Tag Archives: delicata squash

Eggplant and Squash

Eggplant and Squash – Lots of people say they don’t like eggplant and squash after only having tasted them in their school cafeteria.  If they tried it made with care and the right ingredients they might change their mind.
Eggplant with Mint
Eggplant and SquashThis same recipe works for both eggplant and squash (use zucchini). It’s good on sandwiches or in antipasto. If you leave out the mint and vinegar and do everything else the same you can also serve it on pasta with tomato sauce. This isn’t something you’d see in a restaurant but it’s not uncommon in Napolitano home cooking.
The ingredients are approximate. So don’t worry if you have to add some or have any left over. (if you have left over mint make a mint julep)

– only fresh mint works with this recipe –

Eggplant and Squash

Cut into 1/2  inch rounds. Lightly brown in oil, don’t drain it, and then layer in a container.Eggplant and Squash

Start with some salt, a few pieces of garlic, some mint and a sprinkle of vinegar in a Tupperware container. Then the first layer of eggplant. Between layers of eggplant add a sprinkle of salt, a dash of vinegar, some  mint and a little garlic. When it cools, cover and shake the container so it settles. It should be ready after a couple of days in the fridge. The mint leaves will darken but it will keep refrigerated for a few weeks.

Delicata Squash

Wash, cut off both ends, cut squash lengthwise and scrape out the seeds. Use a spoon or melon-baller.

Cut into half round slices – about 3/4 inch. Toss with oil, salt, black pepper, chopped parsley and minced garlic. Make sure it’s coated completely with oil.

Put in a baking pan and cook for 30-35 min. in a 375 degree oven. Turn them after 15 minutes. The skin is edible.

Click here for updated GALLERY II

Robert Iulo –Writing Site  and  Yelp