Along with the tomato, the aubergine is actually a fruit and not a vegetable. More commonly known to North Americans as eggplant, this versatile food is not only misunderstood but strangely unpopular. Perhaps it's the name eggplant? Certainly sounds frumpy and dull. But with a name like
aubergine, who could resist? It' s gorgeous: supple, smooth and richly coloured. Or maybe it's all that natural beauty which makes it so intimidating to the average house chef. In fact, aubergine is one of the more forgiving foods an untrained hand could choose. It takes on the flavours of the rest of the dish and enhances them. Aubergine can be rich or refined depending on how it's handled. For complexity and flair, roast it and add it to a rich sauce. For subtlety, salt, rinse and grill it. Although it is best enjoyed cooked, because when raw it can be bitter, try marinating and adding it to a salad; Aubergine loves oil and will absorb most marinades and sauces with ease. Today I have paired my aubergine in a soup with mushroom and tarragon. The gentle aromatics of the tarragon and the subtle earthy tones of the mushroom are quietly enhanced by the strength of the aubergine. I think you'll be pleasantly surprised.
Getting Started
1 large aubergine, peeled and sliced into small quarter inch strips (So they look like french fries)
1 medium Spanish onion, peeled and diced
2 baby portabello mushrooms, rinsed, destemmed and then thinly sliced
3 cloves garlic, minced
3 tbsp butter
3 tbsp olive oil
3 tbsp flour
6 cups vegetable stock or broth
1 tsp dried tarragon or 20g of fresh and chopped
1/8 tsp thyme
pinch celery seed
1 tbsp fresh squeezed lemon juice
cracked pepper and salt to taste
1/4 cup stelline pasta (little tiny stars)
Keep it Simple
Heat the olive oil in a stockpot. Saute the onions and garlic until the onions are translucent. Stir in sliced eggplant and add the butter. Let heat for several minutes. Sift flour in and stir, creating a roux. Add your stock immediately. Then add the mushrooms, seasonings and pasta. Bring to a boil then reduce and let simmer for 10 minutes. Adjust seasonings to taste. Great as a prelude to a Pork or Lamb entree. Or enjoy it for lunch with some toasted caraway rye.
you're welcome ;o)
