Later On

A blog written for those whose interests more or less match mine.

Tasty eggplant grub with tomatoes

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This turned out extremely well. Quite different from other recent grubs. Worth a repeat, definitely. In 4-qt sauté pan:

2 Tbsp EVOO
1 large onion, chopped
4-6 large shallots, sliced thin

Sweat shallots until quite limp, adding:

good pinch of salt
sprinkling (generous, if you’re me) of crushed red pepper
grinding of black pepper
1-2 tsp paprika (love it)

When shallots are really cooked, but before they brown, add:

A lot of garlic, minced—basically, an entire head of garlic, cloves peeled, trimmed, and minced

Sauté until fragrant, about a minute. Then add (and thus: have ready):

6 oz firm tofu, cubed small
4 domestic white mushrooms, of a good size, sliced
1/4 c pignolas

Sauté, stirring with spatula and scraping pan, for a few minutes, then add and stir together:

1 large bunch Italian parsley, chopped
1/4 (or 1/2, if you want) head green cabbage, chopped
1 red bell pepper, seeded and chopped small
1 c cooked black rice

Sauté, stirring frequently. Evidence of sticking will soon ensue. Add:

2 Tbsp red wine vinegar
1/2 c red wine

Stir and scrape with spatula to deglaze pan. Add:

1 Italian eggplant (the black banana-shaped ones), diced fairly small
28-oz can diced organic fire-roasted tomatoes
1/2 c (or a bit more) Kalamata olives, halved
more red wine if it seems desirable

Stir well together. This would be a good place to add oregano, but I didn’t. Should have.

Cover, simmer 30 minutes, stirring occasionally.

Variations: I think I’ll top this with shredded Parmesan for at least one meal—and, logically, yogurt topping also. Lemon juice (and zest) instead of red wine vinegar would be good, too, and then Amontillado instead of red wine. Worcestershire sauce or anchovies are a possibility—in fact, I’m going to add anchovies now: just the direction I want to go.

Template: Hit four-square, as you see. It’s more black rice than I would normally use, but I was finishing off a pan, and this looks to be at least three meals. (One cup rice = 2 full starch servings or 3 starch servings of my size.) Greens there (and this would be good also with spinach or red chard), protein. And plenty of peppers.

Tomorrow I’m making a pork-cabbage-fennel-apple-sweet onion-garlic-raisin-walnuts-rice grub: the name pretty much says it all. I’m torn between white rice and black. I’m going with wild rice as a compromise.

UPDATE: When I refer to my “spatula”, I mean this spatula except that the width is 4″ (less than shown). The 11″ handle with 4″ spatula turns out to be my most useful tool when cooking at the stove: for stirring (it stirs better than a wooden spoon because it’s wider), for scraping (the flat side scrapes well), and for turning. You can specifically request that model with a 4″ width, and they’ll make it for you. That’s what I recommend. I have three of them: I’m never going to be without one. Well worth the price, in my opinion.

Another option: Order this spootle as a spatula—i.e., no “spoon” dip. (Reason: the spatula format is more agile and not so thick as the spootle.) The 12″ handle is nice, too.

Written by LeisureGuy

29 March 2012 at 5:30 pm

Posted in Daily life, Food, Grub, Recipes

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