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


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