Friday, September 3, 2010

Kitchen! Kitchen! Friday Night of Steak & Veggies Dinner

Kitchen! Kitchen's! Friday Night Dinner of Steak with an Indian twist of Veggies

 *  3 Asian eggplants (cut in half lengthwise - sliced into 1/2" thick
*   Half of a large red bell pepper cut in strips
*  3 small firm zucchinis - peeled/or NOT - cut in half lengthwise -
    sliced 1/4" thick diagonally
*  1 tablespoon minced garlic
*  1 tablespoon minced fresh ginger
*  1 small onion roughly chopped
*  A pinch of crushed red pepper (optional)
*  1 teaspoon of cumin powder
*  Kosher salt
*  1 tablespoon honey
*  1 teaspoon of garam marsala (a must have & available at your
    supermarket) okay, so, you're at a loss because you don't have this -
    substitute with coriander powder, (and if you don't have coriander
    powder - boy! you're in trouble)
*  2 large squirts of tomato paste (the one that comes in a tube - another
    must have)
*  Water or stock enough to cook the eggplant
*  Cilantro for garnish

*  Heat 3 tablespoon of olive oil in a large pan
* Add the adorable cumin powder and let is sizzle until it subsides,
   then add the garam marsala and wait for it to calm down; add the
   onions, garlic, ginger, crushed red pepper, (and this is when you
   say, "I have died and gone to heaven" - the aroma is heavenly,
   if you could bottle it - lovely). While you are enjoying the aroma,
   don't forget a pinch of salt while stirring.
* Squirt in the tomato paste then add 1/4 c. water/stock and stir
* The eggplant goes in first (it is quite a drinker - so keep adding a
   little water until tender).
* Stir in the zucchini and red pepper and simmer for 5-8 minutes.
   (I like a little crunch to the zucchini and red pepper). Correct
   seasoning, add the honey and stir thoroughly.
* Transfer to a serving platter and garnish with cilantro
* Serve with Steak, lamb or chicken


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