Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2021 > 08 > 2021-08-25_Chickpea_Chaat_Tomato_Confit.html
Chickpea Chaat Salad and Saffron Tomato Confit on Eggplant
/posts/2021/08/2021-08-25_Chickpea_Chaat_Tomato_Confit.html
You are viewing revision b062c43e from 2021-08-30 14:00:28 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=b062c43e to a URL.
See the help page for more information.
Meredith made a dinner of Cook Republic (LOCAL[@rev]) and Saffron Tomato Confit from What's Gabby Cooking (LOCAL[@rev]).
For the salad, I think Meredith followed the recipe pretty closely. It was a lot of chopping but was pretty good. We topped it with some Indian snack blend rather than peanuts. I think we could use the food processor (carefully) to do some of the chopping next time!
Also worth noting that all of the tomatoes, cucumber, and mint came from the garden.
Meredith also followed the recipe for the tomato confit but the temps were really too high. It all should have been set to low. We served it with marinated mozzarella balls to be kind of like bruschetta.
We served both on roasted eggplant which we've done before (I think 2012-01-21[@rev] was the first)