Cooking & Baking
Related: About this forumWhat's for Dinner, Mon., Oct 4, 2021
Shrimp tacos with Roasted Tomatillo Salsa
Chocolate cookies and decaf coffee for dessert.
irisblue
(32,829 posts)I have never cooked with eggplant before today. I found 2 small ones on sale for $1/ total, so why not?
Source-https://www.themediterraneandish.com/braised-eggplant-recipe-greek-style/#tasty-recipes-14099
ingredients-
1.5 lb eggplant, cut into cubes
Kosher salt
Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
1 large yellow onion, chopped
1 green bell pepper, stem and innards removed, diced
1 carrot, chopped
6 large garlic cloves, minced
2 dry bay leaves
1 to 1 ½ tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
¾ tsp ground cinnamon
½ tsp organic ground turmeric
½ tsp black pepper
1 28-oz can chopped tomato
2 15-oz cans chickpeas, reserve the canning liquid
Fresh herbs such as parsley and mint for garnish
INSTRUCTIONS
Heat oven to 400 degrees F. {****I am using my electric skillet, set to 400 degrees, not the oven.}
Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
-Double the spices
-half of the canned tomatoes
-covered electric skillet worked fine
-This made a lot, so leftovers this week
PJMcK
(21,921 posts)It's been rainy and cold in the mountains so tonight we're having comfort food.
Appetizer
Jarlsberg cheese and warm French bread
Entree
Roast beef au jus seasoned with garlic, Rosemary, thyme, salt and pepper with a splash of red wine
Served with roasted red potatoes and steamed asparagus
Dessert
Red wine, dark chocolate and the Schwarzenengger/Devito/Thompson movie, "Junior."
spinbaby
(15,073 posts)With basmati rice.
bucolic_frolic
(42,676 posts)Last minute, don't think I'll enjoy this much.
Diamond_Dog
(31,669 posts)Last 3 from the garden
.
I sliced them 1/4 thick, breaded them with seasoned panko crumbs and made a double layer in a 13x9 casserole dish along with homemade marinara and mozzarella cheese. Then I made the same thing in a smaller casserole dish for a side when my son comes here for dinner on Sunday. (Will freeze that one)
Side of spaghetti and a tossed salad
A bottle of Chianti
.
If anyone wants dessert, theres ice cream in the freezer.
Drum
(8,917 posts)MissMillie
(38,454 posts)The chicken we cooked yesterday was rather large. We might be eating chicken for the next few days.
brownies for dessert
Luciferous
(6,067 posts)csziggy
(34,120 posts)For the pizzas the only pre-made parts are the chicken breast (left over Mojo flavored rotisserie), Sargento six cheese Italian blend, and Alfredo sauce. Cherry tomatoes quartered and marinated with garden fresh oregano and olive oil, pizza crusts made from scratch, basil from the garden.
In the oven right now, so I'm not sure how the two pizzas will turn out. I tried to make one fluffy risen crust (for my husband) and one thin crust (for me) - hopefully they will turn out OK.
I'll post after we've eaten!