Recipes

Roasted Eggplant Soup

Wednesday, November 18, 2015

  Read More...


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

Ingredients
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

 Read More...


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...


Russian Eggplant Spread

Friday, July 17, 2015


Courtesy:  Chef Carla Owens

Ingredients
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


Directions
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


Tags

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