Aubergine and fig stew
Nov. 28th, 2012 01:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettMade a week or so ago, hence slight vagueness.
Ingredients
aubergine (1/2 one large, or some baby, per person)
sweet potato
garlic (whole cloves)
onions
dried figs (originally chosen because I was in a place that owned dried figs but not pomegranate molasses I LOVE BEING LET LOOSE IN OTHER PEOPLE'S KITCHENS :D)
liquidy tomatoes of some description
sumac
bay leaf
pepper
cinnamon
maybe there were fennel seeds or anise? caraway would probably also work
rice
butter
yoghurt
yoghurt
mint
goats' cheese (if you like!)
Method
Chop mint and mix with yoghurt; mash in goats' cheese if using. (I used it because there was a small sad scrag end that needed eating. It will cope fine without.) Put in the fridge to contemplate its life while you get on with everything else.
Chop aubergine and sweet potato into rough cubes. Roast in olive oil with a little seasoning & the whole cloves of garlic (peeled), for about half an hour.
Meanwhile sweat the onions (chopped roughly) over very low heat in butter & oil, in a covered pan. The aim is to get them colour without browning them.
Put the rice on to cook in plain water. You can add cloves at this stage if you're that way inclined.
When the ovening things are softened up, add them to the pan with the onions, sweat briefly, then add the tomato, sumac, and other seasonings, including chopped dried figs. (My aim was to get this very astringent, so I used quite a lot of sumac.) Let this simmer away by itself, covered.
When the rice is more-or-less done, stir some yoghurt through it, then arrange for there to be butter underneath it. Cover it and let it fry: the idea is that the bottom ends up crunchy. If you're super-enthusiastic, you'll transfer it into a wide shallow pan, in which you've melted the butter, to get maximum crunch; if you're like me, you'll just stick some butter down between the edge of the rice & the pan & you'll hope for the best.
When the rice has crunched up good & proper, serve it out onto plates. Dump stew on top of it & the yoghurt sauce on the side. Om nom nom.
Ingredients
aubergine (1/2 one large, or some baby, per person)
sweet potato
garlic (whole cloves)
onions
dried figs (originally chosen because I was in a place that owned dried figs but not pomegranate molasses I LOVE BEING LET LOOSE IN OTHER PEOPLE'S KITCHENS :D)
liquidy tomatoes of some description
sumac
bay leaf
pepper
cinnamon
maybe there were fennel seeds or anise? caraway would probably also work
rice
butter
yoghurt
yoghurt
mint
goats' cheese (if you like!)
Method
Chop mint and mix with yoghurt; mash in goats' cheese if using. (I used it because there was a small sad scrag end that needed eating. It will cope fine without.) Put in the fridge to contemplate its life while you get on with everything else.
Chop aubergine and sweet potato into rough cubes. Roast in olive oil with a little seasoning & the whole cloves of garlic (peeled), for about half an hour.
Meanwhile sweat the onions (chopped roughly) over very low heat in butter & oil, in a covered pan. The aim is to get them colour without browning them.
Put the rice on to cook in plain water. You can add cloves at this stage if you're that way inclined.
When the ovening things are softened up, add them to the pan with the onions, sweat briefly, then add the tomato, sumac, and other seasonings, including chopped dried figs. (My aim was to get this very astringent, so I used quite a lot of sumac.) Let this simmer away by itself, covered.
When the rice is more-or-less done, stir some yoghurt through it, then arrange for there to be butter underneath it. Cover it and let it fry: the idea is that the bottom ends up crunchy. If you're super-enthusiastic, you'll transfer it into a wide shallow pan, in which you've melted the butter, to get maximum crunch; if you're like me, you'll just stick some butter down between the edge of the rice & the pan & you'll hope for the best.
When the rice has crunched up good & proper, serve it out onto plates. Dump stew on top of it & the yoghurt sauce on the side. Om nom nom.
(no subject)
Date: 2012-11-28 02:06 am (UTC)(no subject)
Date: 2012-11-28 09:35 am (UTC)