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March 16, 2009

Roasted Eggplant Dip

I was planning to make some baba ganoush, but the nearest supermarket was out of tahini. I made this instead, based on Mark Bittman's recipe for eggplant caviar. It's lighter than baba ganoush, and very lemony.

The Ingredients

The Steps

  1. Preheat the oven to 500 degrees F.
  2. Prick the eggplant with a knife and brush lightly with olive oil. Put on a baking sheet and roast, turning occasionally, until the eggplant gets soft and starts to collapse. (15-30 minutes).
  3. Remove the eggplant from the oven and let it cool. When it is cool, scoop out the flesh and put in a food processor.
  4. Add the other ingredients and pulse until the eggplant is chopped, but is not quite a perfectly smooth puree. Taste and adjust seasonings.

Posted by spaceling at 10:03 PM

March 11, 2009

Braised Carrots and Chickpeas

This makes a nice herby but sweet side dish, or could be a complete vegetarian meal with a bit of bread, rice, or couscous to mop up the broth. (Actually, bread, rice, or couscous to mop up the broth would be nice in any case - I didn't think of it when preparing last night's dinner, though.)

The Ingredients

The Steps

  1. Heat the olive oil in a saute pan until hot. Add the onion and cook for 5 minutes or so, until the onion starts to soften.
  2. Add the carrots and cook, stirring occasionally, for another 5 minutes or so. (I just let the carrots cook while I prepped the sage, parsley, lemon, and the ingredients for the rest of dinner.)
  3. Add the chickpeas, sage, lemon zest, and enough broth to not quite cover the mixture in the pan. Stir it all up and bring it to a simmer.
  4. Cover and cook until the carrots are tender, but not mushy. Probably about 8 to 10 minutes, depending on how thick the carrots were cut.
  5. When the carrots are done, stir in the parsley, the lemon juice, and the butter, if using.

Posted by spaceling at 07:24 AM