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


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