Roasted Eggplant with Special Miso Sauce

The thing about Special Miso Sauce is that it is rich and dark and almost overwhelming in its deep flavours, so it is perfect for dishes in which you might use, if you weren’t vegetarian, things like fish sauce or anchovies. Not that it tastes the same but it does have that same affinity for certain ingredients.

And we all know just how well miso pairs with eggplant anyway – it is a classic combination in the miso-loving parts of the world. So in this dish we bring together eggplants and the Special Miso Sauce for wonderful results and a very simple dish.

Similar recipes include King Oyster Mushrooms with Special Miso Sauce, Algerian Eggplant Salad, Roasted Eggplant with Crushed Chickpeas, and Eggplants in Tamarind Leaf Paste.

Check out our collection of Miso recipes here.

Browse all of our Eggplant dishes and our Miso recipes. Or explore our Late Autumn dishes.

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Noodles with Fried Eggplant, Miso and Walnuts

I hadn’t really cooked any dishes from Ottolenghi’s books for about a year (and it would be another 6 months before I went back to cooking his recipes regularly). When I began cooking from Plenty More again, I realised 2 things: Firstly how much I had missed the flavours of Ottolenghi, and secondly I remembered the almost tedious number of processes in each recipe.

The deep sweetness and intensity produced by miso paste, combined with other Japanese staples, are guaranteed to put a smile on your dial on an overcast Winter or Early Spring day.

This one is no different. It has 7, yes seven, different processes with associated pots, pans and equipment. Make the vegetarian dashi, ribbon cut and soak ginger and spring onions, prep the eggplants, deep fry the eggplants, saute the onions, walnuts etc, make the sauce, cook the noodles.

So Ottolenghi flavours come at a price. Leave an afternoon free – at least several hours to cook and clean up – when making any of his dishes.

To be fair though – the man I call the Master of Flavour produces amazing dishes that makes the hours worth the effort!

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. You can see the original recipe here.

Similar recipes include Roasted Eggplant with Special Miso Sauce, Deep Fried Eggplant, Ginger Scallion Noodles, and Udon Noodles and Shimejii Mushrooms.

Browse all of our Japanese dishes and all of our Eggplant recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.

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BBQ’d Vegetables with Peppery Dressing

Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.

This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.

This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!

Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.

Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.

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Tray Baked Veg with Pomegranate Molasses and Baharat

As Autumn slowly turns colder we pull out the jumpers, get the heater serviced and turn the oven on. What is it about oven cooked food that is so delightful in late autumn and winter? It is used most days during the cold weather in our kitchen. Today we throw some vegetable onto an oven tray and bake them with home made pomegranate molasses and baharat, the Middle Eastern spice.

They get placed in a very hot oven and are cooked in no time.

Similar recipes include Tray Baked Spicy Chickpeas, Kombu Baked Veg, and Winter Roast Vegetables with Chickpeas.

Browse all of our Tray Baked dishes and all of our Baked dishes. Or explore our Early Autumn recipes.

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Cluster Beans Jaggery Kootu

Another in our Kootu series is made with cluster beans, and jaggery is added which counterbalances the slight bitterness of the beans and compliments the tamarind very well. It is slightly sweet-sour.

Most Kootus are made from vegetables, coconut and a mix of spices. Sometimes lentils or a dal is added to thicken the kootu. Generally kootus are made with vegetables that are locally available.

The recipe is another of Meenakshi Ammal‘s from her cook books Cook and See. She says that this same Kootu can be made with green beans, sabre beans, eggplant, plantain, plantain flower and chow chow.

Similar dishes include Pumpkin Milk Kootu, Cluster Bean Kootu, Brinjal Kootu and Mango Kootu.

Browse all of our Kootu recipes and all of our Cluster Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Smoky Eggplant with Coriander

I found a new way of making a smoky eggplant. Well, really, I rediscovered a common method that I had relinquished for convenience. Charring eggplants in the covered gas BBQ gives eggplants that are so very easy to peel, and so that is the way that I have been roasting them for years. Recently I ran out of gas for the BBQ just as I needed to roast eggplants, so I roasted them on the gas stove.

The difference is enormous. First, it is more difficult to peel than those roasted on the BBQ, sigh. But the smoky flavour is so enhanced that the trouble is worth it when only 1 or 2 eggplants need to be char-roasted.

This recipe is for a mash of eggplant, onion and coriander leaves. You can call it a salad, but it works just as well as a dip with corn chips, a spread, and in wraps. You will love it. It is even good on toast!

Similar recipes include Smoky Aubergine with Tahini and Pomegranate, Smoky Eggplant and Asparagus,  and Smoky Eggplant and Tomatoes.

Browse all of our Eggplant dishes and all of our Eggplant Salads. Or explore our Mid Summer recipes.

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Grilled Eggplant with Pomegranate and Walnuts

A really easy way to serve eggplant is to grill slices then serve them drizzled with  white wine vinegar and a paste of walnuts and pomegranate. It is wonderful! And simple and easy. It is the sort of dish that can be made easily for large groups.

Similar recipes include Roasted Eggplant Chutney, Marinated Eggplant with Tahini, and Smoky Aubergine and Asparagus.

Browse all of our Eggplant recipes. Or explore our Late Autumn dishes.

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Crushed Potatoes with Roasted Tomato and Roasted Eggplant | Aloo Baingan Bharta

I love a good mashed potato, don’t you? The English standard is potatoes mashed with milk or cream and lashings of butter and generously seasoned with salt and pepper. But France makes theirs a little differently. Where the English use floury potatoes, the French use waxy potatoes. In India, it is more usual to crush potatoes rather than mash them. Such a good idea, leaving texture in the dish while incorporating spices and herbs.

So I tend to collect mash potato recipes. This one has its origin in Vivek Singh’s (from Cinnamon Kitchen) book Curry. It is so simple but packs a punch of flavours. I adjusted it to our flavours. It is a variation of Aloo Baigan Bharta.

Similar recipes include Spicy Mashed Potato with Onions, Aloo Gobi, Simple Indian Potato Crush, Garlic Potato Mash and Potato Pallya.

Browse all of our Potato recipes and some other Mashes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Mixed Vegetables and Yoghurt with Green Chilli Oil

A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted  and grilled veg as well.

The original recipe is one of Ottolenghi’s from Plenty More, but I have changed the cooking times and included some Thai round green eggplants. We always feel free to substitute ingredients that are not readily available in our local area, or to massage Ottolenghi’s recipes to suit our preferences and what is available in our garden and pantry. You can see the original recipe in The Guardian here.

Similar recipes include Avial, Winter Roast Veggies with Chickpeas, and Roast Butternut with Chilli Yoghurt Sauce.

Browse all of our Eggplant recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes

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Brinjal Dosai Masiyal | Eggplant Masiyal

This Masiyal made with eggplants is so good with Dosai that is has been given the name Dosa Masiyal. It is thick and gorgeous, tangy and spicy, and easy to make.  But don’t keep it only for dosa – it is also good as a side dish, or with rice. It is surprisingly good in wraps and on toast! Or thin it somewhat, and it is perfect for rice and idli.

I have cooked without onions, but onions can be added – see the notes at the end of the recipe.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Brinjal Kootu, Brinjal Asadu, and Brinjal Kootu with Tamarind.

Browse all of our Eggplant recipes and our Masiyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
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