Pepper-Stuffed Eggplant and Hot-Pepper Cucumbers

Posted on Tuesday 24 April 2012

eggplant types
Reading the May 2012 Food & Wine magazine there was a recipe in Istanbul’s new meze masters for Roasted Eggplant with Tomato Dressing (p. 150). We’ve no tomatoes left in house, but the rest could work with these little ones. I roasted them whole at 425 for almost an hour. I forgot to pierce them. It didn’t seem to matter. I cut the tomatoes, the salt and most of the oil and sugar from the recipe.

I grilled a green pepper, let it cool and chopped it into a marinade of:

1 clove of garlic, minced,
1 tbsp white wine vinegar
pinch sugar
tsp lemon juice
2 hot piri piri peppers, chopped
2 tbs olive oil.

A slit in the eggplants and a hole made to plug in the filling. That turned out well. The differences in colors of the eggplant types were lost while baked. The white one stayed most firm, the dark one went most towards watery. The speckled one was most creamy.

Grilled fennel and baby bok choi bathed on the grill with a gingered water (dried ginger and some boiled nub of fresh ginger with a pinch of herb bouillon).

cucumber salad
Cucumber made into a salad by tossing with strawberry salsa (which has hot pepper among other things), dried dill and apple vinegar. Like a peppier version of raita.

sweet peas
p. 76 of the magazine has a recipe for “Green Beans 2 Ways”. The snap peas followed suit. They were fried for a couple minutes in Earth Balance margarine and minced garlic until starting to brown then the sauce. I was rather loose with measuring but

1/2 cup water
2 tbs dried tarragon
2 tsp dried rosemary
1 tsp dried lemon peel
1″ in all of orange zest
1 clove garlic, minced
pinch herb bouillon

I cooked the peas in that for 2-3 minutes then removed them and reduced down the sauce to pour overtop. And topped with more zest of orange.

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