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...

Go Back


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