Eggplant


From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.
Advertisements

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • Japanese Eggplant
  • Sesame Oil
  • Rice Vinegar
  • Soy Sauce
  • Garlic
  • Ginger
  • Sesame Seeds

Directions:

  • Slice the eggplant in 1/2 lengthwise and grill.
  • Cut into cubes and toss with remaining ingredients.

1 Maui Onion, Sliced in 1 in rounds

3 Cloves Garlic, Chopped

2 Zucchini, quartered

1 Eggplant, Sliced into 1 in rounds

1 each Red & Yellow Pepper,stemmed and seeded quartered

2-3 Beefsteak Tomatoes, chopped

1/4 c Olive Oil

1/4 c Sherry Vinegar (optional)

6 Tablespoons Fresh Herbs ( Parsley, Oregano, Basil, or Thyme or a mixture)

Prepare grill on med/high heat. Salt Eggplant for 15 min., rinse.

Toss all vegetables EXCEPT tomato & garlic in olive oil. Put on grill.

Grill veggies on each side 5 min (until done).

Cool & Coarsely chop veggies and mix with extra oil, vinegar, herbs, garlic, & tomatoes.

Serve at room temperature.

NOTE: Tomatoes can be pan roasted in garlic & olive oil if desired.