Archive for January, 2010
Japanese eggplants are broiled (or grilled, if you have the time), spread with a sweetened miso mixture, and then broiled again for a few seconds. The results are creamy, smoky eggplant with a sweet and salty sauce. You’ll notice that my recipe contains agave nectar, which is hardly a traditional Japanese ingredient. Read More→
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This is my standard baba ganoush recipe. I’ve experimented with other recipes and tried fancying this one up with other ingredients, but I keep coming back to this basic recipe. If you’re a baba novice—or if you’re used to the higher-fat versions served in restaurants—you may want to try using more tahini. Also, the amount of lemon juice and garlic is adjustable to personal taste; start small and add more as you go. Read More→
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As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I’ve transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while tofu “sour cream” adds creaminess and zing. Recipe and photo contributed by Susan Voisin, Fatfree Vegan Kitchen.
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