Spicy Eggplant Relish ala Moosewod
July 22, 2011 § 1 Comment
One of the things we do when we spend time in Provincetown is head over to the Saturday farmers market. This time of year the stalls offer some great fresh produce we haven’t seen locally since last summer. This time we picked up two smallish eggplants. Versatile! Yummy! Pretty! Eggplants are all of the above … And also a bit short-lived on the countertop, especially in weather like this.
What to do with them? We could grill. We could stuff. We could make lasagna. We could bread. And we did none of those. Instead, when they began getting “long in the tooth,” we turned to an old standby – spicy eggplant relish.
I pulled this recipe from my Moosewood cookbook a few years ago for a get-together and used it as a dip. It got a great response. We used the leftovers in numerous ways, such as a spread for sandwiches, and also as an eat-by-the-forkful snack. Can’t remember exactly which Moosewood cookbook it came from, possibly the original. Luckily its a popular recipe and we were able to find it online – hey, we’re on vacation, we don’t travel with old cookbooks.
2-3 Tbs olive oil
1 medium onion
1 small red pepper, large dice
2 small-medium eggplant, small cubes, don’t bother peeling
Salt, pepper and cayenne to taste
-heat oil over medium-low. Add onions and sautée until softish, 4-5 min.
-add cubed eggplant and red pepper. The eggplant will soak up a lot of the oil. Stir really well to coat all of it. Let it cook low and slow. Add a generous pinch or two of kosher salt and several turns of fresh pepper.
-Let it cook down awhile – 5 min or so. Add in as much cayenne as is appropriate for you. Cook partially covered for another 4-5 min.
-is the eggplant soft? Take it off the heat. Season with salt/pepper if needed.
We ran into one small problem during this – there was no cayenne in the house. How is that possible? We made due with some chili powder and red pepper flakes. The chili powder gave it a smoky flavor, making it a bit more savory. It was a good addition, actually. I added a bit too much red pepper flakes. Adding a small sliver of cheese when serving on a cracker will take care of that. Looking forward to having this in a tofu wrap for lunch. Perfect beach food.