The Eggplant, Conquered

I have never been a fan of eggplant. My experience with it has been slimy, rubbery, and downright strange. So, on a recent trip to my local Whole Foods, I was shocked to find myself leaving the store with one tucked away in my bag (next to the Pirates’ Booty and baby spinach). Why did I buy one? Because eggplant is everywhere. Because it has invaded the local menus, and practically hijacked all major newspapers’ food sections. And because I was in the mood for a challenge.

I decided to pair it with lentils, caramelized onions, and fresh thyme. Not only did this dish come together quickly, making it the perfect weeknight dinner (and leftover lunch), but it turned out to be absolutely delicious. The golden brown sear on the eggplant was key- it gave the vegetable a nutty richness that I never knew it could have, with absolutely no slime. Consider me an eggplant convert.

Note: Sadly I didn’t have any on hand, but feta or a mild, tangy goat cheese would make a fantastic addition here. Also, this could be a great accompaniment to roast salmon.

Ingredients:

2 cups eggplant, cut into small cubes
½ sweet yellow onion, cut into slivers
5 oz canned or rehydrated dried brown lentils
½ cube chicken bouillon
1 tbsp fresh thyme
Feta or goat cheese to garnish (optional)

. Sauté eggplant in olive oil over medium heat until thoroughly browned
. Remove from heat and set aside
. In the same pan, sauté onions in olive oil over low heat until caramelized, around 15 minutes
. Add lentils, thyme, and bouillon, and cook for 2 minutes stirring frequently
. Add eggplant, stirring to combine
. Garnish with feta or goat cheese and more fresh thyme

The King of Crab Cakes

The crab cake is the culinary crown jewel of Maryland, and also the first real dish I ever cooked as a kid. So naturally, it has a special place in my heart. For a recent dinner party, I changed up my usual repertoire, using panko bread crumbs in place of regular ones, and baking the cakes instead of pan-frying them. As a finishing touch, I drizzled them with melted Old Bay butter and topped them with a dollop of tangy tartar sauce.

These crab cakes are fantastic on their own, sandwiched between a toasted bun, or atop vegetables. Here I served them over a salad of butter lettuce with garlic croutons, roasted corn, and fresh parsley, all tossed in a light herb vinaigrette.

If you happen to have an extra crab cake (which is unlikely), it makes the perfect filling for a morning-after omelet. Simply break up the cake, add whatever vegetable you may have on hand (such as tomatoes, bell peppers, or corn), and tangy goat cheese, and throw the whole mixture in the skillet with a few eggs for one incredible scramble or an elegant omelet.

Cakes:
1 lb lump crabmeat
1 egg
1/4 tsp dry mustard
2 tblsp mayonnaise
1 tsp lemon juice
1 tblsp dijon mustard
1 tblsp melted butter
1 tsp Old Bay seasoning
1/2 cup panko bread crumbs

Old Bay butter:
1 stick salted butter, melted
2 tsp Old Bay seasoning, or to taste

Tartar sauce:
1/2 cup olive oil mayo
1/4 cup greek yogurt
Juice of 2 lemons
4 tbsp capers plus some juice
1 tsp garlic salt

Yield: 6 cakes

. Combine all ingredients for cakes, except crab meat. Stir to blend.
. Fold in crabmeat
. Shape mixture into cakes
. Bake at 375 degrees for 12-15 minutes until it reaches an internal temperature of 165 degrees. If additional browning is needed, broil for 3-5 minutes before serving
. For butter, combine melted butter with Old Bay seasoning. Drizzle lightly over cakes
. For tartar sauce, combine all ingredients and whisk to blend. Spoon over crab cakes or pass as an accompaniment