The very first part I wrote was about how I hated eggplant. I needed a simple salad — which you can cook from start to finish in a quarter-leaf pan — so that I can finally appreciate the bitter nightshade fruit. (Yes, eggplant is a botanical fruit, and technically a berry).
Starting with that first column, I dealt with the same design because it is so simple and reliable: fry the eggplant in the oven with olive oil, salt and pepper, and then add a little acid, possibly grass, to it for freshness in the end.
This original recipe requires lemon juice and mint, but these days I went a deeper and sweeter way, frying eggplants with a pinch of caraway seeds and thickly chopped red onions, which are great and caramelized in a hot oven. I will eat it as a side dish with lamb chops or grilled ribs.
How To Make Yummy Pasta
I froze any leftovers the next day in a food processor with a portion of Greek yogurt for Baderman last-minute fall. It’s nice to prevent this afternoon predation with a home-made appetizer like this one, with pita chips and a glass of red wine while you cook the main course. More recently, I was obsessed with white miso.
It’s a lie. I bought a white miso once to use his teaspoon, I forgot why, and the rest of them sat in the back of my refrigerator for several weeks.
Until one night I went to a Japanese restaurant and ordered a black-glazed dish with miso-glaze that tasted so buttery, so tasty, full of minds that I vowed to recreate it at home as soon as I could. This white miso bathtub quickly disappeared when I checked out various recipes I found on the Internet, including this one.
Namiko Chen’s marinade has only three ingredients: miso, mirin and sake, which I always keep in my pantry (although sake is not so much for cooking as for drinking, hot, one on the couch with a good book).
This black miso cod was one of the most delicious dinners I’ve prepared for myself lately. Wanting to stretch the remaining marinade glaze as long as possible, I found ways to use up my supply a little at a time: as mint for breathing, as dipping sauce for French fries and as a sweet and salty caramel for fried eggplant.
When I made the eggplant, I found that I could extend its life by throwing it with cooked spaghetti – a quarter pound, which is the perfect serving for me. A few more ingredients joined the party as I continued to refine the dish: flakes of red pepper for warmth, rice vinegar for balance, and garlic for piquancy. (For the sake of not making the final version, because I drank it all.)
When I spun and drank my dinner in bed, watching TV (easily one of the greatest pleasures in my life), I thought: is there anything more pleasant than cooking the right amount of food so that tomorrow you can eat something new?
One thing about me is that I do not always want leftovers. I love going to my kitchen every night, tabula rasa, peeking into my refrigerator and messing with the ingredients in my pantry to come up with food that I have never eaten before.
However, if ever there was a dish that you would like to eat again and again – one that awakens and satisfies the taste buds of a tongue that glutamate loves – then this paste packed with minds should be it.
INGREDIENTS For Making The Best Pasta Recipe At Home:
- 1/2 lb. Japanese eggplant (also normal work), sliced into 1-inch pieces.
- 1/2 red onion chopped thick.
- 1 pinch of kosher salt and freshly ground black pepper to taste.
- 3 tablespoons of olive oil, divided.
- 2 teaspoons white miso.
- 2 teaspoons mirin.
- 1 teaspoon rice vinegar.
- 1/2 teaspoon dark brown sugar.
- 1 pinch of red pepper.
- 1 clove garlic, grated.
- 1/4-pound spaghetti.
- 1 green onion, thinly sliced, for garnish (optional).