This is from the Moosewood Cookbook, where it is called “North Indian Stuffed Eggplant”. I’ve had the cookbook for years, it no longer has a cover, and have no idea which Moosewood Cookbook it was, except that it was in easel format when I bought it. I don’t think it was any of these… (Hey, and look! Cornell has the definitive Moosewood collection. Heh.)
2 medium eggplants
4 cups cubed potatoes
8 ounces cream cheese at room temperature
2 tablespoons oil
2 cups chopped onions
2 t ground cumin
1 T ground coriander
1 t turmeric
1/4 t cayenne pepper
1 T minced fresh ginger root
2 cloves garlic, minced or pressed
2 medium carrots, peeled and diced
1 green pepper, diced
1 cup green peas or corn niblets
2 T lemon juice
sesame seeds (optional)
Leaving stems on, slice eggplants in half lengthwise. Place cut side down on baking sheet, and bake at 375F till tender (~30 – 45 minutes).
Meantime, boil potatoes till tender, drain. In large bowl, mash potatoes with cream cheese.
While potatoes are cooking, sauté onions and dried spices for 1 minutes, then add ginger and garlic and continue to cook till onions are translucent. Add carrots, cook 5 minutes. Add peppers and peas/corn, cook only till hot through. Stir in lemon juice.
Add vegetable mixture to potato mixture.
When eggplants are done, remove from over (but leave oven on — the eggplants will be going back in there in a few minutes!) Gently turn the halves over and mash the pulp, being careful not to break the skin. Push some of the pulp aside to make a hollow. Mound a quarter of the filling in each eggplant half. Garnish with sesame seeds, if you like, then cover with foil and bake for 15 minutes. Remove foil and bake another 15 – 20 minutes.
for 4 – 6 people
This recipe game from Stephanie O’Dell’s crockpot blog, but I don’t do it in a crockpot (much as I love mine), because I find that chicken cooks down to really disgusting texture-free goo in the crockpot.
chicken, one thigh (no back attached) per person
1 onion, sliced
6 cloves garlic, chopped (not too fine)
15 cardamom pods (see below)
2 teaspoons (10 g) curry powder
1/2 t (3 g) ground cayenne
2 teaspoons (10 g) garam masala
1/2 teaspoon (3 g) ground ginger
1 can (13.5 ounces/400 mL) coconut milk
155 mL (5.5 oz) can tomato paste
4 tablespoons (60 g) butter
2 tablespoons (30 g) lemon juice
1 cup (250 g) plain yoghurt
Re: cardamom pods: you don’t want these things floating loose in the broth. They’re rubbery and splintery to bite into, most unpleasant. So, you either stitch them together, which is a pain, frankly, or you put them in a muslin or cheesecloth bag. If your kitchen is like mine, you don’t own a muslin or cheesecloth bag. SOOOO, what you do, if you’re brilliant and creative, like me, is take a teabag and snip on corner off (or, in my case, on teeny sliver of the round), tip the tea out (or into a teapot), and fill with cardamom pods. Fold the teabag closed, and secure with a twist-tie. You’ll still need to fish it out before you eat, but it’s way easier to find than 15 small seedpods!
Word to the wise: use solid metal twist-tie. You don’t want melted plastic or paper bits in your broth!
1. Roast chicken. I do this the day before, and remove meat from bones in largish chunks. I suspect you could just cook the meat in with everything else… it’s just that I’ve never done it that way, so I don’t know!
2. Preheat oven to 275F (135C).
3. Put everything but the meat and the yoghurt into a casserole dish with a lid. Stir. It doesn’t matter if the butter is solid — it’ll melt soon enough!
4. Cover and bake for two hours, then, stir, add the chicken and continue to cook (covered) for another hour.
5. Stir in the yoghurt just before serving. (I admit I forget this half the time. It’s still perfectly delicious, but it would be creamier and not quite so spicy with the yoghurt in!)
Serve with rice or naan.
(I’ve served this to the tots before, and they all like it. Theirs always gets the yoghurt, and is served over rice, which makes it milder. I find that kids are far more tolerant of spices than we often give them credit for.)
I don’t recall where I found this recipe, which I’ve altered substantially, anyway.
Cucumber salad with lime-pepper dressing
3 English cucumbers, cut into 1/2 cm cubes. (Slice them lengthwise first, then again, so you have 12 or so long skinny sorta-rectangular strips. Then slice across the stack of strips to make bunches of cubes.)
1 tomato, coarsely chopped (skin and seeds and all)
1 onion, sliced into thin rings (I usually slice the rings in half)
(If serving as vegetarian entree, add 1 can chickpeas.)
1 fresh jalapeno pepper, seeded and thin-sliced
1 clove garlic, chopped fine
3 tablespoons (45g) chopped fresh cilantro
3 tablespoons (45ml) oil
4 tablespoons (60ml) lime juice
fresh-ground pepper to taste
Toss all dressing ingredients into a blender and whirl until as smooth as it’s going to get. (It’ll have green flecks.)
Pour the dressing over the vegetables, stir, then sit in fridge for at least an hour.
And this one comes from Extending the Table, a fabulous source of delicious recipes!
Put into blender:
1 cup onions, chopped
6 cloves garlic, chopped
3 tablespoons ginger root, finely chopped
Blend it up. Add a small sploosh of water as needed to get it to form into a goopy paste. Leave it in blender while you do the next bit:
Preheat oven to 350F (185C)
Put into casserole:
4 medium tomatoes, cut into thin slices
3/4 cup green beans (the recipe calls for peas, but I like beans better. Use peas if you prefer!)
1/2 t (3g) cayenne
1 t (5g) turmeric
1 t (5g) salt
1 medium cauliflower, cut up into florets. (You can use the stalks, too.)
Pour the contents of the blender over the vegetables in the casserole dish. Add 1/4 cup of water.
Cook, covered, for 30 – 40 minutes until the cauliflower is as soft as you prefer it. I left it for an hour, and it was too mooshy for my taste — but still tasted good! (And no, I wouldn’t seriously expect many of the kids to enjoy this, but they’d all be expected to try a bite, just to see! Emily, though? Emily LOVES spicy!)