Amazing Eggplant

 Pickled Eggplant

3 small-med sized Eggplant -sliced into strips

Kosher salt

1 Cup white Vinegar

2 1/4 cup Water

4 cloves Garlic, sliced into thin strips

2-4 dried hot Peppers, chopped

1 Tbsp Oregano-dried

1 Tbsp. Basil-dried

Extra virgin Olive oil

Sterilize a medium sized jar.  

Place eggplant in a colander with paper towels on the bottom.

Sprinkle a generous amount on the eggplant, tossing, salting it all well.

Place a plate ontop of it with some sort of weight to press it down.

Let is sit 30 minutes.

Place Vinegar and water in a medium sized pot and bring to a boil.

After 30 minutes, rinse the eggplant with water until twice to rinse off most of the salt. Squeeze dry with your hands and add it to the vinegar, Simmer the eggplant about 10 minutes in the vinegar/water until the strip are tender but not mushy..

Stain and squeeze dry. Toss the eggplant with the basil, oregano, and pepper flakes.

layer in a jar, adding olive oil as you go and top with a 1/4 to 1/2 inch of oil.

Seal and place in the fridge for 7 days to marinate. 

Eat within 2 weeks.

My favorite way to Enjoy this is on n a good cracker topped with vegan goat cheese

Soft and Silky Eggplant Casserole

• 1 large eggplant, cut into 1/4" slices.
• Sea salt
• Olive oil
• 1 small yellow onion, diced
• 2 large garlic cloves, minced
• 1/2 red hot pepper, minced
• One 14.5 ounce can diced tomatoes
• 1 tsp. dried basil
• 1 tsp dried oregano
• Daiya mozzarella

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry ant aside.
3. Heat a thin layer of olive oil in a large cast iron skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
4. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, pepper, and  1/2 teaspoon sea salt. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.
5. Leave  1/4 cup of sauce to the bottom of the cast iron pan or an 8x8 or comparable casserole dish. Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Top with a little Daiya mozzarella.
6. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow it to sit for 10 minutes before cutting into it.
7. Serve with pasta if you choose.

Recipe adapted from Feedmephoebe

Burmese Eggplant

Burmese Eggplant Curry-

Khayan Thee Hnut

INGREDIENTS

• 2 tbsp. vegan shrimp paste (optional)
• 1 (1") piece ginger, peeled and thinly sliced
• 4 cloves garlic, peeled
• 1/2 onion, thinly sliced
• 1/2 jalepeno, diced
• 1 tsp. paprika
• ½ tsp. ground turmeric
• 1 tsp. cumin
• 1 tsp coriander
• 1 tsp. curry powder
• 1 large eggplant sliced into 1" thick strips
• 1 tsp. agave or to taste
• 1 tsp salt or more to taste
• 2 cup veggie stock or water

Put ginger, garlic, onion, vegan shrimp paste, and jalapeno in small food processor and process with a little water if necessary to form a smoothish paste.

Heat heavy bottom pan and cook this paste over medium/low heat for a couple of minutes. Add paprika, tumeric, cumin, coriander, curry, and salt and cook for a minute of so. Add eggplant and coat well. Add the stock and cook over medium heat until just tender. Adjust salt and with agave as necessary

My NEW Favorite Dish !!!

Aloo Saag with Aubergine ( Oil-Free )

( Spinach Potato Curry with Eggplant )

1- 11 oz Container fresh spinach

1 cup water

1/4 tsp salt

6-7 new potatoes

, scrubbed and boiled till almost done, drained and set aside

1 Large eggplant, diced, salted and roasted in the over for 20 minutes or till almost tender  ( You can leave the eggplant out altogether if you wish )

1 large onion, chopped

1 Heaping Tbsp Fresh ginger, minced

3 cloves garlic, minced

2 tsp. Coriander

1 tsp. Cumin

1 tsp. Curry powder
1/2 tsp. Fenugreek ( Aesofetida )

1/2 tsp. salt

1/2 tsp Chili powder or to taste

1/2 cup or more unsweetened coconut milk

1-2 tsp Brown rice syrup or Agave to taste

Place the spinach in a large pot with the water and salt and cook for a minute or two covered until wilted. blend with a burr mixer till partially smooth and set aside.

Put onions in a hot pot and cook on medium  for 5 or 6 minutes till cooked but not starting to brown, add a teaspoon of water if necessary not to stick . Add garlic and ginger and cook another minute or two, again adding a tsp of water if necessary. Add the spices cook another minute, then add potatoes and 1/4 cup of the coconut milk, stir well. Add the eggplant and stir well. Add the spinach mixture, brown rice syrup, and remaining coconut milk and stir well.  ( You can add more coconut milk if it's too dry) Cook for about 10 minutes on low.
Adjust salt and chili powder to taste. Serve with brown rice.

***You can use Chickpeas instead of potato, omit the Eggplant and you have an Amazing dish called Channa Saag***

 Eggplant in Coconut Sauce

* Served here with brown rice and collard greens*

1 large onion, cut into thin slices

1 tbsp finely grated ginger

3 cloves garlic, minced

1 tsp mustard seeds

1 large eggplant cut into large dice

1/2 cup coconut

2 green cardamom pods

2 cloves

1 1-inch piece of cinnamon

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds 

1 tsp Asofetida

1-2 tsp chili powder to taste

1 tbsp Agave

1 tsp turmeric

1 to 2 cups light coconut milk

Place eggplant on baking rack and sprinkle with a little salt and half of the turmeric and roast at 400 till almost tender

Heat heavy pot and  add the cardamom, cloves, cinnamon, chili powder, coriander seeds, cumin seeds, fennel seeds and asoefita and toast until they start to get darker. Set aside

Add the coconut to the skillet and toast, stirring constantly, just a few seconds until the coconut starts to get lightly brown. Don’t leave the coconut on the stove unattended because it will burn in an instant.

Place the toasted spices,  coconut, agave, and the remaining turmeric in a blender. Add enough light coconut milk and blend into a very smooth paste.

Heat a heavy pot on medium high heat till very hot- add the mustard seeds. When they sputter, add the sliced onions. Saute them until they start to brown. Add the garlic and ginger and saute another minute. Adding water by the teaspoon if they begin to stick.

Add the ground spice mixture and when the come to a boil, add the eggplants. Add more coconut milk,  if the sauce is too thick.

When the sauce boils, turn down the heat so it just simmers, slap on a lid, and cook about 10-15 minutes or until the eggplant is really tender.

Adapted by recipe from HolycowVegan

Mushroom & Eggplant Curry

Ingredients
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely

1 large eggplant, cut into chunks and roasted till tender.
1 tsp. olive oil
1 tbsp. coriander seeds
1 tsp. cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp. black peppercorns
1 onion, thinly sliced
½ cup coconut milk
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
½ tsp. turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced

Instructions
Heat oil  in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat a large heavy pot and stir-fry half the sliced onion, garlic and ginger until they are golden brown. Adding water as necessary if they begin to stick.
Reserve.
Put the spices, onion, garlic, ginger and coconut in blender and coconut milk, and  grind to a smooth paste.
In the same skillet used for toasting the spices and onions, Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.

Original recipe by: Holy Cow Vegan

Indian Spiced Eggplant with Potatoes

Ingredients:

1/2 tsp asafetida

1 tsp. cumin seeds

1/2 tsp. turmeric powder

1 two Inch piece of ginger, peeled and sliced into very thin matchsticks

4 cloves garlic, minced

1 medium potato, peeled and chopped into small dice

1 onion, peeled, chopped

1 Jalapeno, minced

3 whole tomatoes( from whole canned tomatoes) or 1 large fresh tomato

2 medium-large eggplant, roughly chopped

2 tsp. sea salt

1 Tbsp. coriander

1 tsp. chili powder

1/2 Tbsp. garam masala

1/2 to 1 cup vegetable stock

Heat a heavy pan over medium heat, add the asafetida, cumin, and turmeric. Cook a minutes or so, then add ginger and garlic. Cook stirring for about a minute or so, adding water by the teaspoon if necessary, if they begin to stick.
Add the potato and cook and stir to coat with spices. Add the onions, jalapeno and cook for several minutes, again adding water if mixture starts to stick.
Add the tomato and their juices and stir. Add the eggplant, stock,  salt, garam masala, coriander and chili powder. Stir well to combine all ingredients, and turn heat to low and cook, partially covered until potatoes and eggplant are tender.


Recipe adapted from : Vegan Indian Cooking

I love Eggplant!

Spicy Vegan Japanese Eggplant

I found this recipe online and had to try it. It might not be the prettiest dish, but it sure it delicious.

INGREDIENTS

2 large Japanese eggplants (or 1 large regular one or equivalent) – cut into 1 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS soy sauce

1/2 cup tomato sauce (I used homemade I had leftover but jarred or canned is fine)

1 TBS rice vinegar

1 TBS vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

Scallions – green parts sliced – as garnish

Baingan Aloo

• Indian potato & Eggplant stir-fry

• 
  
• 1 large eggplant chopped
• 2 medium potatoes cubed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin powder
• pinch of asofetida 
• 1/2 teaspoon turmeric powder
• 1 Tbsp. Curry
• 1 teaspoon ginger chopped
• 1 teaspoon garlic chopped( 3 cloves)
• 1 Serrano chili pepper chopped
• 1/2 teaspoon salt or to taste
• 2-3 whole canned tomatoes

1. Heat a large pan, and the garlic, ginger, chili, curry, coriander, and cumin powder and cook for several minutes, adding water as necessary so it doesn't stick.

1. Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
2. Add in the eggplants, tomato and salt and mix well to coat with all the spices.
3. Cover and cook on low heat for 20-25minutes stirring occasionally. If you like your eggplants softer, than cook longer or to your desired softness.

Recipe adapted from Holycow

January 15, 2014

Eggplant & Chickpea Curry

 This was so simple to make and so delicious!

1 medium Eggplant,

 chopped and roasted in the oven for about 20 minutes with just  a sprinkle of salt

1/2 Sweet red pepper, chopped

3 cloves garlic, minced

1 small can of whole tomatoes, crushed

1 small can chickpeas

1/2 bunch fresh Chard ( stems and leaves chopped)

1/4 tsp turmeric

1/4 tsp fenugreek

1/4 tsp coriander

1 Tbsp curry powder

1/2 tsp garam masala

1/2 tsp chili powder

1 Tbsp agave

1 tsp sea salt

1/4 water as needed

Chop and roast the eggplant in the oven till tender, about 25 minutes.

Heat a large pot and add onion and sweet peppers and cook over low heat until soft and starting to brown on the edges, add the garlic, tomatoes, chickpeas and spices and cook for about 10 minutes.

Add the chopped chard and cook for another 5-8 minutes.

Add the roasted eggplant and agave  and adjust for salt and spices.

Cook for another five minutes or so until everything is blended, and adjust consistency with water if necessary!

Happy New Years, Part 2

Stuffed Eggplant

Ingredients:

1 cup cooked brown rice

2 medium eggplants, sliced lengthwise

1 medium onion, small dice

1 stalk celery, small dice

1 medium red pepper, small dice

2 cloves garlic, minced

1/4 cup basil leaves

1 tsp.  Raw Agave

Salt and pepper to taste

Scoop out the flesh of the eggplants, leaving a 1/4 " thick shell. Coarsely chop the pulp and  and set aside.
Preheat oven to 350
Place the onion, red pepper, and celery in a hot dry pan and saute for about 7 minutes or until the vegetables start to brown. add water 1 Tbsp at a time,to keep the veggies from sticking. Add the garlic and eggplant pulp and cook until the eggplant is tender. Add the rice and basil to the mixture and season with salt and pepper.
Divide the mixture evenly between the shells and place in a baking dish and cover with foil Bake for 40 minutes.

Adapted from The Forks Over Knives Cookbook

HAPPY NEW YEAR!

Whole Wheat pasta with Spicy Eggplant

Ingredients:

I medium onion, diced
1 Large eggplant, peeled, quartered and cut into 1/2 "dice
3 cloves garlic, minced
1 tsp chili powder
1 14 oz can chopped tomatoes
2 Tbsp. Red Wine Vinegar
salt to taste
1/2 pound whole wheat pasta
2 tsp oregano,
2 tsp basil
3 cups Spinach, chopped
(1/2 cup Daiya shreds, optional)

Place the onion in a pan and saute over medium heat for about 10 minutes, add water 1 Tbsp at a time, if the onion starts to stick. Add the eggplant and cook, stirring for about 5 minutes, adding water only when eggplant starts to stick.
Add the garlic and spices and cook another 30 seconds. Add the tomatoes, red wine vinegar and cook, covered for about 10 minutes. Stir in the spinach in the last 2 minutes of cooking. Season with salt and 
top with Daiya shreds if using.

DAY 260

Red Pepper Polenta with Roasted Mushroom & Eggplant Ragout

 

 

INGREDIENTS
-1 pack cremini mushrooms, sliced

1 eggplant cubed
- 4 cloves garlic, unpeeled
- 1 tbsp oil
- 1/4 tsp salt
- freshly ground pepper
- 3 cups water
- 1 large red pepper, cored, seeded and chopped
- 1 onion, chopped
- 1/2 cup plain coconut milk
- 1 cup polenta
- 1 tsp oregano
- 1/2 tsp sage

1/2 tsp agave
- salt and pepper to taste
- fresh parsley for garnish

Preheat oven to 400 degrees
 Toss sliced mushrooms, eggplant and garlic in olive oil,  Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 mins, turning a few times to keep from burning. Remove from oven, let cool, then peel and mince garlic.
While mushrooms roast, place water, red pepper, and lonions in a blender and blend until relatively smooth. Bring to bubbling in a sauce pan, then whisk in polenta. Lower heat and stir in coconut milk. turn to low and cook stirring often for 15-20 minutes. Stir in garlic and spices, cook for another 3-4 minutes.  Combine roasted mushrooms and eggplant, if using and season with salt and pepper and 1/2 tsp agave. Spoon polenta onto plates. Place mushrooms/eggplant in the centre. Garnish with parsley and serve.

Day 191

Eggplant and Potato Masala with Swiss Chard

1 tsp. coconut oil

1tsp, cumin

1 onion

3 cloves garlic

1 tsp turmeric

  1 tsp. chili powder

1 tsp. Garam masal

a 1 1/2 tsp. salt

1/2 tsp. Coriander

4 medium organic potatoes-cubed

1 large Eggplant-cubed

5 leaves rainbow or swiss chard-chopped

1 cup coco it milk-unsweetened

2 tbsp. chopped parsley

Pulverize onion and garlic in food processor u til puréed Heat oil and add all spices and cook for a minute or so, add onion and garlic and cook until a thick paste.Add potatoes and eggplant and mix well to coat with spice mixture. Add chard and coconut milk and stir well. Cover and cook until tender and most milk is evaporated, add parsley and ajust salt to taste. Serve warm

DAY 179

Hot, Sweet & Sour Eggplant

 Ingredients

2 Large eggplant

1 Large yellow  pepper, diced

1/2 medium onion chopped

1 tsp. Coconut oil

2 Tbsp Tamari

1 Tbsp Braggs Liquid aminos1/4 cup Rice wine vinegar

2 tsp. Raw blue Agave

2 cloves garlic, minced

1/4 tsp. chili powder

2 tsp. cornstarch

1/4 cup water

1 tsp. olive oil

Diced eggplant into medium sized dice.

Place on a baking sheet and sprinkle well with salt.

Roast in oven at 400 for 25 minutes or until tender. Heat olive oil in a small frying pan, and saute the onion and peppers until soft but not brown, add the garlic and saute 1-2 minutes. Combine Tamari, Aminos,rice wine, Agave, chili powder, and cornstarch in small bowl and wisk till smooth, add to eggplant and cookfor several minutes until glaze is thick and coats all the eggplant well. Add 1/4 water to think if sauce is too thick, cook additional minute if you add the water. Serve warm. Serve with Brown rice or Quinoa.