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


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