Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > eggplant
All for 'eggplant'
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Koftas and White Bean Eggplant -- back to top
I did this a long time ago, but we made Koftas (without bread or tzatziki) and the Norther Bean Bruschetta as we have in the past. We used regular eggplant this time instead of graffiti. I like the skin and the look of the graffiti more, but the regular had a nicer taste. However, the skin was extremely tough making it harder to eat.
Original Wordpress ID and Date: 1869, 2012-03-19_123911
Eggplant sandwiches and bread with veggies -- back to top
This was so long ago and I am pretty sure Meredith made it so I do not recall what everything was. I'll let Meredith come back and describe it if she remembers
Original Wordpress ID and Date: 1913, 2012-04-17_120744
Grilled Dijon Chicken and Graffiti Eggplant -- back to top
Grilling FAILURE. I tried to grill again. It didn't go as well as last time, which says a lot since it didn't go very well then either. It took three tries to get the light I think I needed to pack it tighter. I also used more coals to get it to be hotter and hopefully stay lit longer.
Well, it started off really hot. I let the grill get a bit warmer, cleaned it, then put the chicken and eggplant on it. I used chicken thighs since it is hard to overcook them. Well, five minutes later, they were barely cooked. The grill went out again. I had the lower vent open so that wasn't the issue.
Anyway, I had to go to plan B. I fired up the broiler for the eggplant and the grill pan for the chicken. I am glad I used thighs since they should have been overcooked by this point but they held up well. Even though I thoroughly trimmed the fat off. I guess the meat itself is fattier.
I had marinated them in a Red Wine Dijon marinate I bought premade.
They turned out fine as did the eggplant, but no thanks to the grill. I guess I need to learn more about how to use a charcoal grill. I just am not getting it so far.
Original Wordpress ID and Date: 2196, 2012-08-12_203820
Chili and Roasted Eggplant -- back to top
Garlic powder chili powder cumin oregano
I followed the recipe below and I actually did a pretty good job sticking with it. I roughly halved it. I used 2/3 lbs extra lean beef. Rather than use half a bell pepper, I actually used two (as the extra vegetables). I also 5 Birds Eye Chili and one small dried bhut jolokia. THat was all it needed to make the whole apartment nearly toxic. I spent quite a bit of time coughing to it. Instead of salt, I used extra Better Than Bouillon in the broth. For the seasonings, I used chili powder, cumin, garlic powder and oregano. I didn't really measure it but it was probably more than it called for.
I kept adding extra beer as needed to keep it moist. Probably a bit over had a bottle by the end. I cooked it for about 30-40 minutes before adding the tomatoes, beans and 1/2 cup of corn.
It was very, very good. Spicy from the peppers but a lot of flavor. Maybe a bit dry for chili but not really too bad. It made two big bowls (one dinner; one lunch). I would definitely make this again.
I also made roasted eggplant. I cubed a big eggplant, sprinkled it with a bit of olive oils, salt and lots of rosemary. I roasted it for 20 minutes at 400; tossed it and then another 20 but at 425. They were cooked nicely they were pretty good. Maybe a bit dry but that was fine. It was rather easy to make and I would do it again.
Points Plus for the chili:
2/3 lbs extra lean beef...11
1 can beans...8
1/2 cup corn...2
~1/2 beer...3
------------
24 for two large servings
How To Make a Very Good Chili (From The Kitchn)
Ingredients:
Equipment:
Instructions
1. Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.
If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.
2. Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.
3. Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.
4. Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.
5. Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.
6. Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.
7. Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.
Original Wordpress ID and Date: 3158, 2013-02-14_210739
Grilled Halloumi Eggplant Burgers -- back to top
Meredith did most of the prep work on this so I may be missing some things, but we made grilled halloumi. We based the sauce and stuff on this The Kitchn recipe (local).
For the "Pesto", we used the recipe there at least as inspiration. Some of the changes we made were
It came out very lemony. As in too lemony. We read some things that said adding some baking soda would help temper that and sure enough, it did. Still lots of lemon flavor but it was less overpowering.
Rather than grill the eggplant, we seasoned the eggplant with salt and let it sit for a bit. After blotting it, we just roasted it.
I grilled the halloumi for about 2-3 minutes per side. We built the sandwiches open face. They were really good. The saltiness of the cheese was nicely accentuated with the eggplant and the bread. Any kind of grilled halloumi is a great spring-time meal.
The bread was sourdough rolls from Trader Joes. They say they are just 90 cal/roll but that seems too good to be true. It probably is given that it also says a serving is 1 roll at 49 grams but if you weigh them, they are 120-150 grams.
Grilling the cheese:
Grilled Eggplant Burgers with Halloumi Cheese (From The Kitchn)
Local Copy (U: guest, P: name of my dog, lower case)
Eggplant Poached Eggs -- back to top
Not the prettiest meal, but we made a very quick meal of Trader Joes Grecian Style Eggplant and poached eggs. Just put the eggs in the stuff on a hot pan and served it over bread. It was very easy, very quick, and pretty good. The eggplant stuff is not exactly healthy (lots of oil) but we don't use too much of it.
I also made myself a very quick salad of tofu and roasted red pepper (also both from Trader Joes...) in some green mix. Not much to the salad either.
Grilled Salmon, Teriyaki Grilled Brussel Sprouts, and Eggplant -- back to top
We grilled salmon and a bunch of other stuff. The salmon wasn't a big deal. We just put some Indian spices (from Manav's Mom) on the salmon and grilled it on high for a minute on the non-skin side then 5 on the skin. That is what we do when we sear it but it was probably a bit too long.
The real thing for this meal was the brussel sprouts. I put them on a metal skewer and then read some suggestions on how to cook it. Turns out that most thing suggest microwaving it for a little bit before skewering it. Well, I already skewered it and was stubborn so I decided to just steam it. I did about 10 minutes (though the lid was open a bit since the skewers were too long). Anyway, after they were on the skewer, I grilled them around medium to medium-high and I kept coating them in teriyaki from the other day.
At the same time, I was grilling the eggplant. I tried to not overcook them, but as you can see in the pictures, I still went a bit too long.
Overall, everything was good. The salmon was a bit overcooked, but the brussel sprouts were good. I would try it again but hopefully with more homogeneously sized ones so I can cook it better. And again, the eggplant should have cooked a little less hot (and maybe a little less salt).
Karniyarik - Turkish Stuffed Eggplant -- back to top
We made Karniyarik, a Turkish stuffed eggplant dish with beef. We used the recipe from The Domestic Man (Local 1). This dish is very well suited for prep ahead. We made the beef mixture on Sunday and did the eggplant and baking it on Monday.
We followed the recipe pretty closely. The only changes for the beef were that we used garlic powder. Otherwise, we just skipped the parsley, and did the eggplant differently. We halved the eggplant and salted it. After some time, we patted it dry before doing it on the stove (with [too much] coconut oil). I Think I would use ghee next time though...and maybe less.
We liked it a lot. It needed more salt but was otherwise really good. The serrano on top was also very good, I think we would add some hot peppers to the beef mixture too.
U: guest, P: name of my Boston Terrier, all lower case ↩