a good harvest
Blog Tools
Edit your Blog
Build a Blog
RSS Feed
View Profile
« October 2013 »
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31
You are not logged in. Log in
Entries by Topic
All topics  «
Education and Values
Harvest Hills Farm activity
Home Environment
Nutrition and food safety
Sunday, 6 October 2013
Loads of Eggplant? Try this crockpot Eggplant Stew
Topic: Recipes

It seems we wait all Summer for Eggplant and get a few at a time--enough to add to a grilled vegetable medley--then maybe a few more for Roasted Eggplant dip, then a little casserole. But at the end of the season,  BAM!- the last several all mature at the same time and we're loaded.

 If that's the case, then make a batch of this  



Middle East-inspired Eggplant Stew

in the Crockpot! 



 Middle East-inspired Eggplant Stew

Prep a large, 5 quart crockpot with spray oil.

You'll need at least 6-8 eggplant of the Japanese or Ghost varieties or 2 large Black Beauty or Italian variegated globe variety eggplants (select enough to yield about 4 quarts of raw, cubed eggplant.)

Peel and cut eggplant into large cubes. Sprinkle with salt, let set for 30 minutes, rinse and place in a large bowl.

Add to the cubed eggplant, 2 tbsp of olive oil and toss in the large mixing bowl. Then, add the following ingredients:

1 (14.5-16 oz) can of diced tomatoes with the juice

1 small can of tomato paste

1 Tbsp. Lemon juice

6 cloves of garlic, chopped

1 red or yellow onion, chopped

½ tsp cinnamon, ½ tsp tumeric, 1 tsp red pepper flakes, 1 tsp dried Herbs de Provence blend

Combine together in large bowl and then transfer to the crockpot. The 5 quart crockpot is basically filled almost to the rim. Cook on “low” for 6-7 hours. The volume will have reduced by half.

Add ½ cup of split yellow peas and 1 can of rinsed and drained chickpeas. Cook one more hour.

Serve over organic, brown basamati rice. Perfectly vegetarian!




Posted by Karen at 14:44 CDT
Share This Post Share This Post

Newer | Latest | Older