Monday, October 24, 2011

Okra and Eggplant Stew

Bittermelon with tomatoes is delicious, eggplants with tomatoes should not go wrong too.

To create more substance and add more vegetables in this dish, I use another old recipe of mine - okra with tomatoes and include some eggplant mash into an already stew-like dish. Okra is very good in stews since the "slimy" factor perfects the stew consistency. Remember the last time you had Gumbo? Traditionally, one of the key ingredients is okra.

Can't even see the is that obvious.

Okra and Eggplant Mash Stew , first posted in An Escape to Food
(partially inspired by Real Simple - Eggplant Caviar, then adapted from the same recipe)

Ingredients: Similar to Recipe: Okra with Tomatoes; one eggplant

Directions: Roast the eggplant in the oven and scrap the flesh when eggplant is cooked (Refer to pictures below). Similar to Recipe: Okra with Tomatoes. When okra is almost cooked, add in the flesh of the eggplant

Tip: Before roasting the eggplant, use a fork and pierce a few holes on the eggplant.

The skin of purple eggplants contains its most valuable nutrient, a powerful antioxidant: nasunin which is a type of flavonoid present in many fruits and vegetables with red, blue and purple hues (berries, beets and red cabbage, to name a few). Choose the purple varieties when you shop, and leave the skin on. I am trying to get used to eggplant, so no skin-on for me this time.

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