Roasted Eggplant Soup

Wednesday, November 18, 2015


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced


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...

Russian Eggplant Spread

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

1 1/4 cup tomato paste
1 large eggplant
1 green or red pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 T sugar
1 1 T lemon juice
1 1/2 T salt
1 1/8 T pepper
1 baguette, sliced for serving spread

Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool. Remove skin from eggplant and seeds from pepper. Chop both. Sauté onion and garlic over medium heat until tender. Stir in eggplant, chopped pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, 5 minutes. Place mixture in blender and blend until smooth. Cover and refrigerate until chilled. Serve with bread. Read More...

Go Back


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