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Tag: Eggplant

Eggplant with Garlic Sauce

2 or 3 Japanese Eggplants, chopped into 1″ pieces

3 Garlic Cloves, sliced

3/4 cup Water

1 Tbs Corn Starch

1 Tbs Tamari (or more to taste)

Black Pepper

2 Tbs Extra Virgin Olive Oil

Heat olive oil in a large saute pan over medium heat.  Add eggplant and saute till beginning to soften, about 5 minutes.

Mix together water, tamari, garlic, black pepper to taste, and corn starch.  Add mixture to eggplant and stir to evenly coat.

Cover and reduce heat to low.  Cook for 7-10 minutes, stirring occasionally until eggplant is fully tender.   Season to taste with more black pepper and tamari if needed.

Yellow Summer Curry


1 cup Yellow Split Peas [rinsed well]
1 cup Vegetable Broth
1 Onion [minced]
3 Garlic Cloves [minced]
1 Chili Pepper [minced]
1 inch Ginger Root [fresh, grated]
1 Japanese Eggplant [sliced in 1/4″ slices]
1 Zucchini [sliced]
1 Yellow Summer Squash [sliced]
1/4 tsp Turmeric
Sesame or Olive Oil
Salt

Yellow Sweet Rice:
1 cup Basmati Rice
6 Cloves [whole]
dash Cardamom [ground]
2 inch Cinnamon Stick
dash Turmeric
dash Corriander [ground]

This recipe requires 4 pots/pans cooking at the same time. It is best to prep all your ingredients ahead to help with the timing.

Soak split peas for 4-8 hours in 1-1/2 cups of water. Drain + rinse well.

[pot 1] Bring split peas to a boil with 1 cup of water + 1/4 tsp turmeric. Reduce heat + simmer, adding vegetable broth 1/4 cup at a time as water is absorbed. Be careful not to scorch. Lentils should be very soft and mushy when cooked.

[pot 2] Meanwhile, bring rice, 1-1/2 to 2 cups water + spices to a boil in a medium pot. Stir + simmer till tender. Remove from heat.

[pan 3] Heat a small amount of oil in a large pan with a lid. Fry eggplant in batches till tender. Remove from pan as cooking is complete.

[pan 4] Heat 2 Tbs oil in a small pan. Saute onion, garlic, chili pepper + ginger over medium low heat until very tender, about 10 minutes. Stir frequently + do not allow to brown. Remove from heat.

[pan 3] Once eggplant is cooked + removed from pan. Steam summer squash + zucchini in a few tablespoons of water until nearly cooked, about 5 minutes. Add cooked lentils, onion mixture + eggplant to to squash + stir gently to combine. [The lentils act as a sauce.]

Serve over yellow sweet rice. Serves 4-6.

Smoky Eggplant Dip

5 Eggplants [small to medium]
1 Tbs White Onion [finely minced]
1 Garlic Clove [finely minced]
1 Tbs Tahini [raw]
1 tsp + Extra Virgin Olive Oil
1/4 tsp + Smoked Sea Salt
1 tsp Chives [fresh, chopped]
1 tsp Thyme [fresh, chopped]
Smoked Spanish Paprika [for garnish]

Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

Pierce eggplants several times with a knife. [Leave the tops on as a handle.] Place on the burner of a gas stove + allow to cook for 10 minutes, turning occasionally. The skins should be blackened and blistering + the interior softened.

Cut off the stems + slice the eggplants in half. Place them face down on the baking sheet + bake for about 25 minutes until the flesh is very soft.

Carefully scoop the pulp out of the charred skins + into a bowl. Mash well with a fork, adding in the tahini, garlic, onion, 1 tsp extra virgin olive oil + 1/4 tsp sea salt. Refrigerate several hours until chilled.

Stir in herbs, season with salt to taste. Serve with a french baguette, garnished with smoked spanish paprika + a little bit of finishing salt.

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