Sweet and Crunchy Eggplant

There is something interesting about playing around with everyday food, adding an ingredient or two. That is kind of what I did with this eggplant recipe that I made over the week. In essence, it is a nice and simple recipe full of the sweetness of plump raisins and addictive crunch of walnuts. I also added in some Feta cheese for good measure, and folded in some crisp garlic. All in all, it was a nice satisfying meatless dinner. I must be going through another degree of change. I am actually not missing meat when I do not cook it. I am not giving up meat or anything, I just think this is another step in appreciating the natural flavors of nature's bounty.

Anyhow, back to the eggplant.

Sweet and crunchy eggplant

Prep Time: 5 minutes
Cook Time: 25 minutes

Serves 3-4 people

Ingredients

1 medium sized eggplant
1 tablespoon butter
1 tablespoon olive or grapeseed oil
6-7 cloves of garlic, thinly sliced
1/3 coarsely crushed walnuts
1 teaspoon powdered coriander
1 teaspoon red chili pepper
1/3 cup crumbled feta cheese
1/3 cup large raisins
1 tablespoon thinly sliced black olives (optional)
1-2 teaspoons roughly torn mint leaves

Method of Preparation

1. Place the eggplant on the open flame of a gas-stove and cook turning occasionally until the eggplant is soft and the outer skin is nicely charred. Now, if you do not have a gas stove, the eggplant can be first baked and then broiled for a few minutes till the outer skin is burnt. The second method is less fussy, but it does take longer and produces a less intense smoky flavor. Remove from the heat and set aside to cool.

2. While the eggplant is cooking, in a cooking pan, place the oil and butter and cook till the butter is melted. Gently add in the sliced garlic and cook on medium heat stirring occasionally until the garlic gently turns golden.

3. Stir in the walnuts and cook for 1-2 minutes until they turn toasty. Gently remove the crisp garlic and walnuts from the oil and set aside and turn of the heat.

4. Carefully peel the outer skin of the eggplant and place the soft flesh in a bowl.

5. Turn the heat on, and in the remaining oil add in the powdered coriander and sizzle for 20-30 seconds. Add in the chili pepper and the eggplant and mash the eggplant coarsely with the spoon.

6. Stir in the feta cheese and the raisins and cook for 2-3 minutes, mixing well.

7. Stir in the olives (if using), and the reserved garlic and walnuts. Place in a serving dish and serve garnished with the mint leaves.