Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Italianby KrazyBadal 1 views
Recipes with eggplant
5 recipes that use eggplant, with photos, step-by-step instructions and cook times. The quickest, Bulanglang, takes 30 minutes. It is most often cooked with garlic, onion and ginger.
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Bulanglang
Bulanglang is the plain, light vegetable soup of Batangas and the Tagalog provinces, made in farmhouses at lunchtime from whatever is in the garden: squash, okra, string beans, eggplant and a handful of malunggay or sweet potato leaves. Instead of stock it uses hugas bigas, the cloudy water from washing rice, which gives the broth a soft, milky body. It is often eaten with grilled fish and a dip of bagoong; this version stays vegan and is served with a soy-and-calamansi dip. The usual mistake is boiling everything together from the start, which leaves mushy squash and raw-tasting okra; add the vegetables in order of firmness. Chef's tip: save the second rice wash, not the first, for the cleanest, creamiest broth.
Filipino
by KrazyBadal 0 views
Ginataang gulay
Bicol is the Philippine region of coconut and chilli, and ginataang gulay is what a Naga or Legazpi household cooks on meatless Fridays and in Lent: squash, string beans, eggplant and okra stewed in coconut milk with ginger and plenty of siling labuyo. The squash melts a little into the sauce and makes it golden and slightly sweet, while the beans stay crisp. Serve with rice. The usual mistake is boiling the coconut milk hard, which splits it into oil and curds; keep it at a lazy simmer. Chef's tip: add the thick first-press coconut cream only at the end so the dish tastes fresh and rich.
by KrazyBadal 0 views
Panch mishali tarkari
Panch mishali means 'five mixed', and in Bangladeshi homes from Sylhet to Khulna it is the weekday tarkari made from the odds and ends of the vegetable basket, eaten with rice and a thin dal. Potato, pumpkin, aubergine, green beans and green papaya or bottle gourd are cooked down with panch phoron, turmeric and green chilli until soft and gently sweet. The usual mistake is adding water at the start: the vegetables steam beautifully in their own juice and a splash later is all they need. Chef's tip: finish with a teaspoon of raw mustard oil drizzled on top; its sharp aroma is the Bengali signature.
Bangladeshiby KrazyBadal 0 views
Nazkhatoon
Nazkhatoon comes from Gilan, the green, rainy province on Iran's Caspian coast, where it is eaten in summer as a starter or side with grilled fish, rice and fresh herbs. Charred eggplant is chopped with tomato, garlic and mint, then sharpened with sour pomegranate molasses and verjuice, so it tastes smoky, tart and fresh at once. Suitable as part of a balanced diet, it is a vegetable salad with no grain: about 110 kcal and 14 g carbohydrate per portion. The usual mistake is using sweet pomegranate syrup; it must be the sour Gilani style, and a little goes a long way. Chef's tip: chop everything by hand rather than in a blender, so the salad keeps some texture.
Persianby KrazyBadal 0 views