Traveling East


3 comments

Still trying to purge the kitchen, I tried a new recipe found in an edition of Vegetarian Times magazine that a friend of mine gave me recently. I chose to make the Double Coriander Eggplant Tagine mostly because the picture in the magazine looked appealing and then because I had most of the ingredients already.



Double Coriander Eggplant Tagine


Eggplant Tagine:
2 Tbsp. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. honey
1/2 tsp. red pepper flakes
1 28 0z. can chopped tomatoes
1/4 cup chopped cilantro

Cilantro-Mint Yogurt Sauce:
1 cup low-fat Greek-style yogurt
1/3 cup chopped cilantro
2 Tbsp. chopped fresh mint
1 Tbsp. olive oil
1 tsp. sugar

Directions:
1. To make Eggplant Tagine: Heat oil in a skillet over medium-high heat. Add onion and garlic; sauté 5 minutes, or until softened. Add eggplants, coriander, cumin, honey, and red pepper flakes. Sauté 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 mminutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
2. To make Cilantro-Mint Yogurt Sauce: Purée all ingredients in food processor or blender until smooth. Season with salt and pepper.
3. Serve tagine warm over steamed couscous or bulgur (or brown rice if avoiding gluten), topped with Cilantro-Mint Yogurt Sauce.

My Review:
I like spice, but I should have known that this would be an interesting combination of flavors since I did make that taboulleh salad that I didn't enjoy, but looked really pretty. I will say that for me the tomato-based sauce was wonderful. I loved the bulgur and I was glad to be able to use it in something. It was just sitting in the pantry. And the coriander was a pleasant discovery. I purchased the coriander seeds and used my molcajete (mortar and pestle) to grind it. Oh, such a lovely aroma this spice has. I must find other ways to use it.

I won't be quick to say that food from this part of the Eastern world is not for me, but I will say that I need to try more things. Maybe even go to a restuarant and try the dish before I attempt it at home. At least then I would know how it was supposed to taste.

Well, that's done. I love this Vegetarian Times magazine. I've learned so much about the benefits of cranberries, garlic, and other foods. It is quite interesting.

The dishes have been washed, the kitchen cleaned, my schoolwork done, so now I believe I will do a little crocheting while I watch part one of Grey's Anatomy online. I have to catch up.


Good night!

3 comments:

  1. So long since I saw your kitchen! Still re-decorating it?

    ReplyDelete
  2. No, I haven't been redecorating. I've been spending most of my time just making sure it stays clean. :-) Maybe I can get the tiled backsplash done this summer since I will be off work.

    ReplyDelete
  3. You know what. I've never tasted eggplant. I need some meat in my meals.. does the eggplant satisfy the urge for meat?

    ReplyDelete

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