Eggplant, mushrooms, and walnuts (of course!)
By Keira on November 28, 2011
Keira blogs all things food at Around the World Vegan.
(Yup, that’s the only word, other than bread, that I can say in Georgian).
Last night’s dinner was intended to be all Georgian, all the way, however, of course, it didn’t quite turn out that way.
I had intended to make my own version of the fabulous eggplant and cinnamon dish that I get at Goodwill (the supermarket), and serve it alongside mushrooms and cream, and a red bean salad. Unfortunately I forgot that I didn’t actually have any red beans, Mr having used them all up in his signature kidney bean, soy sauce and coriander dish the night before. Also, I rarely have the patience for eggplant, and this was not an exceptional evening.
As I didn’t realise that I was out of red beans until I had already made most of the salad, I have to apologise to all of Georgia for presenting my “Georgian Red Bean Salad”, made with chickpeas. The horror!
I am posting the recipe for my version of the eggplant with cinnamon dish, and if you actually follow it, yours should turn out really nicely. I got sick of salting the eggplant and started cooking it too soon, and then didn’t wait long enough before I added the water, so mine was a little undercooked. I also burned my finger, which is bad because I don’t have patience for holding burned fingers under the tap for long enough, either.
Both the mushrooms in cream and the salad recipe originally came from GeorgianTaste, however I am re-posting them with my vegan/available ingredient related changes. If you have access to vegan cooking cream, I suggest you try to follow the original recipe for the mushrooms- mine was great, but real cream would have been even better.
Eggplant and Cinnamon
We’ve been loving the eggplant and cinnamon dish I get at the deli, so I though I’d give it a try.
- 1 medium eggplant, diced, salted for 40 minutes
- 1 onion, diced finely
- 1 clove garlic, minced
- olive oil
- 1/2 tsp cinnamon, or more if you like
- dash cloves
- 1/2 tsp pepper
- dash fenugreek
- 1 tablespoon minced dill (or if you don’t have any, some dill-flavoured vinegar from the pickle jar)
- 1 tomato, diced
- 1 cup water
- salt,to taste
- Leave the eggplant to salt for ages and ages, seriously! (about 30-40 minutes) I never do this for as long as I should and it makes it a bit crap. Then give it a pat down or a rinse.
- In as much oil as you are comfortable with (between 2 tablespoons and about 1.3 cup), fry the onion, garlic and eggplant together until the eggplant is soft (this takes a while).
- Add the tomato, spices, and water. Stir together and leave at a simmer to cook down. This takes about 25 minutes, but check it occasionally.
- Taste, and add salt as wanted.
- Serve sprinkled with a little chopped coriander and some pomegranate seeds.
Red Bean Salad
Original recipe here.
- 2 garlic clove, minced
- 4 tablespoons minced fresh cilantro
- 1/2 red onion, finely diced
- 1/4 cup walnuts, finely chopped, not ground
- 2 tablespoons white wine vinegar
- 1/4 tsp red pepper powder
- 1 tablespoon olive oil
- 1 1/2 cups can kidney beans, drained and rinsed (clearly, I used chickpeas)
- Salt and pepper to taste
Only one step – mix everything together!
Mushrooms in Cream, Soko Arazhanit
Originally from this recipe. My version, below, makes enough for two, as a side dish.
- 1 clove garlic, minced
- a little olive oil
- 1 cups of mushrooms, trimmed and thickly sliced
- 1 tablespoon of vegan margarine (I can’t get margarine so I use vegan lard here)
- 2 tablespoons plain flour
- 1 1/2 cups soy milk (unsweetened)
- 2 tablespoons chopped parsley
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1 bay leaf
- 1/4 tsp powdered cloves
- sat to taste
- Cook the garlic and mushrooms in a little oilve oil until soft.
- Add the margarine and flour. Stir constantly until a soft dough forms, then continue to stir and cook for about 5 minutes (this “cooks out” the floury flavour).
- Add a 1/4 cup of soy milk, and stir into a paste. Continue to add milk, a little at a time, until you have added 1 cup.
- Add the spices, pepper, bay, a little salt and parsley, and leave to simmer for 10-15 minutes, stirring occasionally.
- Mixture should have thickened a little. Add extra soy milk if needed, and stir through. Remove bay leaf, and serve with rice, pasta or bread.
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