Eggplant With Fennel Pollen
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 4:50pm

Ingredients




2 mediums eggplants, peeled and cubed
1 large beefsteak tomato, peeled and cubed
1 clove garlic, chopped
2 tablespoons olive oil
1 teaspoon fennel pollen
1 1/2 teaspoons kosher salt

Preparation

1 Heat olive oil in a non-reactive pan and add garlic to sweat. 2 Combine remaining ingredients and simmer covered on a low heat until the eggplant it cooked through. Avoid excessive stirring as this will break down the eggplant.

About


The fennel pollen in this recipe gives it a wonder flavor with a very slight licorice or anise flavor. It's better to use medium to small eggplants as the seeds in larger eggplant can be bitter and have a grainy texture. Chinese eggplant also works well.