Roasted Eggplant Soup

Wednesday, November 18, 2015


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

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


Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

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

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

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

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


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