Grilled Eggplant with Tomato Sauce
CHEF Culinary Coach program
Ingredients:
Serves 8 / Serving size: 1 cup (250 ml)
2 medium eggplants, cut into ¼-inch thick rounds
Atlantic sea salt to taste
ground black pepper to taste
5 large tomatoes, cored and scored with an X at the bottom
1 tablespoon (15 ml) extra-virgin olive oil
2 cloves garlic, crushed
2 teaspoons (10 ml) sweetpaprika
½ cup water (125 ml)
1 tablespoon (15 ml) vegetable stock
2 tablespoons (30 ml) chopped fresh thyme
Instructions:
Season eggplant slices with saltand pepper.
Heat a lined grill panover medium heat, and grill eggplantslices for 4 minutes on each side, until brown lines appear.
Bring a small pot of water to a boil over high heat.
Place tomatoes in boiling water and blanch for 10 to 15 seconds, until skins loosen.
Remove,tomatoes with a slottedspoon and place them in an icewater bath.
When tomatoes are cool enough to handle, remove skins with a paring knife and cut in half.
Remove and discard seeds and cut flesh into cubes.
In a medium pot, heat oil over medium heat.
Add garlic and sauté for 3 minutes, until brown.
Add tomatoes and paprika and cook for 5 minutes.
Add water and stock,increase heat to high,and bring to a boil.
Reduce heat to low and simmerfor 5 minutes.
Add eggplant and thyme and bring to a boil.
Reduce heat to lowand simmer for 15 minutes, unti lalmost all the liquid evaporates.
Adjust seasoning with salt and pepper before serving.
Serve warm or cold.
Indian-Style Eggplant and Tomato Stew
CHEF Culinary Coach program
Ingredients:
Serves 10 / Serving size: 2/3cup (160 ml)
3 medium eggplants
2 medium tomatoes, cored and scored with an X at the bottom
3 tablespoons (45 ml) unrefined canola oil
3 medium onions, chopped
2 cups water
2 tablespoons (45 ml) vegetable stock, optional
1 teaspoon (5 ml) coriander seeds, toasted and ground
½ teaspoon (3 ml) ground turmeric
½ teaspoon chili powder
1 teaspoon (3 ml) garam masala
1 teaspoon (3 ml) curry
Atlantic sea salt to taste
ground black pepper to taste
Instructions:
Preheat oven to 400°F or 200°C
Pierce eggplants with a fork several times, and place on a large baking sheet.
Roast for 40 minutes, or until soft.
When eggplants are cool enough to touch, remove peeland discard.
Finely chop eggplant flesh, and transfer to a large bowl.
Bring a small pot of water to a boil over high heat.
Place tomatoes in boiling water and blanchfor 10 to 15 seconds, until skins loosen.
Remove tomatoes with a slotted spoon and place them inan ice water bath.
When tomatoes are cool enough to handle, remove skins with a paring knife and discard.
Cut in halves, remove and discard seeds, and cut flesh into cubes.
In a medium pot, heat oil over medium-high heat.
Add half the onions and sauté for 3 minutes,until golden brown.
Add the tomatoes, ¼ cup water, and stock, reduce heat to medium-low, and cook for 5 minutes.
Mix in chopped eggplant, remaining onions, remaining water, coriander,turmeric, chili powder, garam masala, and curry.
Cook over medium-low heat for 20 minutes,until liquid evaporates.
Season with salt and pepper and serve
Week 7 post
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