Nora and I got together and cooked again today. And boy did we cook! We made shurpa (a lamb soup), damlyama (a lamb and vegetable dish) and a new salad. Since I don’t know the name for that salad and since she introduced us to it, I’ll just call this “Nora’s Salad”. She said that she’s been making it for ages. It’s absolutely delicious.
2-3 eggplants (cut up like fries)
4 tomatoes thinly sliced (we used Roma tomatoes)
1 medium onion (thinly sliced in half moons and soaked in a water/vinegar solution)
1/2 cup total of dill and flat leaf (Italian) parsley finely chopped
2 garlic cloves finely minced
Salt to taste
Oil for frying (or if you have a deep fryer, that would work too)
1/4 – 1/2 cup of vinegar
1. Cut the onion into half moons and soak in a water/vinegar solution for at least a half hour. If you have more time, that would be fine too. Use about 1/4 cup of vinegar about as much water.
2. Cut up the eggplant like you would potatoes for french fries. Soak the eggplant in water for at least a half hour. More would work fine too. Soaking removes the bitterness. Remove as many seeds as possible, but if there are some left, that’s fine.
3. Fry the eggplant in oil in batches and layer the salad as follows:
- Minced garlic
- Greens (dill/parsley mixture)
Posted in eggplant, garlic, Salad, Side Dish, tomatoes, Uncategorized, Uzbek food, Veggies
Tagged eggplant, Salad, Uzbek cuisine, Uzbek food
I love this saute. It’s easy to make and absolutely lip-smacking delicious. Most people would eat this as a spread on a piece of lightly toasted bread, and that’s how I grew up eating. However, now I can’t be bothered with making toast just for this, so I eat it straight-up. This is also a great side dish or a cold salad. It’s actually intended to be eaten cold or at room temperature.
Carrots, Eggplant, Onion, Garlic
3 carrots (medium)
1 onion (large)
4 cloves of garlic (finely minced)
olive oil, salt, freshly ground black pepper.
1. Peel and dice the egg plant. Set the eggplant into a colander and salt it heavily so the liquid can drain out of the eggplant. Let sit in the colander for about a half hour. After draining, wash the eggplant thoroughly to get rid of the salt. Look at the picture below to see how much liquid was drained. You don’t want that in the pan because it will make everything soggy.
2. Dice the onion and carrots.
3. Heat a bit of oil in a skillet and start sauteing the veggies (you can add them all the same time). If you see things are starting to stick, add a touch more oil. Eggplant is like a sponge in that respect, it soaks up the oil.
4. Add garlic when the veggies are a getting a little soft. Salt and pepper.
It’s done when the carrots are soft, which would take about a half hour on low-medium heat.
Size to cut the carrots
Liquid from eggplant
Eggplant cut up
Veggies in the pan
There are so many things from my childhood I wish I knew how to make. So when I saw a recipe for what sounded familiar, I bought the book and wanted to try this recipe, as well as others.
The book I bought is called The Complete Guide to Traditional Jewish Cooking (http://www.amazon.com/Complete-Guide-Traditional-Jewish-Cooking/dp/0681103892) and I tried several recipes, just to see how I like the book.
I always have too many leftovers and I never know what to do with them. Today I decided to toss all of them into a pot. Generally, that’s my typical cooking style (through stuff into a pot and see what happens) unless I’m making a specific dish. Today I had bits of uncooked pasta, half a large eggplant, and a few other raw ingredients. Feel free to try this with anything you like. Here is what I had.
1/2 of a large eggplant (peeled and diced)
3/4 of a large red onion (diced)
1 14.5 oz. can of tomatoes (whatever you have on hand)
a packet of mushrooms (mine were already sliced)
cheese (whatever you like, to taste)
salt, pepper, parsley, garlic
a handful of spaghetti
liquid (you can use some wine, or stock or water. I used about a cup of chicken stock)
1. In a large skillet saute onions, garlic and eggplant together. When the eggplant shrinks a little and the onions are really soft, add the mushrooms.
2. Add stock and cook for a few minutes before adding the can of tomatoes.
4. Add the cooked pasta (cook it in a different pot), parsley, and cheese.
Posted in Dinner, eggplant, Healthy, Mushrooms, Quick and Easy, tomatoes
Tagged cheese, easy, eggplant, Healthy, leftovers, Mushrooms, quick, tomatoes