 30 minutes. So little time for such a great taste!
Waiblingen has a pleasant town center for the market place, with lots of old houses and buildings, some dating from the 1600s.
One of my favorite stalls was selling beautiful kohlrabi. I’ll have to buy some soon.
I liked it that this lady’s wallet matched the strawberries 🙂
Fresh bread and cheese is a gourmet meal. With or without M. Parret’s butter. With.
Feeling vaguely inadequate and wimpy after realizing that many of my co-bloggers (http://rufusguide.wordpress.com/) not only cook their food but plant and harvest their vegetables as well, I bought some yellow gardening gloves and a potted cherry tomato plant so that I could say to the world, “I too have cultivated.” Inadequacy banished!
In Sens I regularly bought young green sprouts for salad and I’ve missed them a lot. Today I found some very nice sprouts of German varieties. So pleased!
They looked so good that I thought we could have them plain with a little vinaigrette but was vetoed by the Fam. So that’s why.
Last night I marinated some beef flanken ribs in a marvelous Asian marinade I had thrown together for a barbecue in Villiers-Louis for Pentecost/Memorial Day http://cookinginsens.com/2012/05/28/beef-ribs-macaroni-and-cheese-memorial-daypentecost/. Having gardened with only the roasted aubergine to sustain me, I threw the ribs on the barbie for an early dinner.
These babies were perfectly cooked, rare to medium rare. You should have seen the way we ate! No, maybe you shouldn’t have 🙂
Recipe for rib marinade on above link.
Roasted Aubergine with Cumin Vinaigrette
Dried or fresh thyme leaves
Halve the eggplants vertically and score in a diamond pattern. Sprinkle with salt and allow to rest for about 30-40 minutes, then gently squeeze to eliminate the accumulated water. Dry with a paper towel, then sprinkle with thyme leaves and roast, cut side down, for 30 minutes in a 400 F oven. Serve with the parsley and vinaigrette.
Coarsely chop a large garlic clove and a shallot, toss into blender with a pinch of salt, 1/2 tsp cumin and 1 tbsp lemon juice, then pulse until the vegetables are minced. In a stream, with motor running, add 3 tablespoons of olive oil until you have a thick, creamy emulsion.