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A couple of weeks ago we went to the Farmer’s Market down the street from our home, and there we scored a terrific deal: a bag full of small eggplant (literally 25 of them or so) for $2. Now the natural question was: what to do with all of them eggplants? And the only obvious reply: make eggplant caviar.

Since that great score and brilliant idea nearly two weeks time elapsed. The eggplant were getting along in years, and had not yet been utilized. But today I made good on my plans, and completed yet another project (YES!) of making that eggplant caviar. But, since we’re aiming more for keeping the vitamins and goodies intact, and less for preserving the stuff for the cold winter months, I didn’t fry the mixture as long as I should have, and made quite a delectable eggplant stir-fry paste-like dish instead.

Here is the before:

These are the ingredients:
Several (dozen) small-medium eggplants
Half a white/yellow onion
Long carrot
Several tomatillos
One pepper (type depends on your level of hotness preference)
Spices to taste (pepper, salt, garlic salt, etc.)

And simple cooking instructions:

1.Chop everything.
2.Oil up a frying pan, heat it, then fry onions until they turn yellowish golden brown
3.Add carrots, brown them too.
4.Add everything else, fry for several minutes on high.
5.Add a half a cup of water, turn heat to medium, and simmer for 20 minutes, stirring occasionally.
6.That’s it! Enjoy on toast, with potatoes and meat, fish, or whatever. If you want it more pasty, simmer longer, if you want it more crunchy – don’t simmer at all.

Here is the after:

Here is the “after a day”:

This is my prediction...

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