Inspired by Jamie Oliver’s book “Jamie’s Italy” this is one of our favorite appetizers so far this year. It also looks beautiful. The crunchy toasted pane siciliano bread and the smoothness of the eggplant (or Aubergine as we call it in Denmark), goes very well together and fills your mouth with flavor and adventure. Eggplant seems to be largely a forgotten vegetable in the US, at least in SoCal (Southern California), and really it’s a wonderful ingredient in many dishes. People, wake up and smell the eggplant!
Living in San Diego means being influenced by Mexican cooking. Each street corner seems to sport a Mexican fast-food joint. Our cooking regularly employs cilantro and salsa, bothView Post of which can be tasty new ingredients to familiar meals. In this sandwich, we use both, and with the French bread, this becomes an international affair. Danish meatballs (frikadeller), Italian mozzarella, cilantro and salsa, made by a Dane and a Jamaican living in the US. It is a small world these days.
If you are a regular reader of this fledgling blog (Hey who am I kidding here? I don’t even think my dearly loved sister is herself a regular reader. But I can dream, can’t I?), you will note that the sandwiches here have a strong carnivore bent and as one kind reader was astute enough to note, had a bit of a “Dagwood” style. For that I blame Anders as he eats way more sandwiches than I do and so it stands to reason that this blog is populated with his preferred dinner choices. This next one is born of a weekend’s inspiration and my winning the battle in Kitchen Central! I love eggplants, even if they seem to hate the soil in my garden – which must be the reason why although I can get squash and tomatoes to grow in profusion, healthy growing eggplants continue to elude me.
Lucky for me we live close to a well-stocked Middle-Eastern supermarket which never seems to run out of eggplants. Thanks to them I was able to make this tomato eggplant marriage come to life. (P.S. The tomatoes are from our garden). An advanced warning; this recipe is not one you slap together in 10 minutes. It takes a little thought and might be best accomplished over a lazy weekend day. I have been known to do this in the middle of the week but it does take a wee bit of planning.