![]() ![]() Generously salting it and letting it stand for 15 to 30 minutes before cooking helps combat both of these issues. Why You Should Salt EggplantĮggplant naturally contains a lot of moisture and some bitterness. Stew the Eggplant: Lastly, add all the eggplant back in, along with the crushed tomatoes, and simmer for 15 minutes. Set all the eggplant aside.Ĭook the Aromatics: Saute the onion in the same pan, then add the garlic and spices at the end. (Be sure to cover the pan with a lid when browning the eggplant – trapping steam inside the pan will make the eggplant soft and buttery.) Transfer to a plate and repeat with the second half. Cook, stirring occasionally, until golden – about 10 minutes. Set aside for 15 to 30 minutes, then transfer to a clean kitchen towel and pat dry.īrown the Eggplant: Heat some oil in a large saucepan and add half of the eggplant. Place in a colander and sprinkle generously with salt (to draw out excess moisture and bitterness – more details below). Salt the Eggplant: Start by cutting the eggplants into 1-inch cubes. Chili Flakes: Feel free to sub with a bit of diced fresh chili (added in the same step) or even just your favorite hot sauce.Dried Oregano: You can sub with Italian seasoning or Herbes de Provence.Onion: White, yellow, or red onion will do.globe) eggplants here, or the Sicilian (striped) or Japanese (long and thin) varieties. Eggplant: 2 pounds may seem like a lot, but eggplant shrinks considerably during cooking.Eggplant Stew Ingredients + SubstitutionsĮggplant Stew Ingredients + Substitutions.Basically, eggplant + tomatoes + spices = always a good idea. It’s spicy, garlicky, buttery, and proven to convert even the biggest eggplant-skeptics (well, at least the one I live with).Īlthough it’s not “authentic” to any one cuisine, it does have a lot of global influences, like Turkish imam bayildi, Sicilian caponata, and Ukrainian eggplant “caviar”, to name a few. aubergine to my non-American friends) is a delicious, simple dish that can be eaten in a lot of ways – with grilled bread, on pasta, with roasted potatoes, or even topped with a fried egg. I’m thinking southern Italy or the Greek islands… I think you catch my drift. When I think of classic eggplant dishes, I imagine eating them on sunny Mediterranean patios – with cold white wine and crusty bread baked that very morning by the town bread lady, whose name is something like Lucia or María. Serve with white rice or semolina, or other West African sides such as pounded white rice, fufu, kenkey or banku.This spicy tomato eggplant stew is a Mediterranean-inspired side dish with lots of garlic, chili flakes, and crushed tomatoes.Įggplant is a hallmark summer vegetable.Stir in the spinach, spring onion or shallot and mix until wilted.Add your shrimp, a vegetable/chicken/beef stock cube or powder and salt to your taste and cook for 2 minutes. Add the minced and sliced okra and leave to cook for about 3 to 5 minutes. ![]() ![]() As an optional step, you can add the washed dry fish or the precooked cow skin and leave to soften for about 5 minutes.When the meat becomes tender, add the minced peppers, crayfish, eggplant and the palm or any other oil of your choice and leave to cook for about 10 minutes. Mince the red bell pepper and habanero pepper in a blender and set aside.Add water as you go, until the meat is cooked, and save the water to use as stock. While the meat is boiling, mince half the onions in a food processor and slice the other half. In about 1 Litre of water, boil the meat with salt, ginger, garlic, seasoning powder and minced onions. ![]()
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