My kitchen companion Sue Chef sets a lovely table, especially when it comes to centerpieces for dinner parties.
Don’t imagine that she stops at flowers. Fallen branches and leaves scavenged from our yard, old photographs, twinkling Christmas lights, G.I. Joe dolls, Matchbox cars and various other objects have made their way on to our table as part of some theme or another.
All artfully done, of course.
Last month, Sue went full Asian Market Chic for a get-together, incorporating small, round Asian eggplants and exotically shaped and colored dragon fruit into the centerpiece.
Naturally, I was scheming to turn them into something we could eat even before our guests had departed.
Eggplants come in different sizes and colors. There’s no need to peel small ones. Simply slice them about 1/2 inch thick, then toss with olive oil, salt and pepper, garlic and some fresh herbs (just about any will do). Grill or sauté until softened and lightly charred. Stir them back into whatever’s left of the olive oil marinade and serve. A little crumbled feta or blue cheese is a nice addition.
I’d never worked with dragon fruit before, but it’s as attractive inside as out. The flesh, which is easily scooped out, varies from white to red and is flecked with tiny, edible black seeds. It’s slightly sweet and high in antidioxiants, fiber and vitamins. That makes it popular in smoothies, for which you can find numerous recipes online. And that’s why it’s pricey — almost $5 each at Trader Joe’s.
But you can make two gorgeous salads or side dishes from one dragon fruit. Slice it lengthwise and scoop out the flesh, then combine it with orange slices, sliced grapes, lime juice and Tajin seasoning (or your own mixture of mild chile powder and salt). Scoop back into the hollowed-out fruit to serve.
And for Sue’s sake, don’t forget to display them on your table first.
