Toasting Almonds and Sweating Eggplant...
Sep. 16, 2010 6:23 pm
Updated: Sep. 16, 2010 7:47 pm
Yes, that's what I did today. It all started with Witchy Woman's Pork Tenderloin Roast from Spain. After visiting her Spain blog and seeing the photos I decided that I just had to try that succulent looking porkloin she prepared and photographed. Of
course I never follow a recipe and I made a slight change and marinated it for 3 days prior to today. So I began by toasting sliced almonds (lightly) and then grinding them in my Herbie Jr. Chopper by Equity. This little device is probably from the 60's
or 70's I assume. Does anybody have one or remember these? It was given to me a few months ago by my BF's father who is 102 years old. It was still in it's original box with instructions!! It says it great for chopping herbs and veggies. By the way, Father
still lives alone and prepares his own meals, etc. Up until a few months ago he was driving and maintaining his multi-acre yard and landscape of the business he and his other son have together. Gotta love him! So to get back to the story, I used ground
almonds and panko bread crumbs with assorted seasonings as WW instructed to coat the pork. I baked it at 375 degrees for 30 min., let it rest and it was fabulous. It looked like her photo when I sliced it and it was definitely pure pork perfection! Now
comes the sweating part--I wanted to use my medium sized eggplant and the rest of the crumb mixture from the pork so I "sweated" the sliced eggplant using sea salt, rinsed, dried, dipped in beaten eggs and then into the almond/panko mix. Baked the slices on
a preheated baking sheet (with 2 tbsp. butter, melted) for 20 minutes at 430 degrees without flipping them. They were crisp and browned and made a wonderful appetizer. We actually ate the entire eggplant! That doesn't happen very often around here. So
there you have it, toasting and sweating! I must say thanks to Father for the grinder, as it has been put to good use lately.