Posts Tagged ‘curry’

Eggplant Three Ways

I love eggplant. And now that it’s peaking its season, I have loads of it in my refrigerator. As a CSA member, you probably do, too, and eggplant seems to be on few people’s Top 10 list of Favorite Vegetables.

This Creative Commons Licensed photo taken by hopemcg

This Creative Commons Licensed photo taken by hopemcg

Here are three recipes that use eggplant and several other late summer crops, listed from easiest to most complicated.

Pasta with Eggplant & Cream Sauce

This recipe is a modification of a dish I make quite often using mushrooms; last week I made it with eggplant and it was delicious!

Saute chopped onion and garlic over medium heat in olive oil until starting to brown. Add slices of eggplant and saute about 5 minutes or until eggplant is starting to become tender. Add some red wine (about 1/4 – 1/2 cup?) and continue cooking. Throw in chopped herbs (such as basil, oregano and thyme) and add oil if necessary. When eggplant is completely cooked, make space in the middle of the pan and melt about 1/8 cup butter. Add half and half (or just milk) and stir constantly with a whisk while cream thickens into a delicious sauce. (This will take 2-4 minutes) Add 1/2 shredded parmesan or other cheese and continue whisking until incorporated. Add cracked pepper to taste and serve sauce over your favorite pasta.

Eggplant Curry

I’ve only made this dish once, but it was quite tasty.

  • Coconut milk
  • 1 can chick peas
  • 2 cups bok choy
  • 4-6 shiitake mushroom
  • bell pepper
  • eggplant, sliced (leave skin on)
  • carrot, sliced
  • 1 cup broccoli
  • 1 cup cauliflower
  • canola oil

Stir-fry curry paste for a little bit, then add 1/2 can of coconut milk and stir. Add the vegetables that require the longest cooking time. Stir until boiling. Cook for a few minutes.

Add another can coconut milk plus the bell pepper, eggplant, and beans. Cover and cook for another few minutes. Add broccoli and bok choy. Cook till done. serve with rice or couscous

Prep Time: About 20 minutes
Cook Time: 20 minutes, if you cook the couscous while prepping

Ratatouille with quinoa

Words can not express how much I love making ratatouille with farm/garden-fresh herbs and veggies. If you leave out the grain, this dish can be made with ingredients I typically grow out my back door (or with what fills a CSA box this time of year)

I think we should add a new season in late summer, and call it Ratatouille Season.

  • 1 1/2 cups cubed peeled eggplant (last year I grew Louisiana Long Green Eggplant, which has a milder flavor than the ‘traditional’ purple ones) This is equal to one large purple eggplant, and about 3 of the louisiana greens.
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 whole onion, chopped
  • 2 garlic cloves, minced
  • 2 medium cucumbers, halved lengthwise and thinly sliced (you can also use zucchini, or a combination of the two)
  • A handful of fresh basil, chopped
  • Another handful fresh oregano, chopped
  • Crushed black pepper and bragg’s amino acids, to taste
  • 4 or 5 fresh tomatoes, diced
  • 1 (6-ounce) can tomato sauce (Arthur prefers it without the tomato paste)
  • 3 cups cooked quinoa
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes. ¬†(If you’re microwave averse, you’ll just have to cook the eggplant separately or adjust the dish accordingly)

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and cucumber (and whatever other veggies you like, such as bell pepper); sauté 8 minutes or until onion is tender. Add eggplant mixture, basil, and next 5 ingredients (basil through tomato sauce) to pan; cook 8 minutes or until vegetables are tender. Serve over couscous; sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup stew, 3/4 cup couscous, and 2 tablespoons cheese)

Viva l’aubergine!

Advertisements