Mint, Eggplant and Ground Pork--What should I cook?
- mielimato Sep 7, 2006 07:21 PM
I have a lot of mint, one medium eggplant and 1/2 lb of ground pork. What should I cook? Something Mediterranean or Middle Eastern (substituting pork for lamb or beef)?
You can make a great homemade sausage with ground pork. I add a little garlic, rosemary, and a splash of white wine, salt and pepper, mix well and refrigerate to let the flavors come together. Usually I'll saute it and toss with some of the pasta water, a little olive oil, grated parmigiano reggiano and pasta, sometimes with broccoli rabe (in which case I use orecchiete).
For the eggplant, you can make scapece. Traditionally you are supposed to fry the eggplant in a moderate amount of oil but I grill the eggplant (grill pan works fine). While it's warm, sprinkle it with salt and pepper, torn mint leaves and red wine vinegar (about 1/4 cup for a pound of eggplant). Drizzle olive oil over the top. If you like garlic you can add some minced garlic to the vinegar before you pour it over. Cover and let stand for a couple hours on the counter, and serve at room temperature. It keeps well if you want to make it a day ahead and would be a good side dish to the pasta/sausage.
roast the eggplant whole, remove the skin and mix the pulp with finely chopped mint, ground pork, cumin, parsley, garlic, salt and pepper. Form small patties or balls and fry in a little olive oil or grill. Serve with more chopped mint, yogurt, and harissa(or sriracha) and some pitas.
Add some minced chili, some fish sauce and palm sugar, and some lime juice and you've got a great Thai dish, as elise_h said.
There's a great stuffed eggplant that is sold as dim sum. Simply cut the eggplant into slices (not all the way through) and stuff with the ground pork and deep fry. You can make a light gravy for it and then garnish with the mint.