Lunch & Dinner

Molokhia Stir-Fried

VEGAN, GLUTEN-FREE

EGYPTIAN AND MIDDLE EASTERN CUISINE

molokhia

 

 

 

 

 

 

INGREDIENTS;

1 tbsp oil
2 diced onions
2 small tomatoes, chopped
2 garlic cloves, crushed
4 cups fresh molokhia (either chopped or whole-leaf)
1/2 tsp cumin
1 tsp ground coriander
1 tsp allspice
1/4 cup water or veggie broth (add more if necessary)
chili flakes (optional)

DIRECTIONS:
1. Sautè the onions until translucent.
2. Add in the tomato chops, garlic, leaves, and spices. Stir fry for around 15 minutes, adding in water when necessary.  enjoy!

Twice-Cooked Eggplant from Zahav

Makes 5 cups

This is probably my favorite eggplant preparation of all time. It first uses pan-frying to char and sweeten the flesh, followed by a second cooking with tons of vinegar. The result is a sweet, sour, and smoky salad that converts unsuspecting eggplant haters into passionate fan boys in a single bite. As a bonus, this recipe flouts all conventions of French technique by charring the eggplant until just before it’s burnt. Most of the chefs I’ve worked for would have made me throw it out if they saw it on my station. But by taking the eggplant to the edge, you can develop rich, deep, and almost chocolaty flavors that make this one of the punchiest bites there is. The flavor intensity of this salad makes it a great complement to roasted lamb, and it’s out of control as a sandwich addition.

Directions

Sprinkle the eggplant slices with the salt and let stand for 30 minutes on a paper towel or a rack.

Film the bottom of a large nonstick skillet with olive oil and set over medium-high heat. When the oil is shimmering but not smoking and working in batches if necessary to avoid crowding, remove the cooked eggplant to a plate. Add the eggplant slices in a single layer and cook until almost black on the first side, about 10 minutes. Turn and repeat on the other side, adding more oil as needed.

Add 2 tablespoons of the olive oil, the red pepper, onion, coriander, and paprika to the skillet. Cook, stirring occasionally, until the vegetables are very soft but not brown, about 12 minutes. Add the eggplant and sherry vinegar to the pan, breaking it up and mashing it coarsely with a wooden spoon until well combined. Cook until the vinegar has evaporated, about 8 minutes. Off the heat, add the parsley and lemon juice. Serve warm or at room temperature.