Sunday, September 30, 2012

The Agriculturalist

This impromptu farmer intermittently operates outside of what used to be "La Papa" -- down 30th Avenue, off Crescent.  "Corn so  good, you can eat it raw", touts the New Jersey native.  I can't attest to that, but I will say they have the largest eggplants I've ever seen.

Get while the gettin' is good, and try your hand at this lentil-eggplant misculanza:

2 # fresh eggplant, sliced or quartered
1/2 cup lentils
1-2 roasted red peppers
2 cloves garlic
1/4 cup olive oil
1/4 cup red wine vinegar
1 TBS chopped mint
1 TBS vin cotto

  1. cook the lentils in boiling salted water until tender, about 40 minutes.  drain and reserve.
  2. grill/griddle/sauté the eggplant over medium-high heat until cooked-through, about 12 minutes.
  3. combine the eggplant, drained lentils, garlic, peppers, olive oil and vinegar.  toss to combine.  
  4. add mint and vin cotto.  taste, season and serve. 

© 2012 c. c. villani @ "mission: insatiable -