Eggplant with Poblano Chiles

Do you remember Woody Allen's Zelig? Leonard Zelig, the human chameleon? Zelig wants to be liked, so much so that he can morph into the people that happen to surround him at any given time. With a group of fat men, Leonard blows up to twice his size. In a jazz club, he effortlessly transforms into a black Jazz musician. Then a chinese restaurant owner, a doctor, a rabbi and so on.

Well, when I consider an eggplant, I can't help but remember Leonard. You see, this lovely vegetable must feel compelled to be accepted by everyone, for it also takes on the characteristics (flavors) of whatever groups in which it is cooking.

And perhaps insecurity causes this poor vegetable to be a little bitter, so you must make it weep, a salty cathartic experience that exorcises the bitterness.

L. and I hadn't made an eggplant dish for a long time, so when we spied a lonesome lavender lovely nestled next to the peppers, we knew we had to adopt it. And why not some peppers to go with it?

This makes an aromatic, flavorful dish that tastes wonderful the next day too. Poblano chiles are mild but they spice the eggplant up beautifully. It's tasty enough for Weekend Herb Blogging hosted by Kalyn's Kitchen.

Eggplant with Poblano Chiles and Yogurt

1 or 2 eggplants, about 2 lbs
2 poblano chiles
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
1 cup plain yogurt
Chopped fresh parsely for garnish
Salt and pepper, to taste

• Cut the eggplant into 1 inch cubes and place in a colander. Sprinkle with at least a tablespoon of salt and let it sit over the sink for 30 minutes to an hour. It will weep. Squeeze out as much liquid as you can and then rinse, pat dry.
• Add oil into medium skillet over medium heat. Add all but 1/2 teaspoon of garlic and saute for 2 minutes.
• Add the eggplant and cook, stirring until the eggplant is slightly tender and lightly browned, about 15 minutes. Add the peppers and cook about 15 more minutes or until the eggplant is soft. Salt and pepper to taste.
  
• Meanwhile, crush the remaining minced garlic in a mortar with kosher salt and a Tablespoon of olive oil. This way, the oil completely incorporates the garlic flavor. Then stir this mixture into the yogurt.
• When eggplant is done, remove from heat. Plate the eggplant and peppers and add the yogurt sauce on top.
  
• Garnish with the parsley and serve it with quinoa or rice.

Tagged with: Food + Weekend Herb blogging