Interesting salad! The texture of the room temperature eggplant on the mixed greens worked nicely. Dressing it with the vinaigrette was important. The recipe also suggested serving the eggplant on rice as another alternative.
Spiced Eggplant with Mixed Greens
From “The Great Green Cookbook”
2 large eggplants, cut into 1 inch cubes
3 T olive oil
2 t each ground cumin, coriander, turmeric, cardamom
1 t salt
1 T lemon juice
¾ cup stock
Mixed Greens
Heat oil and fry eggplant over medium heat for 5 minutes. Sprinkle the spices and salt over the eggplant and fry for another 1-2 minutes. Add lemon juice and stock, cover. Turn heat down to low and cook gently stirring occasionally, 20 – 25 minutes or until eggplant is completely tender.
Warm or cold this eggplant is delicious on a bed of mixed greens tossed with vinaigrette.
Spiced Eggplant with Mixed Greens
From “The Great Green Cookbook”
2 large eggplants, cut into 1 inch cubes
3 T olive oil
2 t each ground cumin, coriander, turmeric, cardamom
1 t salt
1 T lemon juice
¾ cup stock
Mixed Greens
Heat oil and fry eggplant over medium heat for 5 minutes. Sprinkle the spices and salt over the eggplant and fry for another 1-2 minutes. Add lemon juice and stock, cover. Turn heat down to low and cook gently stirring occasionally, 20 – 25 minutes or until eggplant is completely tender.
Warm or cold this eggplant is delicious on a bed of mixed greens tossed with vinaigrette.
This is a recipe from The Local Produce Party
http://purplecook.blogspot.com/2010/08/local-produce-party.html
No comments:
Post a Comment