Art Opening

Friday night's opening of Penn and Elizabeth's works was a great success! Everyone enjoyed the eclectic collection of paintings, libations and good conversation.

Many requested the eggplant recipe from Deborah Madison's cookbook, "Vegetarian Cooking for Everyone."

Spicy Eggplant Spread with Thai Basil

1 pound eggplant, any variety                                
 3 garlic cloves, minced

1 1/2 Tbs brown sugar
3 Tbs chopped Thai basil

2 Tbs rice wine vinegar (mirin)                                          
3 Tbs roasted sesame or peanut oil

1 Tbs soy sauce (tamari)                                                      
2-3 serrano chilis, finely minced

Roast the eggplant: Preheat oven to 425. Slash eggplant in several places. Put in a pan and bake until it's soft to the point of collapsing, @ 40 minutes. Let cool for @15 minutes. Peel skin, then chop coarsely.

Mix the sugar, rice wine, soy and chilies together. Heat a wok or skillet over high heat and add the oil. When it begins to haze, add garlic. Stir-fry for 30 seconds. Add eggplant and stir-fry for 2 minutes. 

Add the sauce and fry for 1 minute more. Remove from the heat and stir in chopped basil.

Mound the eggplant in a bowl and (optional) garnish with basil leaves and/or toasted sesame seeds.

Serve with crackers.