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


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