Q as in "cue" as in "to prompt." A recipe is only the beginning…
This was really tasty! I was unsure when I first viewed the recipe, but I am really glad I tried it.
I bought a Sicilian eggplant from Farmer Dave at the Wakefield Farmer’s Market and didn’t feel like doing the usual garlic, olive oil, and/or tomato-based thing, or even cheese, but did want a “one pot meal” with some kind of animal protein. I found this nifty Chicken Breast With Eggplant, Shallots and Ginger recipe by Matt Bittman via Bitten, Recipe of the Day, in the New York Times. Click the title to see the original post.
Here is the original recipe with my adaptations added in brackets.
It is hard to see here, but the mint leaves in with the parsley have a purplish hue that went nicely with the eggplant in this picture.
Half of one my big shallots had rot. Plus, you lose a lot when peeling. Here is what was left to use, which was quite enough to do the trick. Don’t they look lovely? I just love shallots.
Here is a trick for mincing ginger: slice it one way, then turn 90 degrees and slice again. to get the results in this picture. Next, slice crosswise in tiny increments. Finish up mincing to desired size.
Okay, I’ll admit it. I was so excited to serve and eat the meal that I forgot to take a photo of it plated the night I first made it. But, I had leftovers and took the above picture before creating the meal for the next evening. But, it looks about the same. <grin>
I am really glad I took a chance on this recipe. While I like just about anything, even I was not sure about the flavor mix, whether or not I would use cilantro or when I had to find a substitute and decided upon the parsley/mint mix. And, I had no idea what Steve would think. Steve actually had a little trouble with the mint the first night, although he admits it was because it was such an unfamiliar flavor to him in a main course. But he really enjoyed it the second evening. I, on the other hand, was not at all sure about the cilantro and obviously have yet to find out how that works in this recipe. However, I was very comfortable with the mint, being used to Middle Eastern food and having used chocolate mint in my hummus in the past. [Note to self: now that I have a chocolate mint plant, it is time to revive that hummus recipe – and the tabbouleh!]