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

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