1 medium eggplant
2 tablespoons extra-virgin olive oil
1 each ginger root piece, 3/4" thick, julienned
1 each jalapeno pepper, seeded and slivered
1 teaspoon whole cumin seeds
2 each yellow bell peppers, chopped
1 medium zucchini, coarsely shredded
2 each tomatoes, peeled and chopped
2 tablespoons lime juice
salt and pepper
olive oil spray
minced cilantro for garnish
Servings: 2
1. Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish and bake until butter soft, 15 to 20 minutes. Cool slightly and scrape off most of the charred skin. Coarsely chop.
2. Heat oil in a skillet over moderate heat. Add ginger, jalapeno and cumin and fry for 30 seconds. Stir in bell peppers and saute till softened (6 to 8 minutes). Add zucchini and tomato and cook for 2 minutes, cool slightly. Place eggplant in a food processor and pulse briefly to puree coarsely. Add pepper mixture and process until the vegetables are coarsely chopped. Add lime juice and season. Pack into a crock and spray with olive oil. At serving time, garnish with cilantro. Cover and store in fridge for 1 week.
Servings: 2
2 tablespoons extra-virgin olive oil
1 each ginger root piece, 3/4" thick, julienned
1 each jalapeno pepper, seeded and slivered
1 teaspoon whole cumin seeds
2 each yellow bell peppers, chopped
1 medium zucchini, coarsely shredded
2 each tomatoes, peeled and chopped
2 tablespoons lime juice
salt and pepper
olive oil spray
minced cilantro for garnish
Servings: 2
1. Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish and bake until butter soft, 15 to 20 minutes. Cool slightly and scrape off most of the charred skin. Coarsely chop.
2. Heat oil in a skillet over moderate heat. Add ginger, jalapeno and cumin and fry for 30 seconds. Stir in bell peppers and saute till softened (6 to 8 minutes). Add zucchini and tomato and cook for 2 minutes, cool slightly. Place eggplant in a food processor and pulse briefly to puree coarsely. Add pepper mixture and process until the vegetables are coarsely chopped. Add lime juice and season. Pack into a crock and spray with olive oil. At serving time, garnish with cilantro. Cover and store in fridge for 1 week.
Servings: 2
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