I know I promised the Cassoulet/Cass-Olé recipe this week, but the photo gods did smote me mightily by making my pictures blurry—“pun”ishment comes in many forms—and it will have to wait until next issue.
What I’ve got instead is a take on eggplant parmesan made more as an individual serving rather than a warm mass of layered sautéed eggplant, cheeses, and tomato sauce. And because everything tastes better when you put an egg on it, I topped it with a poached egg. Continue reading →
Admittedly, chocolate and eggplant isn’t a combination that jumps to mind when you are contemplating dinner. I got the idea for it when I was thinking about recipes for our chocolate issue a couple of weeks ago. I was browsing for ideas and came across a recipe for red miso and chocolate brownies. I ended up going with the chocolate and fennel pollen brownies instead, but the more I thought about the combination, the more I thought it might work as a savory dish. I’ve used miso paste on roasted eggplant and chicken before. What about adding some chocolate? Hmm….