Recipes

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...



Go Back


Tags

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