Slow-cooked Eggplant and Potatoes

January 21, 2014 By: Megabeth Category: Main Dishes, Recipe

12056351325_071c071fa5_b I totally sailed through preparation of this dish. I sliced the eggplants, potatoes and onions and then used my dicer-chopper device. I prepped all of the spices in a small bowl and just dumped them in. I also used pre-sliced jalepenos because, well, they were easy. The rice was thrown into the rice cooker when I uncovered the eggplant and it was done at the same time as the eggplant and potatoes.

A recipe note: I opted to use white pepper instead of chili powder because I’ve cooked a lot lately with chili powder and wanted to alter the flavor profile a little bit. Try it with chili power, I’m sure it will come out nicely!

Recipe: Slow-cooked Eggplant and Potatoes

By: Megabeth

Summary: A flavorful eggplant and potato dish with a blend of Indian spices

Ingredients

  • 1 medium eggplant, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
  • 3 white new potatoes, peeled, cut into 1/2-inch dice
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 jalepeno, seeded and minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 Tablespoons olive oil
  • 1 Tablespoon sea salt, or to taste
  • 1 Tablespoon chopped fresh parsley

Instructions

  • Combine everything but the salt and parsley into slow cooker.

slow cooker eggplant and potatoes

  • Cook on high for 2 hours. Stir once after about 45 minutes.
  • After 2 hours, cook uncovered on low for 30 minutes. (If the mixture does not have a lot of liquid, then leave the cover on.)
  • Add the salt and parsley. Serve over a fragrant rice such as basmati or jasmine.

Preparation time: 15 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Diet type: Vegan

Number of servings (yield): 4

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Roasted Acorn Squash Stuffed with Curried Lentils, Rice and Goat Cheese

December 18, 2012 By: Megabeth Category: Main Dishes

This week is “clean the pantry” time at the Veggin’ household. So, everything in this meal was with stuff I had already on hand. You can play with the spices a bit, I had a wonderful punjabi chana masala spice blend, so I used that. If you don’t have that exact blend of spices, no worries, use garam masala or stick with combination of cumin, coriander, curry and a little cayenne pepper.

Acorn squash is so incredibly easy to make, especially if you’re stuffing it. I paired preparation of the acorn squash with using the rice cooker, so I barely had to do anything to get this meal put together.

So, not only did I not have to do any shopping for this meal, I barely had to do any cooking. Score!

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Mediterranean Rice

November 24, 2012 By: Megabeth Category: Side Dishes

You can make plain rice any day of the week, but with a few extra items (many you probably already have in your pantry) you can take an ordinary side-dish and turn it into something a bit more interesting.

Cooking the rice in tomato juice adds a deep flavor to the base of this recipe. Add to that the salty capers and robust sun-dried tomatoes so it takes on a lighter note. And, finally, who can resist the taste of an artichoke heart, which rounds out this dish.

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Vegetarian Vuelta a España: Artichoke Rice Cakes with Manchego Cheese

August 22, 2011 By: Megabeth Category: Main Dishes, Side Dishes, Vegetarian Vuelta a España

Continuing on through the Vegetarian Vuelta a España we get to one of my favorite subjects – Cheese! Manchego is a grassy, crumbly sheep cheese produced in the La Mancha region of Spain. Spaniards don’t mess around with the production of this cheese outlining particular qualities for a cheese to be designated as manchego.

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These qualities include the cheese being produced in a particular region, it can only be made from a specific breed of sheep raised on registered farms in this specific region, the cheese must be aged for at least 60 days and it must be produced in a cylindrical mold to very particular height and diameter specifications.

Well, with all this work to identify manchego cheese, we must appreciate its grassy and tart flavor with a great recipe – and this is it.

I quickly discovered that even before forming the rice into little cake, the rice mixture itself was so good that I feared we ate too much of it to make it to the frying stage. All you need to do is throw some shaved manchego on top of the prepped rice and you’re good to go for an amazing side dish. But, where’s the fun in that? Push your sleeves up, dig in, and get your hands gloopy making these rice cakes. Fry them up and enjoy. I did discover that if you place them in the pan and press them with your spatula, the cakes have a tendency to break apart. So, resist the urge to squish.

Finally, the original recipe calls for a fresh artichoke, but long-time readers know me…I get into the kitchen and the less to fuss with the better. Find good quality jarred/canned artichoke hearts in water and you’ve saved yourself some time and that pesky fuss.

Enjoy the manchego!

Artichoke Rice Cakes with Manchego
adapted from Spain Recipes

  • 8 quarters artichoke hearts from a jar, packed in water (not oil), finely chopped
  • 2 Tablespoons butter or olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 cup uncooked rice
  • 2  – 3 cups hot vegetable broth
  • 1/4 cup grated fresh Parmesan cheese
  • 3/4 cup Manchego cheese, very finely diced
  • 3-4 Tablespoon fine corn meal
  • olive oil, for frying
  • salt and ground black pepper
  • fresh flat leaf parsley, to garnish

Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute.

Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked – this should take about 20 minutes.

Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the center.

Shape the rice around the cheese to make a small ball.

Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.

Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown.

Drain on kitchen paper and serve hot, garnished with flat leaf parsley.


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