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


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