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!
