PLAN NO. 14

DAY 1: RECIPE

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Smokey eggplant omelette with aji amarillo sauce and a salad of escarole, kohlrabi, and tomatillo

Yield: 4

Overview: Broil the eggplants, fry the eggplant omelettes, make a sauce, and toss a salad.

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Ingredients

For the eggplants

• 4 eggplants
• 3 eggs
• 1 tablespoon soy sauce
• neutral oil

For the aji amarillo sauce (sub: your favorite spicy creamy sauce)

• 2 shallots, minced
• 2 garlic cloves, minced
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 1/4 cup aji amarillo paste (see tip)
• 1 lemon, juiced
• ½ cup mayonnaise

For the salad

• 1 head escarole, washed and cut into bite-size pieces
• 1 kohlrabi bulb, peeled and thinly sliced
• 4 large tomatillos, husks removed and thinly sliced
• 1 tablespoon sherry vinegar, plus more to taste
• extra virgin olive oil
• edible flowers (optional)

Instructions

1. Prepare the eggplants. Set the broiler on high. Prick each eggplant several times with a fork (so they don’t burst). Arrange the eggplants on a foil-lined sheet tray and burn them under the broiler. Yes, burn them. Rotate the eggplants a few times to expose all sides to the heat. Remove them when the skins are black and the insides are completely soft. Set aside until they’re cool enough to handle. Carefully peel the eggplants, leaving the stems intact, and flatten them out gently with a fork.
2. Make the eggplant omelettes. Whisk together the eggs with soy sauce and black pepper. Heat a large skillet on medium-high with enough oil to coat the pan. Dredge the eggplants in the egg mixture and add them to the skillet. Cook until brown and crispy on both sides.
3. Make the aji amarillo sauce. Sauté the shallots and garlic in olive oil until soft. Add the tomato and aji pastes and cook for 2 minutes. Transfer to a bowl and cool completely. Add the lemon juice and mayonnaise and whisk until smooth. Season to taste with salt.
4. Toss the salad. In a large mixing bowl, toss together the escarole, kohlrabi, and tomatillos with the sherry vinegar and a generous amount of olive oil, salt, and pepper. Taste, and adjust.
5. Plate. Spoon the aji amarillo sauce onto the plate and top with the eggplant omelette. Arrange the salad next to the eggplant and top with flowers.

Tip

Aji amarillo is a Peruvian yellow pepper with a fruity aroma and moderate heat. You can buy the paste at Latin markets, specialty grocers, or online. Hungarian wax pepper makes a good substitute (or habanero if you want more spice).

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DAY 2: LEFTOVERS

Penne with aji amarillo, zucchini, ricotta, and basil

Overview: Boil the pasta, make a quick sauce, cook the pasta in the sauce, garnish and serve.

Boil the penne in salted water until al dente. Drain and reserve a ladle of pasta water. Meanwhile, thinly slice a zucchini and saute it for a couple of minutes with a knob of butter - soft and sweet is the goal. Add a few spoonfuls of aji amarillo paste. Add the cooked pasta and the ladle of pasta water. Simmer gently. Stir in a few big spoonfuls of ricotta and cook gently until the sauce gets thick and creamy. Top with lots of torn basil, extra virgin olive oil, and freshly cracked black pepper.

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