Tag Archives: eggplant

1 1/2 tbsp olive oil
3 medium to large red bell peppers, medium rough dice
1 medium onion, medium rough dice
kosher salt and black pepper
2 large cloves garlic, minced

1. Heat olive oil in a pan over medium-high heat.
2. Once oil is hot, add the bell peppers and onion. Season with salt and pepper and cook for about 5 minutes, stirring frequently enough to avoid browning.
3. Add the garlic to the pan and cook for another minute.
4. Cover the vegetables with water. Bring to a boil and then simmer until 2/3 of the water evaporates.
5. With an immersion blender, puree until smooth.
6. Adjust seasoning and serve with roasted eggplant rollatini.

The sauce packs a surprising amount of flavor for such few ingredients. For this reason, as well as the smooth, luscious texture, it would serve as an excellent red pepper soup. Serve hot or chilled, and garnish with fresh herbs and heavy cream, or extra-virgin olive oil.

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Yup. That’s right. This recipe was inspired by David Kinch’s Eggplant Dirty Rice, as featured in Food & Wine, and adapted to shine as a main dish that does not need meat to stand out. This gumbo is mildly spicy that can be adapted to your taste.

2 Tbsp vegetable oil, plus 1 tsp
2 Tbsp extra-virgin olive oil, plus 1 tsp
1 medium onion, medium dice
1 green bell pepper, medium dice
4 stalks celery, medium dice
Kosher salt and black pepper
4 large cloves garlic, minced
1 medium eggplant (about 1 pound), medium dice
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper, or more to taste
2 Tbsp tomato paste
3 Tbsp soy sauce
1 cup brown rice
Chives or scallions, finely sliced, for garnish
Hot sauce, optional, for passing

1. Heat 2 Tbsp of each of the oils over medium-high heat in a heavy bottomed pot.
2. Once the oil is shimmering, add the onion, bell pepper and celery. Season with salt and pepper and cook, stirring often, until the vegetables begin to soften, about 5-7 minutes.
3. Add the garlic to the pan. Stir and cook for about 1 minute, or until fragrant.
4. Add the eggplant and season with salta and pepper. Cook, stirring often, until soft, about 8 minutes. Add the remaining 1 tsp each of the oils.
5. Stir in the paprika, cumin, chili powder, cayenne pepper and tomato paste and cook for 2-3 minutes.
6. Deglaze the pot with soy sauce.
7. Add brown rice to the pot, stirring until all grains are coated.
8. Add 4 cups of water and lower the heat to a simmer. Cook, stirring occasionally, until the rice is cooked, about 40-45 minutes.
9. Serve in bowls and garnish with fresh chives.

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