Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Roasted Eggplant and Feta

1  medium eggplant, (about 1 pound) 2 Tbl lemon juice

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese, Greek

1/2 cup finely chopped red onion (optional)

1  small red bell pepper, finely chopped

1  small chile pepper, such as jalapeño, seeded and minced (optional)

2 tablespoon chopped fresh basil

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt


Preheat oven to 450

Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over. Roast the eggplant, until it is soft inside and a knife inserted into the flesh near the stem goes in easily, 18 to 20 minutes. Let the eggplant cool

Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Adjust Seasoning if needed