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


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