Eggplant in mustard and tomato sauce
from: http://www.justapinch.com/recipes/side/vegetable/eggplant-in-mustard-and-tomato-sauce.html?p=1
6 pieces of eggplant (comes off one big eggplant)
1 tsp mustard seeds, ground / paste
1/2 c tomato puree
2 green chilli
salt to taste
4 Tbsp oil
Rub eggplant pieces with little salt and either fry them in a pan till cooked or you can microwave those brushing with little oil till cooked and goldenish.
Arrange the pieces in a dish
To prepare the sauce, paste together the tomato puree and mustard paste / seeds / or ground mustard. In the same pan add remaining oil and add the paste.
Add salt, green chilly and cook till oil separates adding little water in between. (You can add water per your required consistency.) Pour the Mustard and tomato sauce over the fried eggplant and serve with rice, roti, bread.
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
http://www.cafemom.com/group/107096/forums/read/17176156/Eggplant_and_Goat_Cheese_Sandwiches_with_Tomato_Tarragon_Sauce
1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs (I used plain Panko)
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds
1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.
10 Fresh Summer Recipes for Sweet Corn:
http://www.thekitchn.com/sweet-corn-recipe-roundup-123014
Herbed Sweet Corn and Tomato Salad
http://www.thekitchn.com/recipe-herbed-sweet-corn-and-t-94408 serves 6
6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup (or small handful) fresh mint leaves
1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage
1 tablespoon olive oil
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled
Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool.
Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.
When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.
Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!
No comments:
Post a Comment