I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!
1 lb spaghetti 2 medium to large eggplants peeled and cut in small cubes 2 T olive oil 2 T toasted sesame oil 4 cloves garlic, minced 1 T fresh ginger, minced or 1.5 tsp powdered ginger 1 red pepper, diced 2 cups veggie or faux chicken broth 4 T soy sauce 3 T balsamic vinegar 2 T brown sugar 2 tsp sriracha 1 T cornstarch 1 cup roasted peanuts, coarsely chopped, if desired Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired Chopped scallions, if desired Diced fresh avocado if desired
Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves Add eggplant and fold to coat Bring to a simmer and cook covered until eggplant is soft Prepare pasta per directions, then drizzle with the rest of the sesame oil Whisk the cornstarch into the remaining .5 cup of broth and add to the pan Continue to simmer and stir until it thickens Reduce heat and cook 5-10 more minutes to allow taste to develop Gently toss with the pasta Add tofu, peanuts, scallions, and avocado to taste and serve
When you have some veggies and a trying to get creative, who knows what will happen?
2 Small Eggplants, peeled and cubed 4 TBSP olive oil 1 medium onion, diced 2 medium carrots, peeled and chopped 1 large red pepper, seeded and chopped 1/2 tbsp minced garlic 1 tsp oregano 1 tsp smoked paprika 1/2 tsp turmeric 1 tsp coriander 1 tsp cinnamon Salt and pepper 2 Zucchini, peeled and sliced 1 large (or 2 small) and diced tomatoes 2 cans of chickpeas or 3-4 cups prepared chickpeas 1.5 cups of water from chickpea cans or chickpea prep 1 bunch of kale, trimmed and chopped Pearl/Israeli couscous Vegetable broth Process
Salt eggplant and allow to sweat in a colander for 1 hour. Rinse and pat dry.
Sauté onion, peppers, carrots in olive oil for 3-5 minutes. Add garlic and spices. Cook an additional 3 minutes. If you do this in a cast iron pan, you’ll have one less pan to clean later!
Add tomatoes, chickpeas and chickpea liquid, eggplant, and zucchini. Bring to a boil, add kale, and allow to cook at a low boil for 10 minutes. Meanwhile, preheat oven to 400*
Transfer the whole shebang to the oven and bake for 40 minutes. Check at 20 minutes and add additional water if necessary.
Meanwhile, prepare your couscous in broth according to directions.
Serve stew with a heap of couscous and a drizzle of olive oil, a spoon of yogurt or sour cream, and some olives.
2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil
Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread. Process