Tampilkan postingan dengan label eggplant. Tampilkan semua postingan
Tampilkan postingan dengan label eggplant. Tampilkan semua postingan
Minggu, 06 April 2014
Eggplant Papucaki Patlıcan Papucaki
This is a typical Aegean dish that you can find on both Turkish and Greek sides of the Aegean Sea. As much as the dish itself, I love its pronunciation: pa-bu-ja-ki. Given the suffix -aki the name sounds definitely Greek, however "papuc" or "papuç" is a Persian word "paposh" (
I have eaten two different versions of papucaki. One was made by boiling the eggplants and then stuffing them and the other one featured roasted eggplants, which was more appealing to my taste.
4 small(er) eggplants, Italian eggplants are perfect for papucaki
2-3 green peppers or 1 bell pepper, finely chopped
3-4 green onions, chopped
2-3 tomatoes, diced or grated
juice of 1/2 lemon
2-3 tbsp olive oil
~1 cup grated mozzarella or feta cheese
2 egg
4 bay leaves
salt and pepper
-Place eggplants on a baking sheet, poke holes in them and roast until they collapse and the flesh is all the way soft.
-Once they cool down, cut a rectangle piece on top as in the picture and scoop out the flesh.
-Dice the roasted eggplant flesh and mix them with lemon juice in a bowl.
-In a pan heat olive oil and add onion and peppers. Stir until soft.
-Add diced eggplant flesh and cook for 2 minutes.
-Add tomatoes, salt, black pepper, and bay leaves and cook until tomato juice cooks off.
-Beat eggs in a bowl and stir them in the tomato mix and stuff the eggplants with this. [I usually skip egg part]
-Cover the tops with grated cheese.
-Place stuffed eggplants in an oven dish and bake in a preheated oven at 400F for 15-20 minutes.
serve immediately.
Jumat, 07 Maret 2014
TwoFaced Eggplant
"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
When I started reading The Hunger Games last Friday, I surmised that it was a book about a girl on a diet. In a nutshell, thats not what its about. That said, plenty of the characters do actually go hungry, which is ironic, considering I DEVOURED the whole book in about 6 hours. I mean, I hate to say it, but the 14-year-old girl inside of you is dyinggggggg to read this book, even if you are a 52-year-old man (Dad).
For those of you have read it, youll appreciate todays TwoFaced recipe: Eggplant chips. Not because eggplant is featured in the book, but like, because its a disgusting food that, if it were all you had available to you, youd have to figure out some way to make it edible in order to survive the bleakness of your District 12 life and imminent reality TV debut, in which you will literally fight to the death against other children. Im dead serious, this book will stick with you for days...days, I tell you!!!
Im just gonna put it out there--I think eggplant is gross. So I did what any self-respecting Panem citizen would do. I went outside the fence, bartered some squirrel meat for a loaf of day old bread, and got creative in the kitchen.*
So yeah, I made chips again...sue me!! But Im telling you, chippin it up in the kitchen is the way to go when were talking making inedible things edible.
Paired with a flavorful cilantro pesto, and youll almost feel like youre dining with Effie Trinket and President Snow in the Capitol.
For more eggplant ideas, check out Jennas take at The Paleo Project!!
Eggplant Chips with Cilantro Pesto
Adapted from Whats Gaby Cooking
- 1 large eggplant
- 1 large bunch cilantro
- 1/2 cup raw unsalted cashews
- 1 clove garlic
- 1/2 cup shredded Asiago cheese
- 1/2 cup olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper
- Slice the eggplant into thin chips using a mandolin. Or a sharp knife if youre a boss like that.
- Place chips on cookie sheet. Lightly brush olive or coconut oil on each round, making sure not to soak them too much. Sprinkle with salt. Place in the oven for about 10 minutes. Flip each chip over, then bake for another 10 minutes, or until theyre golden brown, not burnt. Or until your smoke alarm goes off.
- Move the chips from the baking sheet to a cooling rack. Enjoy with cilantro pesto (recipe: put all the other ingredients in a food processor and pulse until it reaches a pesto-like consistency).
Kamis, 26 Desember 2013
The secret to making a glammed up eggplant curry
Eggplant is one vegetable that you can either hate or love but never ignore. For all my childhood, I was an eggplant hater, may be even allergic to some varieties. Nothing life threatening, just this crazy itching in my mouth when I ate some types of eggplant. Then for years I was a fence sitter. Okay, "this is made for lunch so I will eat the tiniest bit, just to keep you happy" kinda fence sitter. And then I discovered cooking this versatile vegetable and while I wont call myself an eggplant lover, I am now a fan.
Baingan Bharta, Vangi baath, Baba Gannoush, stuffed eggplant, gosh I have quite a list of favourite recipes with this vegetable. This recipe is an easier variation of the stuffed eggplant. You still have to roast the spices and grind them, but no painstaking stuffing involved. This is the smarter way to enjoy the tastes of a stuffed eggplant. This dry curry goes well with rotis and great with rice and sambar. I have used the large round eggplant for this recipe, which is the kind I prefer because it has fewer seeds and cooks faster. But it should work well with any kind of eggplant. Make sure the pieces are uniformly chopped so they cook evenly. This coarsely ground spice powder is the secret to glamming up any boring vegetable or any vegetable you dont know what to do with.
Recipe for Spicy Eggplant Curry
Serves 4
Ingredients
2 tbsp oil
pinch of asafoetida
1/4 tsp mustard seeds
1 large globe eggplant cut into wedges or thick batons, soaked in water
1/2 tsp turmeric powder
1 tsp salt
1 tsp amchoor powder or 1 tsp tamarind paste
Ingredients to grind for the spice mix:
3 large dried red chillies
2 tbsp chana dal
2 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tbsp fennel seeds
1 tsp cumin seeds
1 tbsp udad dal
1 sprig curry leaves
1 bay leaf
Directions
In a large wok / kadai, dry roast all the spices together, until the chana dal and udad dal turn golden brown. Remove, cool and grind to a coarse powder.In the same wok, heat 2 tbsp oil. Add the asafoetida and then drain and squeeze out all the water from the eggplant pieces and add them to the oil.
Add salt and turmeric and stir the eggplant till well coated. Lower the flame, add a little water at a time, around 1/4th cup, cover and cook the eggplant till nearly done. Dont cook to a mush.
Add the coarse spice powder, amchoor and coat the nearly cooked eggplant with the spices by stirring well. Cover for another 5 minutes with a sprinkle of water if required and let the eggplants cook completely while soaking up the flavours of the spices. The coarsely powdered dals give the vegetable a nice crunchy texture.
Serve hot with rotis or with dal & rice.
Note:
If you dont find a big eggplant, use 8-12 smaller sized eggplants for this, cutting each into wedges. This spice mix works for other vegetables like bottle gourd, snake gourd, capsicum, potato, sweet potato etc. Follow the same method of sauteeing the vegetable until nearly done, adding the spice mix, stirring to coat well and then cover and cook for 5 mins till vegetable is fully cooked and infused with spice flavours.
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