Kermit eggplants in grill pan, cut side down first (after a rinse, the tomato followed the Kermits)
goat chops, just after hitting the second grill pan
Just after assembling the materials on the counter lat night I realized that this meal would be very easy and stress-free to prepare, and that there were going to be almost no issues involving the coordination of different dishes or their separate timing, so for the first time ever I chanced taking a few pictures throughout the process.
They’re not much to get excited about, but the meal was terrific (I do the tomato thing regularly throughout the second half of the summer, and they’re always a treat; I loved the taste and texture of the little round green eggplants, my first exposure to this variety; and the chops turned out better than ever before), and the pictures do give some idea of what we both enjoyed last night, before, during and after the process.
- kid goat chops from Patches of Star Dairy in the Greenmarket, first marinated in oil, garlic, pepper, juniper berries and crushed bay leaf, then pan-grilled and finished with oil, lemon, and parsley, accompanied by a halved, seasoned, and pan-grilled ripe plum tomato (picked up last weekend at The Meat Hook in Williamsburg), finished with Balsamic vinegar; eight tiny green Thai Kermit eggplants (also called, I understand, “Garden Egg” and “Bitter Ball”) from Lani’s Farm in the Greenmarket, halved, cross-hatched, coated with a mixture of oil, chopped garlic, shredded fresh mint, then seasoned, pan-grilled, and finished with good oil; and some sliced Rustic Italian bread from Amy’s in Chelsea Market
- wine: Sicilian red, Hauner Salina Rosso 2008 Isole Eolie (Nerello Mascalese and Nero d’Avola grapes), from Chamber Street Wines
- slices of an Asian melon called Sun Jewel, from Norwich Meadows Farms in Norwich, New York, purchased at the Union Square Greenmarket