Cajun French: la breme (la brem) – eggplant
écraser (ā-kra-zā) – mash
The eggplant sitting on the counter was begging to be used. Not wanting to prepare in the usual way of smothering we put our creative caps on and went to work. Knowing we were going to serve the eggplant with salmon, we decided on a mash. Salmon has a very mild flavor so we did not want the eggplant to overpower the salmon. By using garlic and mint with grilled onions the eggplant was not heavily herbed. The eggplant taste was predominant and blended well with the rosemary salmon.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1# eggplant
- 1 lg clove garlic, sliced
- 9 small mint leaves
- Olive oil
- Salt
- Cajun seasoning
- 1 lg onion
Heat oven to 350
Wash eggplant
Make nine slits in eggplant
Slice the clove of garlic
Push a slice of garlic and a mint leaf in each slit
Rub the eggplant with olive oil
Place in baking dish
Bake in 350 oven for 1 hr or until eggplant is tender
Remove from oven and let cool
While eggplant is baking:
Peel and cut onion in half
Thinly slice each half of onion
Heat 1 tsp of olive oil in cast iron or other heavy skillet
Grill onion until they are tender and browning
While grilling sprinkle onion with a little salt
Turn heat off
Once baked eggplant cools:
Peel and mash eggplant
Season with salt and Cajun seasoning to taste
Place eggplant in skillet with onions and mix
Heat and serve
This makes an excellent side
