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...

Go Back


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