Recipes

Imam Bayeldi

Friday, August 14, 2015

Courtesy:  Chef Larkin Rogers

Ingredients
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

Directions
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


Tags

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