June 18, 2013 § 1 Comment
Funny how when I make a salad, sauce or spread for a gathering of friends, the recipe always turns out to be from the Moosewood Cookbook. Not kidding. For flavor profiles that were developed back in the crunchy ’70s, the Moosewood’s recipes really seem to be a hit with people in the 2010s. Their popularity doesn’t seem to have anything to do with being mindful of healthy eating and instead has EVERYTHING to do with the fact that this food tastes awesome. Good-tasting food is an instant classic.
The most recent dish to receive the “Oh man, I seriously need this recipe” comment is Spicy Eggplant Relish. Keep it in an all-veggie-ingredients-minced form, or mash it into a chunky puree after cooking. In either state of consistency, it can be used as a topping for crackers and pita, as a sandwich spread, or even tossed onto a veggie burger (or a real burger if you’re into that kind of thing).
And don’t let the “spicy” descriptor dissuade you. You’re in control of the spice. Make it as light or spicy as you wish.
Spicy Eggplant Relish (ala The Moosewood Cookbook)
2 tbs. olive oil
1 cup minced onion
1 medium eggplant, diced (I kept the skin on, it’s fine)
1/2 tsp. kosher salt
1/2 tsp. cumin
1 medium red bell pepper, minced
1 medium clove garlic, minced
1 tbs. lemon juice
cayenne to taste (start with 1/4 tsp.)
1. Heat oil in pan. Add onions, eggplant, salt and cumin. Saute on medium for 15-20 minutes or until the eggplant is tender (but not mush). 2. Add in the pepper. Saute for about 8-10 minutes.
3. Stir in garlic and lemon juice and continue cooking another 5 minutes. Sprinkle in the cayenne, let it sit for a bit, then taste. Add more if you need more heat. Same goes for salt. Mash or not to mash, it’s up to you. Serve it straight away or let it come to room temperature. Cold is good, too, straight out of the fridge, but I prefer it room temp.
March 19, 2013 § 1 Comment
The best things in life aren’t necessarily free. They are unexpected. The sudden burst of sunset as the day’s snowstorm pulls away. The street fair you happen upon while heading on an errand. The new friend you meet just randomly. You didn’t mean it, plan it, expect it—and then there it is and you’re incredibly happy with an unexpected smile. Really, it’s the best.
This recipe is like that. Unexpected and happy and the best. Well, maybe not the best best, but the unexpectedness of it pushes it right up there. It’s one of those recipes you find while you are on your way to something else. In this case I was in search of something new to do with sweet potatoes (I don’t want to burn myself out on Sweet Potato Wontons with Cashew Sauce ala Garum Factory). And while flipping through the pages that Sundays at the Moosewood Restaurant’s index told me to search, I just randomly and unexpectedly happened upon this relishy goodness.
I’m a fan of Moosewood’s sauces and relishes. Their Spicy Eggplant Relish (The New Moosewood Cookbook) is a definite go-to for me, as it their savory onion marmalade (Moosewood Restaurant Low-Fat Favorites). This particular recipe was in the cookbook’s chapter on India—not a chapter I’d normally hang out in. Nor is something with the word “fiery” in the title a recipe I’d eagerly seek out. But I saw it, and I made it, using it as a condiment for today’s Roasted Eggplant on Whole Wheat Baguette. And it was unexpectedly delicious.
Fiery Onion Relish (from Sundays at the Moosewood Restaurant)
1 cup minced onion (use sweet onion if you want a mellow onion flavor)
4 tsp. lime or lemon juice (I used lime)
1/2 tsp. sweet Hungarian paprika
1/4-1/2 tsp. cayenne
salt to taste
Combine all the ingredients in a small bowl. Stir with a fork to mix well. Set aside for 30 minutes before using to blend flavors. The relish is meant to be spicy hot. The more cayenne, the spicier it is. Yields 1 cup and can be refrigerated for several days.
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.