Tag Archives: Easy

Road Trip: Smoked Shitakes, Avocado Toast and More Adventures

Avocado Toast & Smoked Shitakes

Sometimes my recipes feel like a road trip. There may be a detour along the way or sometimes I just take the scenic route. It may be a long and winding road, but eventually I get to my destination. Last week I experimented with making smoked shitake mushrooms to replicate the flavor of bacon. Okay, it’s not bacon, but it did come out smoky, slightly sweet and salty . . . and tasty. Since I’m not a tofu scramble kind of girl and I’m quite happy with my E.L.T. sandwiches, I wasn’t sure what to do with the smoked shitakes. I packed them up and put them in the fridge. Every time I opened that refrigerator door I got a whiff of smokey goodness coming from the container of mushrooms. Fast forward a few days. We took a road trip last the weekend to Old Town Alexandria and had breakfast at Le Pain Quouidien. (BTW, this is an excellent place for plant foodies.) I ordered the avocado toast, which seems to be trendy these days. Actually, I think I might be on the tail-end of this trend, but better late than never. The avocado toast was quite nice and thought I’d like to try it at home. And then I remembered the smoked shitakes. And the hard-cooked egg taste of black salt. Hmmmm. I toasted a slice of whole grain bread, spread on some smashed avocado, a sprinkle of black salt, a few slices of avocado, several slivers of smoked shitakes and some cherry tomatoes. Every bite was a little bit creamy, crunchy, smoky, sweet and salty all at once. I had more smoked shitakes remaining and figured I’d be eating avocado toast all week, but I’m fueling up for some more adventure. Be sure to check back for a Smoked Shitake-Cashew Sauce (great on potatoes and veggies) and a Creamy Carbonara Pasta. Thanks for being Vegi-curious.

Smoked Shitakes

Note: You will get a better flavor by smoking the mushrooms in a stove-top smoker. Instructions are provided below the recipe.

10 oz. shitake mushrooms
2 Tablespoons brown sugar
1 Tablespoon reduced sodium soy sauce
black pepper to taste
1 teaspoon liquid smoke
½ teaspoon vegetable oil

Remove stems from mushrooms. Slice mushrooms into strips about 1/4 inch thick. (See instructions below for using a stove-top smoker.) *Toss with brown sugar, soy sauce, pepper and liquid smoke. Coat a non-stick skillet with vegetable oil and heat over medium heat. Add mushrooms and cook until mushrooms are about the same texture as cooked bacon and have a glaze-like coating. Remove and cool completely. Place in covered container and refrigerate until ready to use.

To smoke the mushrooms in a stove-top smoker:

Smoke the mushrooms BEFORE proceeding with the recipe instructions after the asterisk.

Follow the manufacturer’s directions and smoke the mushrooms for 10 to 15 minutes. You only need a about 2 tablespoons of fine chips or a small chunk of smoking wood. You can taste the mushrooms after 10 minutes and if not smoky enough, continue smoking for another 5 minutes. Proceed with the recipe after the asterisk.

If you don’t have a dedicated smoker you can rig one up by using an old pot that has a heavy bottom with a tight-fitting cover and a collapsible steamer basket. Heat the smoker over medium heat. Add a small amount of hickory smoking chips. Place the basket over the chips and add the mushrooms to the basket. Place the cover on the pot and smoke the mushrooms for 10 to 15 minutes.

01 Jul 2017

Some Like It Hot: Thai Stir Fried Vegetables

Thai Stir Fry

I sometimes wonder why people living in hot climates like to eat hot, spicy food. For instance, Thai food is known for its curry dishes. Thai curry pastes range from “Panang” or red which is the hottest, through “green” which is moderately hot, to “Massaman” or yellow which is mildly hot. I’ve tried them all and even the Massaman is not so mild. Perhaps if you eat hot food it makes the world around you seem not so hot. I wonder . . .

I started making my own curry pastes in an effort to reduce the amount of sodium in our diets. It takes some effort to find the ingredients and to make the curry paste, so if sodium is not a problem for you simply buy a container in an Asian section of your supermarket. A little goes a long way and you can store it in the refrigerator for months.

I picked up a head of broccoli at my favorite Amish farm stand. It had a nice crown of florets, but it also had a huge stem. I usually discard the stem, but I thought it would make a nice addition to a stir fry. I also used red bell pepper, celery, carrots and scallions in the stir fry (and no broccoli florets). This was a perfect way to use up broccoli stems which I would normally throw out. The broccoli stem’s texture is similar to that of the other vegetables, so everything cooks at the same time. I used some red curry paste and a small amount of Thai coconut milk to season the vegetables. I recommend starting with one teaspoon of curry paste and adding more according to your heat tolerance. The vegetables have a nice crunch and the sauce is intensely flavored and aromatic. This dish comes together so quickly and is so tasty that I’ll be making this on a regular basis. Why sweat it outside hovering over a hot grill when you can beat the heat inside with this Thai Stir Fry? Thanks for being Vegi-curious.

Thai Stir Fried Vegetables

1 cup thinly sliced broccoli stems (use leaves if you have them)
1 large bunch of scallions (about 8)
1 red bell pepper, thinly sliced
3 celery ribs, thinly sliced
2 carrots, thinly sliced
1 to 2 teaspoons Thai curry paste
¼ cup Thai coconut milk

Heat a non-stick wok on medium-high heat. Add vegetables and stir-fry until fork tender and the edges start to brown. Add curry paste and coconut milk and heat one minute. Remove from heat and serve over rice.

22 Jun 2017

Tofu Trials: Five Spice Maple-Glazed Tofu

Five Spice Tofu & Snow Peas

I bought some beautiful snow peas the other day at an Amish farm stand. When snow peas are fresh from the fields they really don’t need to be fussed over. In fact, I’ll eat a handful of them while I’m getting them ready for steaming. I only had a pint of snow peas and no other vegetables that would go with them, so I decided they would make a nice side dish for tofu. I purchased an air fryer a few months ago and like the way it makes tofu. Here are a few things I’ve learned about air frying tofu.

  • Marinating the tofu is pointless. The tofu doesn’t absorb the flavors of the marinade and the exterior does not crisp up.
  • It’s much easier and I’ve had better results just sprinkling or coating the tofu with dry spices and letting it sit for a few hours. (You probably don’t even need to wait before cooking.)
  • I also discovered that pressing the tofu makes it too dry. Since the tofu spends enough time in the fryer (or oven), pressing out the excess liquid is an unnecessary step and does not enhance the texture.
  • To achieve a glaze-like surface, I’ve had good results cooking the spiced-coated tofu until it starts to develop a crisp exterior, then tossing it with barbeque sauce, maple syrup or other “glazey” ingredients.

For this recipe, I sprinkled some Chinese Five Spice on the tofu, air fried it for 15 minutes, then tossed it with a smidgen of oil and maple syrup and continued air frying until it had a crispy, glazed surface. The meal was rounded out with steamed snow peas and Jasmine rice then drizzled with a ginger-peanut sauce. This turned out to be a simple meal that’s simply delicious. If you don’t have an air fryer, you can bake the tofu in the oven. You can use this method to come up with your own favorite tofu recipe by just varying the spices and glazes. If you like Texas barbeque, try sprinkling the tofu with a smoking rub, then coating it with your favorite barbeque sauce. Serve it with potato salad and corn on the cob. Or how about an Indian version that’s sprinkled with curry powder and coated with chutney and served with samosa potatoes or Basmati rice and peas? I’d love to hear about your own tofu trials. Thanks for being Vegi-curious.

Five Spice Maple-Glazed Tofu

1 lb. firm or extra firm tofu
½ teaspoon Five Spice powder
½ teaspoon oil (optional)
1 tablespoon maple syrup or honey

Cut tofu into 1” pieces and add to bowl. Toss with Five Spice seasoning and allow to marinate for a few hours.

To make in an air fryer:

Arrange seasoned tofu in a single layer if possible. Set temperature to 350F and cook for about 15 minutes. Remove from fryer and place into mixing bowl. Add maple syrup and oil and toss to coat. Return to fryer basket and continue cooking for another 10 minutes or until crisp. Serve immediately with steamed vegetables and rice.

To make in an oven:

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Place seasoned tofu in a single layer on parchment paper. Bake until tofu starts to dry out and brown, about 20 minutes. Remove from oven and place in mixing bowl. Add the oil and maple syrup and toss to coat. Return to baking sheet and continue baking until the exterior of tofu is glazed and brown. Serve immediately.

16 Jun 2017

Don’t Fear the Fava: Asparagus & Fava Bean Salad

Asparagus & Fava Bean Salad with Quinoa

Ever since I saw “The Silence of the Lambs” many years ago, I’ve shied away from eating fava beans. It probably has something to do with Hannibal Lechter’s famous line that’s too gruesome to repeat on a food blog. A few months ago I mustered up the courage to buy a bag of dried, unpeeled fava beans. After soaking, peeling, boiling and then incorporating them into a recipe, I was left wondering what the fascination with fava beans was all about. This week’s CSA share included a bag of fresh fava beans. I peeled away the thick, spongy pod to reveal less than a cup of bright green beans. I boiled the beans for two minutes before peeling away the tough skin. A cup of fava beans is not enough to stand by themselves as the focal point of a meal, so I decided to use them in a salad with asparagus, green onions and a lemon-thyme dressing. The salad looked bright and pretty and tasted delicious. Yet, it didn’t look like it would make a substantial meal on its own. I wanted to add one other element that would round out the plate but not over-shadow the salad. My first thought was to add a grain. Farro has a nice texture and a nutty flavor, so I loaded up the steamer and waited. While the farro was cooking I thought that quinoa would make a nice pairing. As soon as the farro was finished, I steamed some quinoa. Both grains complemented the salad perfectly. I might also try serving the salad over fresh baby lettuce, arugula, spinach as an appetizer or side dish. I look forward to seeing more fava beans in my future. And If I don’t, I’ll just use fresh peas or lima beans instead. Thanks for being Vegi-curious.

Asparagus & Fava Bean Salad

Note: if fresh fava beans are not available, substitute cooked lima beans, green peas or additional asparagus.

1 lb. asparagus
1 cup fresh fava beans
4 green onions, thinly sliced
Lemon Thyme Dressing (recipe below)

Trim the tough bottoms from the asparagus. Cut into one-half inch pieces. Place in steamer basket set over water and steam for about 2 minutes. Remove from heat and rinse under cold water. Drain and place in shallow serving bowl.

Bring a small pot of water to boil. Add unpeeled fava beans and boil for two minutes. Remove from heat, rinse under cold water and drain. Remove and discard the skins. Place the peeled fava beans in the bowl with the asparagus. Add the green onions and lemon-thyme dressing to the bowl. Stir to combine. Adjust seasonings. Let marinate if time allows. Can be served cold or at room temperature.

Serve over greens, farro or quinoa.

Lemon Thyme Dressing

¼ cup fresh lemon juice
2 Tablespoons honey or brown rice syrup
1 teaspoon Dijon mustard
1 small garlic clove, pressed
½ teaspoon dried thyme
Black pepper and salt to taste

Place all ingredients in glass measuring cup and whisk to combine.

 

31 May 2017

Remodeling: Mushroom Gyro Wrap

Mushroom Gyro Wrap

Long before adopting a plant-based diet one of my favorite sandwiches was a Greek Gyro. I started out ordering them with the “mystery” meat that’s sliced from a slab of lamb (and who knows what else) spinning around on a rotisserie. I migrated to Gyros made with grilled chicken breast thinking that was a healthier choice. Some time ago I remodeled my Gyro with this Greek mushroom and chickpea version of the “mystery” meat which is very tasty, but requires a small amount of effort. I wanted to come up with a newer model that was scaled back in terms of prep time and calories. My latest remodeled Gyro recipe has two key aspects that I wanted to replicate, one being the distinct flavor of marjoram, rosemary and garlic and the other being the creamy tang of Tzatzki sauce. I decided to grill some cremini mushrooms (I would have used portabellos if I had them) and seasoned them with garlic powder, marjoram and rosemary.  For the Tzatziki sauce I used a combination of raw cashews (for creaminess) and soy yogurt (for tanginess). I make my own since I don’t like what’s available in the stores near me, but you can use store-bought vegan sour cream or just plain soy yogurt to keep it simple. After grilling and seasoning the mushrooms, mixing up the Tzatziki, and slicing up the tomato, lettuce and onion, I took a pocket-less pita out of the freezer only to find that it was dried out and lost it’s ability to bend without breaking. Luckily, I had some fresh (and supple) flour tortillas on hand, which made for a lighter and neater wrap. With its Greek-inspired seasonings, mushroom “meatiness”, creamy Tzatziki sauce, onions, lettuce and tomatoes this wrap has everything I want in a Gyro. Start remodeling your life today by building yourself this healthy and delicious Mushroom Gyro Wrap. Thanks for being Vegi-curious.

Mushroom Gyro Wraps

Makes 6 to 8 wraps

Olive oil (optional)
1 lb. mushrooms, sliced (cremini or portabellos recommended)
dried marjoram, to taste
dried ground rosemary, to taste
garlic powder, to taste
Salt and black pepper to taste

Tzatziki Sauce (recipe follows)
Flour tortillas
Lettuce, chopped
Sliced tomatoes and onions

Heat a non-stick skillet over medium-high heat. (You can coat the skillet if desired.) Add mushrooms and cook until brown and most of liquid has evaporated. Season the mushrooms with marjoram, rosemary, garlic powder, salt and pepper. Remove from heat.

Tzatziki Sauce

1 cup raw cashews, soaked overnight
1 cup plain, non-dairy yogurt
1 medium cucumber, peeled, seeded and minced
Salt to taste
4 garlic cloves, finely minced
2 teaspoons red wine vinegar

Drain cashews and place in container of high-powered blender. Add just enough water to cover and process until smooth. Place into a small mixing bowl along with remaining ingredients and stir. Refrigerate until ready to serve.

To assemble Gyros:

Place a tortilla on piece of aluminum foil. Layer the lettuce, tomatoes, onions, mushrooms and Tzatziki sauce on tortilla. Roll up forming a conical-shaped wrap and secure with aluminum foil.

Mushroom Gyro

16 May 2017

Ole! Chipotle Sweet Potatoes & Taco Kale

Chipotle Sweet Potatoes

I like to get the most out of my food, so I try to come up with recipes that can be used in a variety of ways. I’ve been thinking about some type of empanada to make for Cinco de Mayo. I wanted it to be easy and definitely not fried. The “easy” parts were baking sweet potatoes, sauteeing kale and defrosting black beans. What’s nice about these recipes is that they can be enjoyed in so many ways. We had the sweet potatoes, kale and black beans plated for dinner one night and I used the left overs to make the empanadas a few days later. The empanadas can be filled a day before you plan to bake them, so this makes them perfect when planning a party. You could also use them to fill burritos or enchiladas. I’m hungry, how about you? Let’s enjoy our dinner tonight and come back for some empanadas later in the week. Thanks for being Vegi-curious.

Chipotle Sweet Potatoes

Note: As long as I’m putting on the oven, I usually make a large quantity of sweet potatoes to have for other meals during the week.

About four large sweet potatoes
1 chipotle in adobo sauce (from a can)

Preheat oven to 350F. Place a few potatoes on a baking sheet and bake until very soft and the juices start to ooze out of the potatoes. Remove from oven and cool enough to handle. Remove the skins, measure out two cups and place in a small bowl. Add one canned chipotle pepper and mash to combine.

Serve as a side dish or as a component in burritos or empanadas.

Kale with Taco Seasoning

1 lb. kale, de-ribbed and chopped
6 large garlic cloves, minced
4 teaspoons taco seasoning

Set an instant pot to saute setting. Add garlic and cook until lightly browned. Add ¼ cup of water and taco seasoning, then place kale on top. Set instant pot to cook on high pressure for 3 minutes. Quick release and remove cover when safe. To cook on stove top, saute garlic in a large non-stick skillet, add water and kale. Cover and cook until wilted, then remove cover to allow liquid to evaporate.

30 Apr 2017

Madness to My Method: Mint-Chocolate Smoothie

Mint Chocolate Smoothie

Mint Chocolate Smoothie

There’s a saying that goes “there’s a method to my madness” which means that there is purpose in what one is doing, even though it seems to be crazy. Today’s post is a peek into how my mind works, which I like to think of as the “madness to my method.” A recipe for a mint chocolate chip smoothie popped up on one of my Facebook groups a few weeks ago and it stirred up memories from when I was making my own dairy ice cream. Mint chocolate chip was one of my favorite flavors. Boy, could I go for some right now. So, the recipe that inspired my latest obsession contained fresh mint for flavor and a handful of spinach for color. I don’t know about you, but milk and spinach doesn’t do it for me. One of the first things I discovered about home-made mint ice cream, unlike most commercial ones, is that it’s not green. My approach was to create a smoothie that had a hint of mint and an ice cream-like feeling. I tried a version using frozen peas for what I thought would add a creamy thickness. (Yuk!) I tried using sweet rice as a thickener. I had to soak the rice overnight and steam it the next day, which proved to be too much advance planning for a smoothie. This also resulted in a more “gooey” and less creamy consistency. The chocolate chips were another problem. If I blended them with the other ingredients, they disappeared. When I added them in during the last few seconds they sunk to the bottom of the glass.The flavor of the fresh mint fell flat, so I sent away for a bottle of pure mint extract and put the testing on hold for a few days. While waiting for my shipment to arrive I couldn’t stop thinking about this recipe. What if . . . I just added the mint extract to my go-to cinnamon bun smoothie? What if . . .  I used brown rice instead of sweet rice? What if . . .  I just start from scratch? And the chocolate . . . what if I shave it and stir it in when ready to serve? By the time the extract arrived, I had it sorted out: almond milk, banana, dates, brown rice, oatmeal, mint extract and chocolate shavings. I tend to over-blend my smoothies to get them extra creamy, but that also makes them warm. I find that refrigerating them for a few hours allows the milk to absorb the starch from the oats and rice making for a thicker smoothie. A thicker smoothie helps the chocolate shavings maintain their buoyancy. All of this obsessing paid off with a Mad Good Mint Chocolate Smoothie that’s smooth, creamy, slightly sweet with a tinge of mint and specked with chocolate. Mix up your own batch of blissful madness today. Thanks for being Vegi-curious.

Mint Chocolate Smoothie

Makes one or two servings

1-½ cups almond milk
1 large frozen banana, sliced
¼ cup old fashioned oats
¼ cup cooked brown rice
4 pitted dates
1/8 teaspoon mint extract
¼ teaspoon vanilla extract
Shaved chocolate

Combine all of the ingredients, except the shaved chocolate, in a high-speed blender and process until smooth. Pour into a glass and stir in shaved chocolate. If you would like a thicker smoothie you can place in the refrigerator for a few hours.

05 Apr 2017

Irish & Italians: Corned Beets & Cabbage Dinner

Corned Beets & Cabbage with Chive Potatoes

St. Patrick’s Day was never one of my favorite holidays, but I did enjoy the corned beef and cabbage dinner my parents would make for the occasion. (Actually, I’d take a St. Joseph’s zeppole over corned beef and cabbage any day, but that’s another story.) I don’t remember them having it any other time of the year, so it was a really special treat for us. I remember one St. Patrick’s Day when Dad had a seizure and spent the day in the emergency room and Mom had to leave the dinner partially cooked on the stove. I think Dad, the trooper that he was, was more upset about the ruined dinner than about being in the hospital. Or the time, shortly after she moved in with us, when Mom passed out and hit her head on the kitchen floor for yet another St. Patrick’s Day emergency room visit. I guess the luck of the Irish doesn’t cover the Italians. So I wanted to pay homage to St. Patrick Day (and my parents), and came up with this Corned Beets & Cabbage Dinner. The cabbage, beets, carrots, onions and garlic are braised with vegetable stock, vinegar and pickling spices. I used red cabbage since I new everything would turn purple from the beets. Even the carrots take on a different color. The potatoes are made in an instant pot, but you can use baked potatoes or your favorite steamed or roasted potato recipe. I struggle to find cabbage recipes that we both really enjoy, but I have to say that this recipe came out very tasty. The aroma of the corning spices bring back memories of the corned beef and cabbage simmering for hours in my parents’ kitchen. Remembering all of the happy St. Patrick’s Days spent with my parents, here’s an Irish toast from an Italian girl:

“To all the days here and after
May they be filled with fond memories, happiness, and laughter.”

Thanks for being Vegi-curious.

Corned Beets and Cabbage

Braising Ingredients:

3 Tbsp. brown sugar
½ tsp. mustard seeds
8 whole allspice berries
4 whole cloves
2 small bay leaves
½ tsp. black peppercorns
12 whole juniper berries
½ tsp. onion powder
½ tsp. ground celery seeds
2 whole garlic cloves
¼ cup vinegar
2 cups hearty vegetable broth

1 lb. beets, sliced into ¼” thick x ½” wide strips
8 oz. carrots, sliced into strips ¼” thick x ½” wide strips
1 small head of red cabbage

Place all braising ingredients in a deep saute pan. Bring to a boil. Add beets to liquid and place remaining vegetables on top. Lower heat to a simmer, cover and and cook until vegetables are soft and liquid has evaporated. This could take 30 minutes or longer depending on how soft you like your vegetables.

Herbed Potatoes in an Instant Pot

2 lbs. “creamer” potatoes, cut in half (about 1-1/2” chunks)
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon dry mustard
Salt to taste (optional)

Place all ingredients in Instant Pot insert. Add ½ cup water. Pressure cook on high for 6 minutes, then quick release pressure.

Variation: omit rosemary and thyme and add 1 tablespoon dried chives

14 Mar 2017

Bowled Over: Fennel, Farro & Fagioli

Fennel, Farro & Fagioli

Have you ever been “bowled over”? The term is synonymous with amazed or astonished. When I uploaded this photo of my Fennel, Farro & Fagioli it struck me how a dish of full of beans, fennel, farro and greens could have the ability to bowl me over. This recipe hits on so many aspects of a complete whole food, plant-based meal. It’s made with beans, greens, vegetables, whole grains and uses very little/no oil and salt. Who could ask for anything more? Bowl someone (or yourself) over today with a bowl of Fennel, Farro & Fagioli. Thanks for being Vegi-curious.

Fennel Farro e Fagioli
Makes 4 servings
1 small onion
1 small fennel bulb
1 carrot
1 celery stalk
4 garlic cloves
Olive oil (optional)
½ tsp. fennel seeds, ground
1 tablespoon tomato paste
3/4 teaspoon crushed red pepper flakes
3 cups white or red beans (or two 15 oz. can)
½ cup uncooked farro
3 to 4 cups water
1 teaspoon Better Than Boullion vegetable or “No Chicken” base (optional)
a few handful of arugula or other greens
Cut onion, fennel, carrot and celery into pieces. Process in food processor until finely chopped. Add garlic and pulse a few times.
Coat bottom of large saucepot with olive oil and heat over medium-high heat. (You could heat 2 tablespoons of water to omit the oil.) Add vegetables and cook until softened and lightly browned. Add ground fennel and red pepper and cook for 1 minute. Add tomato paste and stir to combine. Add farro, beans, water and bouillon. Bring to boil, then reduce heat to simmer. Cover and cook for 25 minutes. Add arugula during the last few minutes of cooking.

16 Feb 2017

Stay-at-home Romantic: Moroccan Eggplant Spread

Zalouk

When Valentine’s Day falls on a weekday and instead of making reservations you would rather make your own quiet celebration at home, you just might be a “stay-at-home” romantic. With a little advanced planning, you can enjoy this make-ahead, Mediterranean-inspired meal that will still taste fresh with a minimal amount of time spent cooking on Valentine’s Day. Today’s recipe is for Zalouk, a delectable spread made with eggplant, tomatoes and exotic Moroccan seasonings. I was introduced to Zalouk a few weeks ago at a nearby restaurant. Their version is tasty, but it contains quite a bit of olive oil. I wanted to come up with a version that is virtually fat free. I put a light coating of olive oil in a non-stick skillet before adding the eggplant and tomatoes, but you can add more olive oil if desired. You can serve it warm or at room temperature. My recommendation for an effortless Valentine’s Day meal that looks and tastes like you were cooking all day is to make the Zalouk and my Turkish Lentil Soup a few days ahead of time. Prepare this refreshing Fennel Salad right before dinner and round out the meal with warm pita wedges or a loaf of crusty Italian bread. Even if you don’t leave room for dessert, these miniature Pistachio Date Nests and a glass of bubbly are a sweet way to wind down your evening. Thanks for being Vegi-curious.

Morrocan Eggplant Spread (Zaalouk)

(makes about 2 cups)

Olive oil (optional)
1 large eggplant, skinned and diced
2 large tomatoes chopped
2 garlic gloves, finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
Fresh lemon juice

Heat a non-stick skillet on medium-high heat. (You may lightly coat the skillet with olive oil.) Add eggplant, tomatoes, garlic, paprika, cumin, salt and coriander. Cook until eggplant and tomatoes are mushy and thickened, adding water if necessary to prevent sticking. Stir in desired amount of lemon juice. Serve warm or cold, as a side, a dip or a spread.

12 Feb 2017

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