Okay, I know how to PREP eggplant sorta. I know they're pretty spongy, and that after you slice them that you should sprinkle them with kosher salt and let them drain for like a half hour.
So now I'm looking for trying some other things. I hear grilling the slices with olive oil and garlic is pretty amazing, but I'm still kinda scared to touch one until I'm pretty confident I can do it. Because when it's ruined, it's RUINED.
HALP.
Definitely with the olive oil and garlic, YUM! Bake or grill, either is fabulous. You can also sprinkle them with breadcrumbs, layer them with cheese and marinara, and bake them a'la Eggplant Parmigiana. Fucking TAYSTAY.
bah. you don't have to salt em and let em sit for a while.
they're good as is.
marinating them in o-oil, vinegar(balsamic or red wine) and your typical herbs is always good.
grilling em is good, dredging them in egg then breadcrumbs and frying is good (add marinara and cheese...wait Nigel just said that)
grilled eggplant on salad is actually good w/ calamata olives, tomatoes, feta, lettuce (not iceberg please) pepperoncinis, oregano, some capers maybe, red onion with a vinaigrette
you can make it a layer of lasagne
you can make baba ganoush
Dipped in egg and bread crumbs then fried makes an amazing veggie sub with lots of trimmings.
I make a ginger/wasabe mayo that really adds a some zing.
Khoresht-e Bademjan
A sort of stewed roasted eggplant+roasted garlic+olive oil+stuff= Yummy thing to dip Pitas in
Those Persians KNOW how to make their eggplant!
I had some fantastic baba gannouj a few weeks ago when it was just smoked to perfection. I just don't have facilities to roast one over an open flame to make it myself. :argh!:
Here's Borani Banjan (the Afghan of Rata's above):
Peel and slice your eggplant, into about 1/2" thick discs. Set them out on a paper towel and let drain for a WHILE (half an hour plus?).
Put some oil into a LARGE frying pan (lots and lots of oil)--probably 1/4 cup. Fry some garlic (about 3 cloves, chopped), and add eggplant slices, coating them well with the oil. As they begin to soften, add some stewed tomatoes, then some more garlic.
Stir, add more oil if it's abosorbed too quickly. Let stew/simmer on low.
When they start to fall apart, they are ready. To prepare to serve, take a platter/dish and spread sour cream on it. You can mix it with plain yogurt to make it even more sour. If you have access to Persian markets, buy their liquid Qurut and mix it with sour cream/plain yogurt. Spread the sour cream, etc. over the plate til it's in a thin coating.
Then Place the eggplants on it, covering with the tomatoes.
This shit is damned fine and delicious.
Quote from: Suuicide on June 25, 2008, 03:19:31 PM
I had some fantastic baba gannouj a few weeks ago when it was just smoked to perfection. I just don't have facilities to roast one over an open flame to make it myself. :argh!:
We've had a lot of success with roasting in olive oil in the oven, or using wet woodchips in the oven as well (in fact there are now cheap throw away pans for ovens that do smoking :)
Here's the recipe I was talking about yesterday: http://www.epicurious.com/recipes/food/views/EGGPLANT-CANNELLONI-240811
I am dying to try it!
Quote from: Jenne on June 25, 2008, 03:19:36 PM
Here's Borani Banjan (the Afghan of Rata's above):
Peel and slice your eggplant, into about 1/2" thick discs. Set them out on a paper towel and let drain for a WHILE (half an hour plus?).
Put some oil into a LARGE frying pan (lots and lots of oil)--probably 1/4 cup. Fry some garlic (about 3 cloves, chopped), and add eggplant slices, coating them well with the oil. As they begin to soften, add some stewed tomatoes, then some more garlic.
Stir, add more oil if it's abosorbed too quickly. Let stew/simmer on low.
When they start to fall apart, they are ready. To prepare to serve, take a platter/dish and spread sour cream on it. You can mix it with plain yogurt to make it even more sour. If you have access to Persian markets, buy their liquid Qurut and mix it with sour cream/plain yogurt. Spread the sour cream, etc. over the plate til it's in a thin coating.
Then Place the eggplants on it, covering with the tomatoes.
This shit is damned fine and delicious.
WANT!
:thanks:
Not my recipe, but my father-in-law's. He usually uses Japanese eggplants--not my cup o' tea, really, we use the regular ones.
I'm totally going to have to try that. It seems pretty affordable too since eggplant are coming in season shortly. I can stock up.
I'm also going to attempt to oven-roast one and try to make baba gannouj.
This is making me really, really want an eggplant parm sub.
Well, now I know what I'm having for dinner!
Quote from: Jenne on June 25, 2008, 03:19:36 PM
Here's Borani Banjan (the Afghan of Rata's above):
Peel and slice your eggplant, into about 1/2" thick discs. Set them out on a paper towel and let drain for a WHILE (half an hour plus?).
Put some oil into a LARGE frying pan (lots and lots of oil)--probably 1/4 cup. Fry some garlic (about 3 cloves, chopped), and add eggplant slices, coating them well with the oil. As they begin to soften, add some stewed tomatoes, then some more garlic.
Stir, add more oil if it's abosorbed too quickly. Let stew/simmer on low.
When they start to fall apart, they are ready. To prepare to serve, take a platter/dish and spread sour cream on it. You can mix it with plain yogurt to make it even more sour. If you have access to Persian markets, buy their liquid Qurut and mix it with sour cream/plain yogurt. Spread the sour cream, etc. over the plate til it's in a thin coating.
Then Place the eggplants on it, covering with the tomatoes.
This shit is damned fine and delicious.
I've decided I'm trying this this weekend. How much stewed tomatoes will I need?
I'd say two cans per eggplant, if you're using the big ones. If you're using the Japanese, 2 eggplants per can?
My husband always cooks "to feed the 5,000" as I call it, so it's totaly tough for me to judge. We cook minimum 2 eggplants, and we usually go for the bigger, the better (as well as the smoother, the most non-blemished, etc.).
Our eggplant pickins are hit-and-miss, even at the Farmer's Markets.
Also, best thing to eat this with? Hands down: flat bread.
Oh, and add salt to taste, even though there's some salt in the eggplant before you fry it.
Okay, I'm intrigued...I'll be picking up the ingredients to do this. It sounds easy enough to do without fucking up.
another delicious sounding vegetarian dish .. bookmarking this for later. i've been a bit out of touch with cooking vegetarian foods since i broke up with me previous (vegetarian) girlfriend, but the current one is also confused as to her proper place in the food chain, so i'm stocking up on veggie recipes again. more healthy anyway (last time i made DCup's avocado-pasta california recipe for her, we enjoyed it tremendously).
normally i'm not a really big fan of eggplant, but i've found that if it's prepared right it can be pretty good .. which means that i must do it myself :-P
Eggplant was like a summer staple of mine growing up...I was just too much of a spaz to follow my mom's lead on how to cook it.
...Crap, now I want to call Uno's and order a Farmer's Market pizza...AND I HAVE NO MONEY. :x
It's a touchy damned fruit, that's for sure. I think it's a fruit...*scratches head*...too braindead from early shifts to care atm.
But yeah, til I'd had it like the Afghans do, I didn't like it.
BTW, you can make a baked version of this too. Peel, slice and drain (slice a bit thinner) with salt the same eggplant, put it in an oiled baking dish, layer the sauteed garlic and stewed tomato miture on top and below, and bake. Drizzle white sauce of choice.
This way is indeed a different way. I've had both, prefer the first method.
Quote from: Suu on June 25, 2008, 10:24:03 PM
Okay, I'm intrigued...I'll be picking up the ingredients to do this. It sounds easy enough to do without fucking up.
Cool! Please to be letting me know how it goes. H's dad uses Italian stewed tomatoes, btw, but you don't have to.
oh one more question. eggplant is spongy, you say use a lot of oil, and cook it till it soaks it al up? so you get eggplant soaked with oil? is this the right idea?
Unfortunately, yes, there is much oil. Something we tried to mitigate by using less oil...didn't work, because we knew what the more oil version tasted like (uber yum), and the less oil version wasn't up to snuff...
So, use the baked version if that suits you better...or try less oil and see if it floats your boat.
nah it's okay i'm picking up on exercise again anyway :-P
i was just checking if they were supposed to be soaked in it, whether i got it right or not :)
Well, not SOAKED, you're frying them. And fried eggplant soaks up A LOT of oil. So it feels like you're just POURING it on them. The consistency just gets really well soupy after a while, and that's to the good. You don't want the eggplant slices retaining too much of their raw consistency--you want them ahem "flaccid." Can't find a better word for it, really.
flaccid eggplant. i'll be sure to mention that when i cook it for her :)
:lulz: Srsly, I have no other word for it...it's usually rigid, though...if that helps. :lulz:
Damn, it's too early on a Sat a.m. and I've been up too long (working! feh!) to finesse my vocab such that I'm trying NOT to say SOGGY! :lol:
Quote from: Jenne on June 28, 2008, 05:28:19 PM
:lulz: Srsly, I have no other word for it...it's usually rigid, though...if that helps. :lulz:
Damn, it's too early on a Sat a.m. and I've been up too long (working! feh!) to finesse my vocab such that I'm trying NOT to say SOGGY! :lol:
...
(poop fart butt)
:D
Moussaka!!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15898,00.html
i don't quite know what they mean by "custard sauce" but it should be a béchamel.
and lol poop fart butt
I'm going to make eggplant tonight. I was thinking thin slices of eggplant and zucchini layered with cheese and spaghetti sauce. Or I might cube it and toss it with ziti and sauce, cover with cheese, bake.
I didn't get a chance to make it this weekend, but I plan on it soon now that I have government cheese.
Orsome! Meanwhile, we made green beans (the yucky frozen kind, but still) the same way yesterday and they were yum. Except we ended up having to put more tamato sauce in because my dufus husband put curry in and it tasted like ass.
Okay, so here's my shopping list of the day:
2 globe eggplant (last night they didn't have many out, but the Italian ones didn't look so bad.)
Olive Oil (I have corn oil in the house. I'm assuming this DEMANDS olive oil.)
Fresh garlic cloves, I have some, need moar.
4 cans of stewed tomatoes (as you said, 2 per eggplant)
Sour Cream (If this is good, I'll do yogurt the 2nd time around)
Flatbread.
Batteries for the camera. 8)
Wish me luck, schmucks.
GOOD LUCK! :D
IT HAS BEGUN!
Pics will follow.
(http://i15.photobucket.com/albums/a356/theonlyang/Image070.jpg) The humble beginnings...
(http://i15.photobucket.com/albums/a356/theonlyang/Image071.jpg) Purging the eggplant. This is one out of 3 trays. :eek: Oh well, we eat a lot anyway. Yum!
you peel them? hmmm
Yup.
You should have SEEN the moisture I had beading up on these things. :eek: I ended up putting half the eggplant in the freeze because I cut way too much of it. (As you can see, we got big ones.)
This shit IS damn fine and tasty. I got more pics after I stuff my face.
Jenne,
Is mighty pleased! Glad it was a success, Suu!
Yes, whenever we make it, it's always a HUGEASS amount. But we eat on it all week long. My fave complements are pepperoncinis and sumac. With the bread, the yogurt sauce and the borani banjan...mmm...tasty, very rich eats.
We had the baked version the other night. Do Not Want. Yick. I think he just made it too dry, dunno, but it just does NOT compare.
Well I hope this looks right...It did seem a bit soupy and I was hesitant to drain it before I laid it over the sour cream. I ended up leaving it.
(http://i15.photobucket.com/albums/a356/theonlyang/Image072.jpg) Simmering in the pan...
(http://i15.photobucket.com/albums/a356/theonlyang/Image073.jpg) Ready to serve...
(http://i15.photobucket.com/albums/a356/theonlyang/Image074.jpg) Voila!
Next time I think I will use the yogurt instead of sour cream. And I was reading online that you can garnish it with dried mint. I was unfortunately out of dried mint, so next time as well!
Sorry about the crappy camera phone pic...
Also: You were right about the salt. You DO have to add a bit to taste.
niiiiiiiiiiiice!
UR TURN, ZIP!
WOOHOO! I have to show this to my husband. He'll be shocked and proud. :D
If you need more Afghan recipes, let me know. My other fave of his are bolani (which are these fried pies (small) made of leeks and potato), kufta (beef or tukey ground, made into mixture, and simmered in a sauce), and these ravioli thingies with leeks in them.
Ok, and when it comes to the mixture in the pan, you can control the soupiness of the finished product when laying it out over the dairy sauce. If you have a Middle Eastern market, guys, go and buy their cheese (in a jar, kinda runny) called qurut (koo-root) or kashk. Mix that up with the sour cream and/or yogurt, lay it out on the pan like Suu did, and place the eggplants with sauce around/ontop.
Suu, you did it perfectly. And any less oil, and it's just NOT as good. I know because we've TRIED. It just doesn't work as well. More eggplanty and less YUM.
Quote from: Suu on July 04, 2008, 01:23:19 AM
UR TURN, ZIP!
i'll make it this weekend, either friday or sunday!
Quote from: Jenne on July 04, 2008, 01:27:47 AM
Ok, and when it comes to the mixture in the pan, you can control the soupiness of the finished product when laying it out over the dairy sauce. If you have a Middle Eastern market, guys, go and buy their cheese (in a jar, kinda runny) called qurut (koo-root) or kashk. Mix that up with the sour cream and/or yogurt, lay it out on the pan like Suu did, and place the eggplants with sauce around/ontop.
Suu, you did it perfectly. And any less oil, and it's just NOT as good. I know because we've TRIED. It just doesn't work as well. More eggplanty and less YUM.
Yeah, it did take A LOT of olive oil. Probably half that bottle I bought so that's about...8oz of oil! But you really don't even taste it. I think I should have drained the tomatoes a bit more though. Next time!
Thanks for the recipe, Jenne. I'll be making this again for a big BBQ later in the month.
Orsome! Now, I hope everyone else likes it as much...it's my fave Afghan dish of all time, if I didn't say that enough already. Most people just like kebabs, but FEH! on kebabs when you can have borani!
Now, the smell in your house...well, 000, just don't say I didn't warn ya. :lol:
As soon as this stuff hit the pan Mr. Suu was like, "DAMN THAT SMELLS GOOD!"
He's a garlic fiend. Lol. ONE CAN NEVER HAVE TOO MUCH GARLIC!
I told a friend of mine who's a DJ at a local radio station and he's on air right now...starving. So I'm bringing him a plate up in a bit.
YOU ARE PERFECT FOR AFGHAN COOKING SUU!
I see many more recipes in your future. :D
I love Middle Eastern food...it's true. It's the Cypriot in me. If I had a deep fryer, I'd totally make falafel. I make a mean falafel. :mrgreen:
I hear ya...I loooove gyros, Persian food, love it all. There are some things I don't dig on...as in too much of the lamb, etc., (they have this dried lamb dish that just smells like ASS in Afghanistan, ew), but I'm down with soooo much of it.
I even drink the salty lassies/doghs.
Quote from: Suu on July 04, 2008, 01:57:03 AM
I love Middle Eastern food...it's true. It's the Cypriot in me. If I had a deep fryer, I'd totally make falafel. I make a mean falafel. :mrgreen:
.. right, seems i must dig up my recipe for falafel-like vegetarian burgers (falafel like in the sense that they're based on chick peas), you make them with an oven and frying pan, not a deep fryer.
they're really good, except the consistency leaves a littlebit to wish, possibly the inclusion of an egg would solve that.
This thread is full of tasty dishes.
I made a sort of Asian pork-stuffed eggplant yesterday. Unfortunately the electricity went out (thanks to damn wildfires), and it got a bit cold while we were preparing other things, so we couldn't reheat it.
Needless to say, we ate it and it was delicious. :)
Quote from: triple zero on July 04, 2008, 08:18:53 AM
Quote from: Suu on July 04, 2008, 01:57:03 AM
I love Middle Eastern food...it's true. It's the Cypriot in me. If I had a deep fryer, I'd totally make falafel. I make a mean falafel. :mrgreen:
.. right, seems i must dig up my recipe for falafel-like vegetarian burgers (falafel like in the sense that they're based on chick peas), you make them with an oven and frying pan, not a deep fryer.
they're really good, except the consistency leaves a littlebit to wish, possibly the inclusion of an egg would solve that.
So it's like a fried falafel burger? That sounds interesting. Do post if you find it!
Update: Borani Banjan - ALSO GOOD CHILLED FROM THE FRIDGE!
Yup...it's good as a sandwich, too. :D
Quote from: Jenne on June 25, 2008, 03:19:36 PMHere's Borani Banjan (the Afghan of Rata's above):
Peel and slice your eggplant, into about 1/2" thick discs. Set them out on a paper towel and let drain for a WHILE (half an hour plus?).
Put some oil into a LARGE frying pan (lots and lots of oil)--probably 1/4 cup. Fry some garlic (about 3 cloves, chopped), and add eggplant slices, coating them well with the oil. As they begin to soften, add some stewed tomatoes, then some more garlic.
Stir, add more oil if it's abosorbed too quickly. Let stew/simmer on low.
When they start to fall apart, they are ready. To prepare to serve, take a platter/dish and spread sour cream on it. You can mix it with plain yogurt to make it even more sour. If you have access to Persian markets, buy their liquid Qurut and mix it with sour cream/plain yogurt. Spread the sour cream, etc. over the plate til it's in a thin coating.
Then Place the eggplants on it, covering with the tomatoes.
This shit is damned fine and delicious.
ok i'm making this now.
just sliced my eggplant, going to put it on the paper towels soon
then off to the supermarket to get some peeled tomatoes and flat bread .. and beer.
so there arent any spices in this? some salt to taste and .. no pepper or, i dunno, cumin?
and the yoghurt/sourcream, is it just plain like that? and qurut, i tried looking it up, it's some kind of salty yoghurt? [this thread is now the 5th hit out of 50 results on google for "qurut", btw :) ] so maybe add a bit of salt to it?
wow those eggplant slices suck up oil FAST
do they really need to be completely soaked in it? cause then i gotta add moar and moar ..
Yeah, keep adding oil. I used like 8oz. :|
i ended up emptying one of my bottles of olive oil (it wasnt full), until there was a littlebit of oil left that didn't get soaked up anymore .. i think that's more than 8oz though
and LOL
now they got soggy and all the oil is coming back out
i wonder if i should drain it a little ... it does have all the garlic flavour in it now..
(although i could save it and have garlic olive oil)
btw did your eggplants turn green as they soaked up the oil? i'm wondering if it's because of the greenish colour of my cheap extra virgin olive oil or something eggplant-ish .. pics will come later.
time to slice up some tomatoes and add them
We made these last night. They were AWESOME!!!! We ended up cooking 4 eggplants. The kids said the leftovers today were just as good! I added a sprinkle of garlic to the tomatoes and mixed garlic with the oil I brushed the eggplant with before putting it on the grill. The boys added a couple of pieces of roasted habenero as they eat everything spicy!!! USE EXTRA CHEES FOR MAXIMUM YUMMINESS!!!
I got the recipe from http://allrecipes.com/Recipe/Grilled-Eggplant-Tomato-and-Goat-Cheese/Detail.aspx (http://allrecipes.com/Recipe/Grilled-Eggplant-Tomato-and-Goat-Cheese/Detail.aspx)
INGREDIENTS
1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS
Preheat grill for medium heat.
In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
FOOTNOTES
To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don't like goat cheese.
well it's done.
i kinda wonder about the floating-in-oil bit, but it smells good!
pics after i'm stuffed. which is going to happen rather quickly, i have the feeling. oh well, more for lunch tomorrow!
pffffffffffffffffffffffffff
well i was right about the stuffedness (http://000.blackironprison.com/orange_grin.gif)
i'll keep munching this stuff during the rest of the evening though.
here are the pictures!
(http://000.blackironprison.com/food/dsci1331-0.jpg)
they didn't need to lose that much water, btw. maybe because i bought the eggplant about 5-6 days ago.
(http://000.blackironprison.com/food/dsci1331-1.jpg)
my garlic was also a littlebit old, so i used 5 cloves instead of 3 :mrgreen:
(http://000.blackironprison.com/food/dsci1331-2.jpg)
frying the garlic in LOTS of oil
(http://000.blackironprison.com/food/dsci1331-3.jpg)
more frying..
(http://000.blackironprison.com/food/dsci1331-4.jpg)
check out how they turned green .. what is up with that? looks funky, though. also notice how all the oil is gone.
(http://000.blackironprison.com/food/dsci1331-5.jpg)
did i say gone? they go soggy and suddenly squirt out their oil again (there's probably a very good molecular gastronomic reason for this)
(http://000.blackironprison.com/food/dsci1331-6.jpg)
look at the pretty colours! in addition to fresh tomatoes i also added about half a can of peeled tomatoes, because it didn't seem to be quite enough.
(http://000.blackironprison.com/food/dsci1331-7.jpg)
the finished result! i made the cream by mixing yoghurt, sour cream and some salt.
Very impressive Trip Zip--hope you loved it as much as Suu and I do!
And Khara, that's a great recipe that I'll definitely have to try when I get back from my trip!
Quote from: triple zero on July 10, 2008, 08:37:27 PM
i ended up emptying one of my bottles of olive oil (it wasnt full), until there was a littlebit of oil left that didn't get soaked up anymore .. i think that's more than 8oz though
and LOL
now they got soggy and all the oil is coming back out
i wonder if i should drain it a little ... it does have all the garlic flavour in it now..
(although i could save it and have garlic olive oil)
btw did your eggplants turn green as they soaked up the oil? i'm wondering if it's because of the greenish colour of my cheap extra virgin olive oil or something eggplant-ish .. pics will come later.
time to slice up some tomatoes and add them
When the oil comes back out, they are pretty much done. And KEEP the oil. Don't drain it and throw it away, really. :D It's just tastier to leave it oily, sad to say. Which is why I recommend bread--to soak it all up.
Now, if you'd prefer basmati rice (cooked in chicken broth), that's a suitable alternative to bread.
did i mention it was DELICIOUS?
oh looking at those pics makes me very hungry again :D
[ok partly because i overslept and had to run and am sitting at the uni now without breakfast]
YUM YUM YUM YUM
like everything with copious amounts of garlic, this shit is possibly even better the next day, cold and for lunch
soon i'll be stuffed again, and i still need to run ... hmmm
Oh yeah, I stuffed a pita with it cold the next day. It was awesome!
This was pretty tasty:
Preheat oven to 400.
Sliced an eggplant lenghtwise into 1/4" strips.
Placed on rack, sprinkled kosher salt on both sides, left for 30 minutes to draw out some water.
Blotted off excess water with paper towels.
Made some sourdough breadcrumbs, placed in bowl.
Ground pepper onto eggplant.
Beat 2 eggs in a different bowl.
Heated up 1-2 Tblsp of olive oil in a medium-high skillet.
Dip eggplant into egg, then into breadcrumb, then into skillet.
fry 3 min on a side, or until golden brown.
Remove to baking sheet. Repeat until all slices are fried and on baking sheet.
Top slices with smoked buffalo mozzerella, and parmesan cheese.
Place in overn for 10 minutes, or until cheese is melted and lightly browned.
While in overn, make a simple marinara with red chili flakes, onion, garlic, and crushed tomatoes (sautee veggies/chili, add tomatoes, simmer, season to taste). Add sausage if you must have meat.
To plate, spoon marinara on plate to lightly cover, then place eggplant on top.
Quote from: Nigel on June 25, 2008, 02:18:27 AMEggplant Parmigiana.
Is fucking w1n. Pregnant ladies over the 9months are supposed to eat this to 'move things along.' :lulz:
Quote from: LMNO on August 04, 2008, 02:46:18 PMsmoked buffalo mozzerella
smoked mozarella????
i must find this and try it.
Quote from: triple zero on August 06, 2008, 11:01:01 AM
Quote from: LMNO on August 04, 2008, 02:46:18 PMsmoked buffalo mozzerella
smoked mozarella????
i must find this and try it.
This might be the easiest way if your local cheese shop is from a Monty Python skit: http://www.amazon.com/Smoked-Mozzarella-Cheese-3-lb/dp/B00028LG8K
Made a schezuan eggplant tofu stirfry last night: marinated the tofu in Korean chili paste and soy, then seared off the eggplant and tofu, and removed.
Then sauteed habanero, bell pepper, onion, garlic and ginger.
Then added a bit of chicken stock, and soy & mirin mixed with cornstarch. Whisked into the broth/veggies. Let thicken.
Toss the eggplant back in, and let it absorb much of the liquid.
Plate with tofu around the edges, and torn basil leaves and sesame seeds on top.
Shit, it's been a night, a shower, and doing the dishes, and the habanero oils are still on my fingers.
I'm yoinking this and sending it to my husband. He's always looking for more recipes for eggplant. It's too damned bad it's not more nutritious as a food.
Yeah. Hence the tofu.
I'm sure pork or chicken would work well, too.
He doesn't make pork...hearkening back to his damned Muslim roots, I guess. I make the pork. Heh.
Anyway, beef or chicken is his game, with a bit of ground turkey or lamb mixed in.
Quote from: triple zero on July 10, 2008, 09:47:47 PM
(http://000.blackironprison.com/food/dsci1331-6.jpg)
look at the pretty colours! in addition to fresh tomatoes i also added about half a can of peeled tomatoes, because it didn't seem to be quite enough.
(http://000.blackironprison.com/food/dsci1331-7.jpg)
the finished result! i made the cream by mixing yoghurt, sour cream and some salt.
yesterday i made this again with a friend.
it was delicious again.
:D I find it's usually delicious... My fave Afghan dish 'n all... But I'm very glad you all seem to dig it so much. ;) I want to make it for pannini-type sandwiches soon. Take them on a picnic or something...