Recipes

Roasted Eggplant Soup

Wednesday, November 18, 2015

  Read More...


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

Ingredients
1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced

 Read More...


Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

Ingredients
1 large eggplant, large dice
3‐4 tomatoes, large dice
1 large onion, red or yellow, small dice
1 tsp cumin seeds (whole)
1/2 tsp (or more) garam masala
3 Tbsp chopped cilantro leaves
3 Tbsp chopped mint leaves
2 cloves garlic, finely minced
4‐6 oz olive oil
3 Tbsp raisins
Salt and pepper

Directions
Saute onions in a little olive oil; add garlic, garam masala, and cumin seeds just as the onions finish cooking. When the spices and garlic are fragrant, take the pan off the heat and place onions, garlic, and spices in a bowl and set aside. Return pan to heat and add olive oil; allow oil to heat a bit before adding eggplant (if your pan is too small, you may need to sauté the eggplant in batches and add finished batches to the bowl of onions). Allow eggplant to brown slightly, stirring it regularly to keep it from sticking. When all the eggplant is done and added to the onions, add a little oil to the pan and add the tomatoes, sautéing them until they release their liquid. Let this liquid evaporate a little—not totally!—and then add the tomatoes to the onion mixture. Add the raisins at this point, while the mixture is hot, so the raisins can plump up. When the mixture has cooled slightly, stir in mint and cilantro and season with salt and pepper. Allow to cool before serving. Can be made a day or two ahead; serve as a salad course or as an accompaniment to main course dish or as canapé. Read More...


Russian Eggplant Spread

Friday, July 17, 2015


Courtesy:  Chef Carla Owens

Ingredients
1 1/4 cup tomato paste
1 large eggplant
1 green or red pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 T sugar
1 1 T lemon juice
1 1/2 T salt
1 1/8 T pepper
1 baguette, sliced for serving spread


Directions
Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool. Remove skin from eggplant and seeds from pepper. Chop both. Sauté onion and garlic over medium heat until tender. Stir in eggplant, chopped pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, 5 minutes. Place mixture in blender and blend until smooth. Cover and refrigerate until chilled. Serve with bread. Read More...



Go Back


Tags

curry creme cucumber blueberry chocolate leeks celery root Tomatoes frittata slaw Poblano Chili feta Shitake Mushrooms sauce radish fennel seeds jam baby bok choy turnip eggs sherry Rice wine vinegar Recipes basil butter chiles carrots chimichurri bok choy roasted lettuce sweet potato strata bosc walnuts beer autumn compote shelling sandwiches berry remoulade gratin rouille biscuits scapes buttermilk pine nuts onion dilly dill gazpacho bloody mary sour Apple brown sugar Farmers' Market pancake chicken dinner salad cantaloupe pineapple thai wrap pears Drinks sausage Greens green beans baguette fondue Soup parmesan Salsa tenderloin plums Kale bacon pecan pasta swiss bread pudding blue cheese melon plum tomatoes tostadas verde bell pepper couscous pork chop spring chili peppers garlic cranberry chives green pepper fennel bulb egg noodles pecans hickory honey reggiano fritters vanilla wafers artichoke gouda kohlrabi prosciutto yogurt sunchokes polenta asparagus snow peas coeur a la creme vinaigrette peas sandwich buckwheat bbq oats cilantro currants kluski tomato carrot fronds Chevre fritter vegetarian crepes Red Onion walnut oil mustard greens Side carrot tops sweet daisy ramps rhubarb pudding arugula tart panzanella mushroom carrot top pumpkin paste capers cheese anchovy fraiche habanero bean Jerusalem artichoke Spinach celery hearts wasabi beet coconut milk gruyere coeur meatballs kirsch anise Bread flank steak Beans scallions cream cheese maple syrup strawberry bayeldi knots syrup strawberries parmigiano Butternut vegetable cake shallots cornmeal imam Tomatillos chorizo wheat flour kalamata peach lemon grass Spread Salad pickled plum stuffing pepper mint gin Dressing absinthe sesame almonds shrunken heads coriander nectarine shiitake celebration beef watercress chicken cream sour cream poblano muffins heavy whipping cream tomato corn pie Corn chilies fennel apples olives Eggplant dijon collins spelt pie Leek jack beet greens caesar barley okra steak shitake onions tortillas Swiss Chard pesto peppers celeriac bulgar hazelnuts chili spiced winter squash zucchini yellow onion maple tuscan latkes chipotle Cider cointreau cockaigne conserve almond milk radishes jack cheese Potato Squash tomatoe flank casserole beets Cranberry Beans white beans pork gorgonzola egg bulgar wheat crisp potatoes bruschetta turnips goat Cheese cauliflower chimmichurri tomato juice Vegan mushrooms