Roasted Chanterelle’s, Baby Eggplant And Shallots
The other night I went to visit a very good friend of mine, her little pug had just had surgery and I wanted to visit and see how she was doing. When you go to the hospital to visit a sick friend you usually bring flowers, for this sweet little pug I brought a piece of pork tenderloin, she was happy with that.
While visiting they asked me if I would like some mushrooms and eggplant, they are friends with a Long Island Farmer and were given a windfall of delicious fresh chanterelle mushrooms and baby purple eggplant. Of course I said YES thank you!!
The mushrooms are beautiful and fresh and the eggplant is tiny, a couple of bites and you are done with it. I decided to oven roast, we all know oven roasting adds so much flavor to just about anything. So quickly cleaned the mushrooms removed the stems (kept them for stock) and eggplant, cut the little eggplant in half lengthwise, tossed in some olive oil, sprinkled on sea salt and generously peppered, added garlic cloves, shallots and some thyme sprigs. Baked in a 400 degree oven for 20 minutes stirring occasionally, remove from oven, cover with foil turn off the oven and put them back in, let sit for 15 minutes, et voila!
I already have an idea of how I will use these lovely roasted beauties. Stay tuned!!