Chef Scott For Meatless Monday: Moroccan Spiced Eggplant With Kale.
Are you one of those people who can eat something yummy in a restaurant - and then recreate it at home?
I can’t do that.
But Chef Scott can!
And today he is sharing his recreation of a delicious restaurant eggplant dish - made healthier with the addition of superfood kale, reduced oil, and super-grain quinoa. And, of course, fiber-rich eggplant!
It’s one of those recipes that’s not that hard to make - but lets you feel shmancy when you eat it.
Take It Away, Chef Scott….
I love playing around in the kitchen. Perhaps it is the act of creation, but I derive so much pleasure spending time dancing around a soup pot making a point of inspiration a culinary reality. I particularly love trying to recreate restaurant dishes at home and putting my own spin on them.
Imitation is the highest form of flattery, no?
I recently had a simply divine Moroccan Spiced Eggplant, which was served over jasmine rice. The warm, earthy spices (like cumin, turmeric, ginger, and a hint of rosemary) balance the unique flavor of the eggplant, which can be slightly bitter at times. I’m a huge eggplant lover so I thought I should try to figure out how to make it at home.
Here’s what I came up with:
Moroccan Spiced Eggplant with Kale
The vinegar soaked raisins add a delightful sweet and sour note to the dish. I serve this over quinoa instead of rice
1 eggplant, cut into 3/4” cubes
1 onion, diced
2 cloves garlic, minced
1 15oz can diced tomatoes
2 tsp cumin
1 tsp turmeric
1 tsp mustard seed
1 tsp smoked paprika
1/2 cup golden raisins
1/4 cup red wine vinegar
1 1/2 cups water or vegetable stock
4 cups kale, stemmed and chopped (1 bunch)
herb bundle of 1 sprig rosemary and 5 sprigs thyme
2 tsp olive oil
salt to taste
In a large pan over medium heat, heat oil until it shimmers and saute onions until golden, about five minutes. Add cumin, turmeric, paprika, and garlic. Bloom spices for one minute. Add eggplant and cook for five minutes, stirring occasionally. Add tomatoes, herb bundle, and water. Stir to combine thoroughly. Cover pan (or place a piece of parchment paper over it) and simmer for 20 minutes.
While the eggplant simmers, soak raisins in the vinegar. Once the eggplant mixture has thickened slightly, remove herb bundle and add the raisins, vinegar, and kale. Cook, stirring frequently, until kale has just barley wilted. Season with salt to taste.