Roasted Eggplant Soup

Wednesday, November 18, 2015


​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced


Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

1 large eggplant, large dice
3‐4 tomatoes, large dice
1 large onion, red or yellow, small dice
1 tsp cumin seeds (whole)
1/2 tsp (or more) garam masala
3 Tbsp chopped cilantro leaves
3 Tbsp chopped mint leaves
2 cloves garlic, finely minced
4‐6 oz olive oil
3 Tbsp raisins
Salt and pepper

Saute onions in a little olive oil; add garlic, garam masala, and cumin seeds just as the onions finish cooking. When the spices and garlic are fragrant, take the pan off the heat and place onions, garlic, and spices in a bowl and set aside. Return pan to heat and add olive oil; allow oil to heat a bit before adding eggplant (if your pan is too small, you may need to sauté the eggplant in batches and add finished batches to the bowl of onions). Allow eggplant to brown slightly, stirring it regularly to keep it from sticking. When all the eggplant is done and added to the onions, add a little oil to the pan and add the tomatoes, sautéing them until they release their liquid. Let this liquid evaporate a little—not totally!—and then add the tomatoes to the onion mixture. Add the raisins at this point, while the mixture is hot, so the raisins can plump up. When the mixture has cooled slightly, stir in mint and cilantro and season with salt and pepper. Allow to cool before serving. Can be made a day or two ahead; serve as a salad course or as an accompaniment to main course dish or as canapé. Read More...

Russian Eggplant Spread

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

1 1/4 cup tomato paste
1 large eggplant
1 green or red pepper
1 onion, chopped
2 cloves garlic, finely chopped
1 T sugar
1 1 T lemon juice
1 1/2 T salt
1 1/8 T pepper
1 baguette, sliced for serving spread

Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool. Remove skin from eggplant and seeds from pepper. Chop both. Sauté onion and garlic over medium heat until tender. Stir in eggplant, chopped pepper and remaining ingredients except bread. Heat to boiling. Reduce heat. Simmer, uncovered, 5 minutes. Place mixture in blender and blend until smooth. Cover and refrigerate until chilled. Serve with bread. Read More...

Go Back


potatoes Cider Tomatillos parmesan gazpacho dijon fritters dill shitake white beans strawberry pudding Vegan bbq chipotle pecan celery root shrunken heads chicken Salad watercress muffins Drinks vinaigrette biscuits pasta turnip goat Cheese baguette bulgar wheat bayeldi Corn daisy apples artichoke berry chocolate creme vegetarian coeur roasted Rice wine vinegar shelling lemon grass chicken dinner salad egg steak beer collins reggiano currants beet Kale crisp capers plum fennel seeds Squash Salsa Jerusalem artichoke sesame pine nuts bok choy spring Spinach rhubarb maple sweet potato almond milk knots spiced winter squash onions plums shallots Soup scapes scallions Bread beef gratin carrots fondue Leek vanilla wafers tuscan cream crepes cream cheese Recipes turnips jam strawberries Eggplant paste gruyere chiles buckwheat flank steak butter cauliflower oats bulgar cornmeal blueberry rouille walnut oil onion curry coeur a la creme Swiss Chard pumpkin flank nectarine peach green pepper garlic Spread Tomatoes bruschetta walnuts celebration plum tomatoes chili casserole tomato snow peas sour cream pepper buttermilk pears compote sauce sunchokes sandwich poblano jack cheese Dressing imam gorgonzola carrot tops baby bok choy mint chives Farmers' Market kluski frittata prosciutto feta pesto panzanella verde pickled yellow onion coconut milk spelt basil fennel Greens blue cheese stuffing zucchini wasabi kirsch absinthe cilantro mushrooms beets habanero hickory bosc mushroom yogurt hazelnuts peppers tostadas arugula egg noodles meatballs swiss carrot top peas Red Onion chorizo anchovy tomato juice chili peppers Butternut Potato thai green beans slaw gin jack syrup remoulade pie tenderloin carrot fronds strata heavy whipping cream cucumber cranberry anise bell pepper bacon bean tomatoe cointreau maple syrup cake pork chop bloody mary polenta almonds melon Shitake Mushrooms okra celeriac wheat flour chimmichurri tart sour caesar radish shiitake vegetable cantaloupe gouda sausage kalamata pork couscous Poblano Chili parmigiano chimichurri asparagus pecans fritter coriander brown sugar barley sandwiches autumn Side sherry radishes lettuce fennel bulb conserve dilly ramps honey leeks wrap mustard greens chilies celery hearts olives tortillas sweet cheese beet greens eggs pineapple Apple fraiche Chevre kohlrabi pancake Cranberry Beans tomato corn pie latkes Beans bread pudding cockaigne