Are you ready for the holidays? Surprisingly I am; gifts are purchased, decorations are up, and I’m going to bake cookies later today. We’re hosting Christmas this year for Dan’s family - all @30 of them - we’ll need a few card tables to get through the dinner part but other than that we’re good and looking forward to getting the band back together (so to speak).
In my shopping travels, I’ve been searching for a cast/enamel brasier. I know you are shaking your head at this moment saying “girl those are for meat, you don’t eat meat” wrong. Dan did a lovely fish dish on Saturday and last night I did a Simple Greek-Style Eggplant that will definitely be made again and again.
Eggplant is one of those vegetables that gets a bad rap - not everyone loves it - but I love eggplant in all of its forms - globe, Japanese, white, purple, red, striped - you name it I love it. Also known as aubergines, eggplant belongs to the nightshade family and is used in many different dishes around the world. Many people consider it a vegetable however, they are technically a fruit as they grow from a flowering plant and contain seeds. This year we grew a dwarf version of eggplant - it was prolific, had very few seeds, and was not bitter.
There are also many health benefits they are low in calories and carbs and contain manganese, folate, potassium, and vitamins K and C. They are high in antioxidants and may reduce the risk of heart disease, and help with blood sugar control and weight loss. This simple and delicious fruit is a great addition to any healthy diet.
But enough about the science! Let's eat - also, check out that beautiful brasier.
Ingredients:
1 large globe eggplant cut into cubes
1 large yellow onion - chopped
1 green bell pepper - diced
1 carrot - peeled and chopped
6 large garlic cloves - minced
2 - 3 bay leaves
1.5 tsp smoked paprika
1 tsp ground coriander
1 tsp dry oregano
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ground pepper
dash of salt
28 ounces chopped tomatoes
2 - 15 ounce cans of chickpeas (I used 1 chickpea and one white Canelli)
olive oil
fresh herbs to garnish - i.e. parsley and/or mint.
Instructions:
Heat oven to 400 degrees F.
Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside 20 minutes or so to allow the eggplant to "sweat out" bitterness. Rinse with water and pat dry.
In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrots. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
Add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from the stovetop, cover, and transfer to oven.
Cook in the oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
When eggplant is ready, remove from oven, and garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Thanks for stopping by!
