![]() ![]() Wrapping up a bunch of emails before I go get my car after that flat tire adventure. I usually make this with lamb but I’m all out of groceries so this is what I pulled together with what I found in my freezer. For more spice, sprinkle in extra cayenne, red chili flakes, fresh spicy peppers, or hot sauce. Taste and adjust seasonings as needed, making sure to add sea salt and pepper to your liking. Today, I added tarragon, lemon zest, pepper, turmeric, and more garlic while it simmered. Add the peanut butter and chopped kale, stirring well to incorporate the peanut butter. In a large saute pan, heat oil, and saute onions and garlic. Let it simmer for 15-20 minutes over medium heat. Roast the eggplant in a preheated 400 degree F. You want to almost burn the onions, stirring up all the flavor that’s going to stick to the bottom of the pot.Īdd a jar of tomato paste and then fill up that jar with water twice, adding that liquid into the pot too.Īdd a bag of frozen okra or fresh okra that has been sliced, stir and cover the pot. Okra stew exists pretty much wherever people eat okra, often with tomatoes as a co-star. Add a diced onion, a cubed eggplant and salt, stir it all up until everything is coated and drizzle in a generous amount of olive oil over that. Jump to Recipe As an Amazon Associate I earn from qualifying purchases. In a pot, melt a generous amount of butter or ghee. Optional entree: Add some shrimp, sausage or both and serve over rice.Okra & Eggplant Stew for #MeatlessMonday. Add the remaining spices and simmer until all is tender (about 5-10 minutes. ) Pour in the V8 and tomato juice mixture and braise over medium-low heat. Add the eggplant and cook until eggplant is softened (about 5 minutes or so). Add the diced onions and sauté for about three minutes. ![]() With a slotted spoon, transfer meat to a plate and set aside. Cook, turning occasionally, until meat is well browned on all sides, about 10 minutes. ![]() Season meat evenly with the salt and pepper and add to the saucepan in a single layer. The bigger the eggplant, the more seeds, and you don’t want seeds (a big vegetable yields bigger seeds and the rule of thumb is that the bigger the seed the lower the quality). In a Dutch oven, heat oil over medium-high heat until shimmering.Cover and cook for 5 to 6 minutes more, until the okra is just soft. When you pick it up, the eggplant should feel heavy for its size, dense. Add the tomatoes, okra, lemon juice, and vinegar and stir well.Sauté or grill lightly for a nice fragrance and flavor Take a few blank note cards and hold them together with a binder clip for recipes, notes, and grocery lists. Undercooked, it’s less pleasant and spongy. It has a toothsome, meaty quality when it’s cooked right. Slice an eggplant longways, grill it on both sides, chop it up, and season with salt and pepper and a little bit of vinaigrette. Japanese eggplant is smaller than the Italian variety with fewer seeds. The fundamental difference between the two varieties is shape and how they’re used. Watch us make Lucky 32 Southern Kitchen’s Ratatouille recipe, featuring eggplant from Guilford Farm and Schicker’s Acre.Ĭommon eggplant varieties are Japanese and Italian eggplant. Okra Stew with Beef & Eggplant Africa, Sierra Leone Published on Janucomments 4 By Sasha Martin WE YU YRI PIKIN SE MAMA DE KUK KR, PAPA BIN DN TK AM. Late August brings okra and eggplant, and with your summer tomatoes either juiced and in the can or too soft to slice, rediscover a little smothered eggplant, which features the oblong vegetable at its best: playing a supporting role. The pork is marinated in a combination of garlic and soy sauce, and its then browned in a pan. This type of Filipino adobo is made with a combination of pork belly, garlic, soy sauce, vinegar, sugar, bay leaves, peppercorns, and salt. Stir in the egg plants and okra, check for seasonings. Adobong baboy is a traditional stew originating from the Philippines. You will know the soup is one once the oil floats to the top. Bring to a boil, reduce the heat and simmer for 45 minutes to an hour making sure to stir occasionally to prevent burning. Follow us all summer long as we explore the bounty of our region’s farms. Pour in the mixed peanut and add another ½ cup of stock or water. Late August recipes: Braised Smothered Okra and Eggplant
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