Tuesday, July 13, 2010

Sauteed Eggplant with Garlic, Cumin & Feta



A promised, more eggplant recipes! This one was made as an accompaniment to the Feta Cucumber sandwiches in my last post.

The original recipe called for the Garlic-Cumin concoction to be used as a vinaigrette, but I wanted something with cooked garlic, so I ended up throwing the vinaigrette in the pan with the eggplants at the last minute for a minute or two. Also, since I only had fingerling eggplants, I opted to sauté the eggplants instead of grilling them. 

Here is the original recipe, from Kalyn's Kitchen: Grilled Eggplant Recipe with Garlic-Cumin Vinaigrette, Feta, and Two Herbs

Ingredients
1 large fingerling eggplant, cut in uniform slices 3/4 inch thick
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro
1/4 cup crumbled feta
1/2 tsp crushed garlic
1/4 tsp salt
1 1/2 tbsp fresh lemon juice
1 shallot, finely minced
1/2 tsp ground cumin
pinch cayenne pepper
3 T extra-virgin olive oil

Directions
1. Put garlic, salt, lemon juice, and shallots or red onion into food processor fitted with steel blade, Pulse until all ingredients are well combined, then let sit for 10 minutes. (This could also be done in a blender.) After ten minutes, put mixture in small bowl, stir in ground cumin and cayenne pepper, then whisk in olive oil.
2. Heat olive oil in a pan over medium heat, and saute the eggplants for about 5 minutes. Add the garlic-cumin mixture to the pan and stir. Let it simmer with the eggplants for about a minute or two.
3. To serve, top with crumbled feta and herbs.



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