[simon says...]
This is the fourth in a series of guest blog-posts from the folks who attended our New Years Eve Iron Chef-style cookoff at Hickory House. There was one rule: you had to use exactly 9 (as in, 2009) ingredients. The results were so delicious that no winner was determined, and I felt compelled to post the recipes on here. Today's guest blogger-chef is Shaun , who is famous for being an "unabashed bohemian and sorrow-junky" who wrote a mildly-pleasing work of theatrical drama.
BACONATED AUBERGINES-CUM-MUSHROOMS, Or, eggplant, mushrooms 2 ways, and BACON
1) eggplant (peeled)
2) white whole mushrooms (the button kind)
3) brown whole mushrooms (same)
4) bacon
5) olive oil
6) salt
7) black pepper
8) THYME (VERY KEY)
9) the grease left over from cooking the bacon
Peel the eggplant because it makes it so much better, chop it up into bite sized chunks. quarter the bigger mushrooms, half the smaller ones. Put the eggplant in a big bowl, toss it with liberal amounts of olive oil, thyme and saltnpepper. Get it going in your frying pan/wok on medium heat. Start the bacon in another pan. Add the mushrooms when the eggplant starts to soften. When the mushroom are almost at their desired level of juicy tenderness, add the bacon (in bits) and the grease rendered from the cooking of that very same bacon and stir it all up. It looks like something calvin (as in calvin and hobbes) would make faces at, but it is, to quote a local indian restuarant's menu, "unbelievably tastey".
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