Today’s recipe was inspired by having eggplants and potatoes on sale in the local supermarket. I also had some green garlic growing in my backyard (by the way, the garlic is the only edible by humans item, everything else is devoured by the animals).
Eggplant Stew
You will need:
3-4 Tbsp of olive or canola oil for cooking
1 big eggplant, peeled, cut into slices of 1/3 inch thickness
2 cans diced tomatoes (15 oz each)
2 medium size onions, peeled and sliced in wedges of 1/3 inch thickness
several garlic cloves, peeled and cut
parsley, washed and cut
5-6 red peppers, baked, peeled, cut into smaller pieces (optional)
salt, paprika, hot pepper flakes
Instructions:
Salt the eggplant and leave it to release some of its bitter liquid (I arrange the slices on a tilted platform to collect the liquid in the opposite direction of the eggplant). Squeeze the liquid out and fry to soften. Remove onto a paper towel to soak the excess oil. In a pot, heat some oil, and soften the onions and the garlic. Add the tomatoes and 15 oz of water. Bring to boil and simmer until garlic and onion are cooked (soft). Add the eggplant and if you have, a few red peppers. Simmer for five minutes, add the parsley. Turn off the heat and season with the spices.
3-4 Tbsp of olive or canola oil for cooking
1 big eggplant, peeled, cut into slices of 1/3 inch thickness
2 cans diced tomatoes (15 oz each)
2 medium size onions, peeled and sliced in wedges of 1/3 inch thickness
several garlic cloves, peeled and cut
parsley, washed and cut
5-6 red peppers, baked, peeled, cut into smaller pieces (optional)
salt, paprika, hot pepper flakes
Instructions:
Salt the eggplant and leave it to release some of its bitter liquid (I arrange the slices on a tilted platform to collect the liquid in the opposite direction of the eggplant). Squeeze the liquid out and fry to soften. Remove onto a paper towel to soak the excess oil. In a pot, heat some oil, and soften the onions and the garlic. Add the tomatoes and 15 oz of water. Bring to boil and simmer until garlic and onion are cooked (soft). Add the eggplant and if you have, a few red peppers. Simmer for five minutes, add the parsley. Turn off the heat and season with the spices.
Potato salad
You will need:
potatoes (10-12 medium size), peeled and cut into chunks
one can of corn (liquid removed)
several stalks of green garlic (washed and cut thinly)
one medium size onion (chopped thinly)
apple cider vinegar, salt and olive oil to taste
Instructions:
Boil the potatoes to soft. In a bowl, "massage" the onion with salt until it starts releasing its liquid (this procedure decreases the sharp taste). Mix the potatoes, onions and the rest of the ingredients. Season to taste and enjoy.
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