Tuesday, October 8, 2013

Produce List for the Week of October 7th

Flavor Fall Pluot
Heirloom Tomatoes
Cherry Tomatoes
Red Bell Pepper
Serrano Peppers
Black Eggplant
White Eggplant
Red Onions
Spaghetti Squash

*List may vary depending on quantity and ripeness of produce.

This week’s recipe, originally from the Bombay Club in Cambridge, MA,  is a traditional Indian dish called baingan bharta.

Spicy Roasted Eggplant with Tomatoes and Cilantro

  • 2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
  • 1/3 cup vegetable oil
  • 2 large onions, coarsely chopped
  • 3 tablespoons finely chopped peeled ginger
  • 1 pound tomatoes, coarsely chopped
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup chopped fresh cilantro

Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Bon Appetit / September 2001 http://www.epicurious.com/recipes/food/views/Spicy-Roasted-Eggplant-with-Tomatoes-and-Cilantro-105514
Image Source: http://mareenasrecipecollections.com/2013/05/12/baingan-bhartha-smoky-mashed-brinjal/

No comments:

Post a Comment