What’s In Your Fridge?
Pan-fried eggplant, walnuts, and cheese melt into each other and make a tasty topping for a quick meatless tart. Photo: Abdi Aminlari for 3 Photographers.
It’s the time of year that, for me, no matter what door I’m standing in front of, I’m not wild about what’s inside. Well, okay, I’m mostly referring to my closet and my refrigerator but you get the picture. The closet is full but there’s nothing to wear; the fridge is stocked but there’s nothing interesting to eat. I’m dreaming of bright shiny new things but these days using what I’ve got is forcing me to a new level of creativity – and I like it!
Case in point, my new eggplant creation. I had some random items leftover in the fridge from a few different recipes: one frozen pastry sheet (of indeterminate age), an extra eggplant, a few leeks, cheddar cheese, a handful of walnuts and, boom, I had myself a tart. Since I am in strict no-waste mode – including everything I prepare for this blog – I try to plan ahead, make ahead (and freeze) and keep the pantry stocked with staples sure to help me turn leftovers into tasty new treats.
Everyone has a different opinion on how to stock a pantry. For me, I’m never without good quality olive oil, Romano cheese, chicken stock, pasta, grains and legumes. I also keep a ton of interesting spices and flavored vinegars on hand. And, of course, there’s always a chilled bottle of champagne… that helps with the creativity!! I’d love to hear about favorite recipes you’ve created from random items in your fridge!
Recipe: Eggplant, Leek and Walnut Tart
Serves 4 - 6
Ingredients
- 1 (1-pound) eggplants, cut into 1/2-inch thick rounds
- About 1/2 cups olive oil, divided
- 2 medium leeks (white and pale green parts only)
- 1 cup coarsely grated sharp white Cheddar
- 1/4 cup coarsely grated Pecorino Romano
- 1/2 cup walnuts toasted and chopped
- 1 1/2 teaspoons ground cumin
- 1 frozen puff pastry sheet or pizza dough, thawed
Preparation
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.
Preheat oven to 375°F with rack in middle.
Halve leeks lengthwise and thinly slice. Wash and drain.
Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.
Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.
Flatten out pastry sheet, smoothing out the creases, and spread filling on top and bake until puffed and golden brown, about 25 – 30 minutes.
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