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


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