Our eggplants have gotten a second wind. They always seem to thrive in the cooler weather of September, and we have a good crop ready to harvest at the moment. With this change of weather, perhaps many of you are ready to move on to some fall veggies, but I have two delicious recipes to share which I hope you will give a try. They are well-suited to fall weather and make great use of this wonderful vegetable.
“Roasted eggplant with tomatoes and mint” is a dish I just had the pleasure of eating this evening. It was recently posted on Smitten Kitchen and can be found here.
Spicy Lebanese Stew
from The Tomato Cookbook by Christine France
Serves four as a main course
3 large eggplants, cubed
200g/7oz/1 cup dried chickpeas, soaked
4 T. olive oil
3 garlic cloves, chopped
2 large onions, chopped
½ t. ground cumin
½ t. ground cinnamon
½ t. ground coriander
3 x 14 oz cans chopped tomatoes
7 oz fresh tomatoes, chopped
salt and ground black pepper
cooked rice, to serve
For the garnish
2 T. olive oil
1 onion, sliced
1 garlic cloves, sliced
fresh cilantro sprigs
Drain the chickpeas and put in a pan with enough water to cover. Bring to a boil and simmer for about 1 hour or until tender. Drain.
Heat the oil in a large pan. Add the garlic and onions; cook gently, until soft. Add the spices and cook, stirring, for a few seconds. Stir in the eggplant and stir to coat with the spices and onion. Cook for 5 minutes. Add the tomatoes and chickpeas, and season with salt and pepper. Cover and simmer for 20 minutes.
To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and garlic. Fry until golden and crisp. Serve the stew with rice, topped with the onion and garlic, and garnished with coriander.
- While we still have some fresh, flavorsome tomatoes in season, use them instead of canned tomatoes. You will need about 6 large tomatoes.
- If you are in a hurry, substitute 2 – 14 oz cans of chickpeas for dried. Rinse and drain before adding to the tomato mixture, and cook for about 15 minutes.