To continue with the yumminess from yesterday I made dry fried eggplant stacks with two delicious sauces. Both wonderful but very different... which one do you like best?
Eggplant Stacks with Hot & Cool Sauces
1 medium eggplant
- Slice eggplants in 0.5-1 cm rounds
- dry fry on a good non stick pan (or griddle if you want the nice lines) until tender and golden
- be patient, undercooked eggplant isn't so yummy
- when done keep covered to retain heat & cook another batch
- whilst frying in batches make sauces
Hot Sauce
Makes 2 serves
aesofatida 1/8tsp
1/2 tsp chili
1 tsp cumin
1 tsp coriander
1 tsp tumeric
8 cloves
3 tbsp tomato paste
1/4 tsp cardamon
2 tsp white vinegar
1 tsp tabasco
1/2 cup stock
1/2 cup warter
pepper to taste
- toast spices (dry fry until fragrant)
- add tomato paste & cook for 2 mins
- add liquid ingredients- vinegar, stock, water, tabasco
- simmer until sauce thickens (approximately 3 mins?)
Pea, Coriander, Lime & Mint Sauce
Makes 4 serves
2 cups peas (frozen)
1 cup stock
1 cup chopped fresh coriander
1/4 cup chopped fresh mint
Juice of 1 lime
Zest of 1 lime
- defrost peas (leave out or pour boiling water over them)
- chop herbs
- zest & juice lime
- combine all ingredients
- blend to a smooth consistency
- Assemble cooked eggplant
- layering with sauces
- chop & sprinkle with fresh coriander
- enjoy!
Today is one of those days that you wish would just end. I have an assignment to finish while the plumber is playing the drums on the shower pipes/tiles/wall because they're leaking into the apartment downstairs. Fun? Yeah no...
Hope you're all having wonderful days,
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