Marinated Eggplant and Ricotta Were Made for Each Other

Marinated Eggplant and Ricotta Were Made for Each Other

Eggplant is a favorite of chefs thanks to its versatility, and the fact that, like tofu, it readily absorbs the flavors of whatever you cook it with.
June 7, 2016, 2:00pm
marinated-japanese-eggplant-ggs

Eggplant is one of the world's strangest vegetables.

In its raw state, it's nothing but bitter cardboard, but it's beloved across a large swath of Asia and the Middle East because it stands up to strong flavors. It's meaty, it's full of nicotine, and it's a sexual emoji.

Eggplant is the gigolo of edible nightshades.

Fine, maybe that's a bit of a stretch, but it's a favorite of chefs thanks to its versatility, and the fact that, like tofu, it readily absorbs the flavors of whatever you cook it with.

RECIPE: Asian-Style Marinated Eggplant with Homemade Hyssop Ricotta

Knowing this, chef Bobby Hellen of GG's dropped into the MUNCHIES Garden and picked out a few fine specimens of our Japanese eggplant, which he then soaked in some Chinese black vinegar and lemongrass after giving them a quick sear on the griddle.

He brought the dish together—adding some carrots and long beans along the way—with a healthy dollop of freshly made ricotta, spiced up with a hint of hyssop.

Eggplant can do anything.