ChezJJP       food. brooklyn. eat.

I am going to let you in on a little secret which is this lovely
spinach dish here. Of course, you can use it as a main course, a side
or as a stuffing for chicken breasts. Anything goes.

I am talking here about the varietal of eggplants that are a little bigger than a thumb, and are bright violet. I've seen them at the Park Slope Food Coop, and I’m sure you can find them at the Farmer’s Market when in season anywhere July through October.

This is a really simple recipe that can be a good side, as well as a hearty meal on its own with a nice glass of Tuscan red or white wine. The trick here is to have the potatoes mostly cooked so that you can just fry everything together and they will be nice and crispy.

So simple and deliciously tangy and green it blows my mind.

This is great with the Crispy Duck Breast in the poultry section, let me tell you. There is such a natural marriage between these ingredients. I wonder what Ferran Adria would do with them?