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

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