I’m a huge eggplant fan, and love it just about any way you can imagine. Here is a quick and easy preparation that I make for the family on weeknights. Note: If you have a large enough pan, you can cook this dish in one batch and in half the time.
There is something satisfying about the combination of simple greens, toasted nuts, fresh oranges, and goat cheese. If you like, add thin slices of grilled or broiled chicken breast to this salad for a complete meal.
Scrod, cod, baby cod, haddock—any of these fish would work beautifully in this simple preparation, which reminds me of my New England upbringing. If you’re feeling indulgent, try drizzling the fillets with extra olive oil or melted butter just before serving.
This dish is chock-full of complex flavors that’ll make your guests think that you worked for hours in the kitchen. Who needs to know otherwise? Serve it with basmati rice for an authentic taste of India.