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


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