Eggplant parm for dessert...?
It's not what you think - according to Mark Bittman, pastry chef Brooks Headley's version is a "fantastic version of a classic Neapolitan eggplant-and-chocolate dish." In fact, when Bittman, "...ate this dish in Naples, it was grossly sweet; [Headley's] version is like a dessert eggplant Parmesan prepared by a wizard."
Continuing the trend of chefs who are showing that vegetables can be the star of a dish, and in line with predictions that 2011 would be the year of the vegetables, Chef Headley is earning rock-star reviews with his vegetable-based desserts, including a plate composed of "...celery sorbet with a little dressed celery salad; goat-cheese-mousse balls coated with olive-oil-sautéed bread crumbs; [and] macerated figs with balsamic vinegar."
No matter where you fall on the herbivore - omnivore spectrum, it's exciting and inspiring to see continued innovation with fruits and vegetables, further elevating them as foods of interest (not just sides) to the masses.
Click here to read the full article, with four vegetarian recipes.
LET US KNOW: Would you make one of these vegetable-based desserts?http://www.nytimes.com/2011/05/08/magazine/mag-08Eat-t-000.html
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