Pretty sure I just accidentally cooked meth…with eggplant and bacon and goat cheese. And some other stuffs too. We’ve all seen the commercial and I think it just happened in my kitchen. Here’s what happened–
I was starving. This is how these things always start. Scavenged through my fridge and garden and pulled together a grouping that looked nice together. Yes, I do put together foods like other people put together outfits.
The color combo pleased me, but I wasn’t sure exactly what I wanted to do with what I had in front of me. I thought about ditching the bread because I didn’t want a sandwich for dinner, but I hadn’t had a good baguette in so long, I decided to work it in somehow. Going through a few options in my head, I started with chopping up the eggplant and bacon, tossing them in olive oil, and roasting them. While those were cooking, I bit off the butt of the bread and decided I’d do an open-faced type sandwich after all. I sliced up the red pepper along with white onion and caramelized them on my cast iron griddle with some of the now rendered bacon grease from the roasting sheet poured on top.
If you think you don’t like eggplant, roast it on a pan with bacon. You’ll change your mind. The eggplant soaks up all that smokey, salty flavor and gets crispy on the outside while staying soft on the inside. The bacon turns into morsels of perfection.
While all of that worked itself into what would become the meat of the meal, I mixed together the goat cheese with some olive oil and fresh English thyme, making a spread for the bread slices. When the red pepper and onions were almost done, I threw on some chunky pieces of one big garlic clove until it was ever so slightly browned. Moving that to a bowl, I used the leftover bacon grease and flavors on the griddle to toast the baguette slices.
Cooking is much easier for me than baking. I can time everything and this meal came together all at once, just like it needed to. The bread was heavily slathered with the goat cheese spread, covered with the eggplant and bacon, topped with the onions and peppers, and garnished with sliced fresh basil and scallions. The deep purple skin of the eggplant with the bold red of the pepper, the bright green of the herbs, and the cream of the cheese all came together into a thing of beauty. It was stunning. It was like the “whatever is a high-end brand of clothing” of the dinner plate world.
I mean, really? Yes.
And then I took a bite and realized it was, in fact, crack. Worse. I had cooked meth. I wanted this meal every damn day. The flavors, the textures, the colors…I couldn’t handle it. I’m telling you, if you think you don’t like eggplant, you’re wrong. This meal right here will become an instant eggplant addiction for you. I’m warning you though, like the commercials, if you don’t want to spiral into a world of fiending for your next eggplant fix…NOT. EVEN. ONCE. Close out of this page right now and never look back. Or stay and try it and cry on your shower floor this winter because eggplant isn’t in season anymore. Either way.
Ingredients and such:
one medium eggplant, chopped with skin left on
3 slices of uncured bacon, chopped
half a large red pepper sliced
half a white onion sliced
one large garlic clove cut thick
1-2 ounces goat cheese
about a tablespoon each of fresh thyme, basil, scallions
Toss the eggplant and bacon with about one tablespoon of olive oil and roast on the middle rack at 425 for a total of 25 mins. turning about every 7-10 mins.
Slice the pepper and onions and use some of the poured off bacon grease from the roasting pan to caramelize them. Add the chunky garlic near the end.
Mix the goat cheese with a tablespoon of olive oil and the fresh thyme until it is easily spreadable.
Toast the bread on the griddle with the leftover bacon grease.
Slice the basil and scallions as a garnish.
Stack and serve immediately. This is one you’ll need to time right so nothing gets mushy.