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


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