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Posts Tagged ‘Eggplant’

There wasn't much of this Persian Eggplant Dip left to photograph, but I did my best.

Sometimes the best recipes are the simplest. Here’s a recipe my dad shared with me verbally on a recent visit. It was inspired, in part, by the eggplants then growing in the family garden.

Our conversation went something  like this:

Dad: “You know what you can do with this eggplant? Take a whole eggplant and roast it in  the oven.”

Me: “Do you have to poke holes in it? You know, to let the steam escape?”

Dad: “No, just let it roast really well until it starts to cave in on itself. You might have to turn it over once.

Then cook some onions in a pan on the stove for a few minutes. Then you add in some garlic. . .”

Me: “Do you add any spices to the onions and garlic?”

This is the type of eggplant growing in the family garden, and this is the type I used back in New York to make the Persian Eggplant Dip recipe my dad had shared with me on a visit this summer. Photo courtesy of Stock.xchng

Dad: “No, just salt and pepper. Anyways, you cook the onions and garlic until they’re soft. Then you can add in a little bit tomato and cook that for a minute.

Then you cut the eggplant, take out everything, and mix it in with the onion and garlic. Cook it until. . .let it get warm.

You can eat this like a dip with some cheese and bread [My dad loves cheese and bread. To the point that they make their own].

Or you can even have this as dinner. You can eat it cold, too. ”

Me: “Wow, that sounds really easy and healthy. But like it would be really satisfying too. ”

Dad nods in agreement, and I’m thinking, “New blog post. Score!”

So yes, that’s the recipe. I suspect that second to leaning recipes by doing, the verbal passing down of recipes is historically the second most common way recipes are passed down through the generations.

More specs:

Oven roasting temp? 400-425 F worked well for me.

Length of roasting time? For 2 medium eggplants, start with half an hour. Turn them over at 15 minutes.

Goats on the farm. There's only one goat who my dad milks, because she is no longer nursing but still producing milk. That one goat yields about a gallon of milk a day. Udderly ridiculous. They use the milk to make yogurt and goat cheese.

How long to cook the onions? 10 to 15 minutes. Add the garlic in the last few minutes so that it doesn’t get bitter or burn. Alternately, you can smash is pre-roasted garlic at the last minute if you have some on hand.

Optional Extras? Garnish with fresh herbs of your choice. I mixed in a few dollops of goat cheese in a fromage homage to the goats my fam keeps. They make their own goat cheese from their milk.  I avoid dairy for the most part, but definitely enjoy a few smidges of goat cheese when I visit the fam. It’s sooooo good and fresh!

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Baby eggplants stuffed with lean ground chicken, pine nuts, scallions, and walnuts. Topped with a warm sour-cherry pomegranate sauce.

Maybe I”m too easily amused, but a trip to the farmer’s market is one of the highlights of my week. I’m quite obsessed with farmer’s markets, really. To the point that I’ll always try to hit up the local markets when I travel. It’s a cool way to get a feel for a city or town. The vibe, the people, the types of food that grow there. It’s informative, fresh, and chill.

Mini eggplants at my neighborhood farmer's market. A steal at $1.50 per pound.

Right now, eggplant is in season in my corner of the world. In particular, those precious baby aubergines, with hues ranging from lavender to deep purple. They were just begging me to buy them and stuff them silly.

Full disclosure moment: Today’s recipe is a total riff on something Joumana of Taste of Beirut did recently.  Her Eggplant in Walnut and Pomegranate sauce was too tempting to pass up. The first time around, I honored her recipe and it was fabulous. Then I decided to experiment and make a meat-stuffed eggplant with a sour cherry pomegranate sauce.

Fairytale eggplant, to the left. Yes, they're really called that. These petite beauties are delicious stuffed.

The eggplants are left unpeeled, then baked, and finally stuffed with a mixture of ground chicken, ground walnuts, scallions, and pine nuts. Then they’re sauced with a simple mixture of sour cherry preserves (or juice), pomegranate paste, and chili pepper. It’s a meal that’s satisfying without being heavy, and it’s pretty darn good for you too.

So thank you, Joumana and to my local farmers market for providing the inspiration for today’s dish.

So delicious, so healthy!

Stuffed Baby Eggplant with Sour Cherry Pomegranate Sauce

If you can’t find small eggplants, you can use bigger eggplants instead. Adjust cooking time accordingly. Sour (tart) cherry or pomegranate juices/jams can be used interchangeably for the sauce. Good to know in case you don’t have easy access to one or the other.

Ingredients:

  • 24 baby eggplants
  • 1 Tablespoon olive oil
  • 2/3 pound of ground chicken (can use turkey, lamb, beef if you prefer)
  • 1 Tablespoon Arabic spice blend
  • 1 Tablespoon sage
  • 2 Tablespoons za’atar (optional)
  • 1/2 bunch of scallions, thinly sliced
  • 2 cloves garlic, finely chopped or even grated
  • 1/2 cup ground walnuts (optional)
  • 1/4 cup of pine nuts
  • 1 Tablespoon tomato paste
  • Salt and pepper to taste

Sour Cherry Pomegranate Sauce

  • 2 Tablespoons sour cherry preserves OR 1/2 cup tart cherry juice
  • 2/3 cup pomegranate juice
  • 1/2 dried chili pepper
  • 1/2 teaspoon cardamom
  • pinch turmeric

Directions

1. Preheat oven to 425. As oven preheats, wash and pat dry baby eggplants. Line your baking pans or dishes with foil. Place baby eggplants on baking sheet or dish. Do not overcrowd. Bake for 30 minutes on the middle oven rack, testing for doneness at 25 minutes.

2. As eggplants roast, make filling. Warm olive oil in a skillet. Once it’s shimmery, add chicken, breaking up the ground chicken as you move it around the pan. When chicken is approximately half cooked (you’ll be able to tell parts of it are still raw), add in spices, including za’atar, if using,  plus scallions and garlic. Cook chicken until done. Next, add in scallions, pine nuts, ground walnuts, and stir. Add in tomato paste and splash of water if mixture is getting dry. Stir again, taste, and adjust seasoning to taste. Cook another minute or two more, then turn off heat.

3. Remove eggplants from the oven. With a fork or knife, test for doneness (fork or knife should slide easily through the eggplants). Place eggplants in a safe place and allow to cool.

4. As the eggplants cool, make the sour cherry pomegranate sauce. Simply mix all of the ingredients together, and cook over a LOW heat for 5-10 minutes, until desired consistency is reached. (If you want the sauce syrupy, feel free to cook for more than 10 minutes).

5. Now split each baby eggplant down the middle. Stuff each with a spoonful of the chicken mixture. If you have leftover scallions, use them for garnish. Or garnish with fresh chopped parsley. Spoon sauce over eggplants, plate, and enjoy!

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Shakshuka with eggplant. This is one variation, as there are many types of shakshuka.

Shakshuka is a dish popular in many different countries of the Middle East. Before anyone gets up in arms and says today’s recipe isn’t done “right,” 😉  please consider this: This is but one version of shakshuka.

Shakshuka is many different things to many different people. There are numerous versions, all too delicious and unique to have one “correct” version. Some use meat; some use eggs; still others are vegetarian. This is the type of food, by the way, that often tastes better the next day.

The shakshuka we’re exploring today is eggplant-based, earth-toned, and mild, but others are spicy and/or pepper based and reddish. There are other differences, which I personally think it’s great, because it means there are infinite ways to enjoy this dish. So if anyone wants to chime in in the comments section with their own take on shakshuka, feel free!

Chinese eggplants, they're called. I love their mild flavor and festive purple hue, but regular eggplants work just as well.Photo: http://www.Stock.Xchng.com

My sources tell me that shakshuka (pronounced shake-shoo-kuh) is a popular dish to use up vegetables and meats, which may explain why the dish is so flexible and has so many variations. Today’s version, while Syrian in origin, somewhat reminds me of Persian eggplant koresh (Koresh e Badenjan). However, that that stew has its own special flavor, which we’ll explore another time.

Speaking of Persian, the Persian girl in me loves shakshuka served over rice with dollop of yogurt on top, but for a more traditional presentation, you could ladle some of the stew on top of warm pita bread or serve the pita on the side. Do try to sprinkle some parsley or fresh cilantro on top for a color pop and flavor boost. Use more water to make the shakshuka more stew-like. For a dip, use less liquid.


Slow Cooker Shakshuka

Serves 4-6

Ingredients:

1 bunch of fresh cilantro (about 1 cup, rinsed. Leaving stems on is okay–they have good flavor)

1  medium onion, halved

4 garlic cloves

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cardamom

1 teaspoon salt (can use more or less, according to your  to taste)

1 teaspoon black pepper (can use more or less, according to your taste)

4 Chinese eggplants, or one large eggplant (about 1 pound of eggplant total)

2 Tablespoons tomato paste

1/2 cup ketchup (better to get the kind without cornsyrup if possible)

1 Tablespoon paprika

3-4 cups filtered water

Optional: 1 14-16 ounce can of chickpeas, drained

Optional: Freshly chopped parsley or cilantro for garnish

Directions:

1.  In a blender or food processor, blend the half of the onion plus the cumin, coriander, cardamom, cilantro, garlic, salt and pepper until this all forms a pesto-like paste. Add water as needed to keep things moving.

2. If removing peel from eggplant, remove. Then chop the eggplant into 1/2 inch disks or half moons, or chunks. Chop the remaining onion and add it, along with the tomato paste, ketchup, and paprika, to the slow cooker. Add water and stir everything thoroughly.

3. Cook on high for 4 to 6 hours, or on low for 8 hours.

4. A few minutes before serving, add in the drained chickpeas and stir. Check seasoning and make any adjustments to the amount of salt and pepper.  Garnish with fresh herbs (if using) and enjoy!

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