One of my favorite's is Chinese eggplant wiuth garlic sauce, too @teamfat. I had the bestest cold ep salad w/ peanut sauce at the market's salad bar. Could never find it again. Guess the chef stopped making it.
The white eggplant is so pretty/unusual. I'm hoping to find one at the market someday, and give it a try. I never see them. Do they differ in taste from Globe, etc?
Yikes! Over halfway through the month and not one dish from me yet. I plan to do one this Sunday, we'll see if the others I have in mind come to fruition.
Get the milk and cream on the stove, get it bubbling. Added the acid, lemon juice and some champagne vinegar, let it curdle, col a bit and strain. Yep, ended up with more than I can use for this dish. So the ricotta is in the fridge.
Get it in the skillet with some olive oil, let it cook a bit. Soften some garlic and herbs in olive oil in another pot. Add some of the mushroom water and let it reduce a bit. Add the canned tomato sauce, some salt, pepper and such.
Add a bunch of the ricotta to the eggplant mix, get it all stirred up and mixed well. Fill a cheese basket, top with the sauce. Some avocado and sweet 110s from the garden along side, and it is a done deal.
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