• Personally speaking….

    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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Eggplant Experiment continues: Stirfry

I tried again to recreate the a side dish I ate a few months ago. I remember the cook saying she nuked it for 20 minutes to get the water out and then some time in the pan. 20 minutes seemed a long time.

I took an eggplant, sliced it into 1/3″ slices, salted, and put in a colander. This process I found in random googling. The salting process is supposed to get the water out. After 45 minutes, I rinsed the slices off and squeezed them as dry as I could. I even put them on a towel to help dry them more. I then chopped it up and added it to a pan that already had onion (1/2 chopped red), garlic (2 cloves) and olive oil (1 Tablespoon) going. I also added some pepper. I sauteed it a bit then covered it over low and cooked for about 10 minutes. I took the lid off and continued for a few minutes more till it was tender.

I served it with warmed pita bread, store-bought hummus, and leftover spaghetti.

Eggplant and spaghetti

I don’t know. It just wasn’t it and I’m not sure how to get it. Maybe she didn’t use onion and garlic? Or maybe the colander trick doesn’t work like I thought? Not sure. It was OK, but I will definitely experiment again.

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Dinner: Balkan Eggplant Casserole

I saw Balkan Eggplant Casserole on A Veggie Venture and just had to make it! I have had such bad luck with eggplant but found some on sale last shopping spree.

Success! Not bitter! Not… nasty. It was good. And the only stuff I had to buy for the recipe was Parmesan cheese (3.99) and eggplant (1.55). Not bad.

Balkan Eggplant Casserole

I diced up a garlic clove and added it to a saucepan with some butter. Sauteed that and added a can of drained green beans. As that was heating, I chopped up an apple and tomato. Voi la. Dinner! Next time, I’m getting red apples. I have a bad habit of going mono-chromatic in my dishes.

Balkan Eggplant Casserole

Chinese Roasted Chicken, Eggplant with Raw Garlic, Easy Garlic Rice

Local Honey Nom! The muttermutter card reader crapped out again in the middle of import. It then wouldn’t work for the rest of the evening. Muttermutter. I’m buying a new one this weekend, hopefully. Apologies for no photo of the meal but enjoy an older photo of local honey instead!

Overall, the meal looked ok. The chicken was a brownish with some darker bits of caramelization. This was one of the .49/lb whole chickens that I cut up. Also on the plate were two other new recipes. The parsley rice was beautiful in white and green flecks and tasted good. Eggplant was not colored like I thought it would be and ended up darker than I hoped even with the parsley sprinkled on top. The plate needed something more colorful. Basically, the plate was brown-ish, brown with green and white bits, and white with green bits. Ah well 🙂

Another note for future self: don’t try to save the garlic. I wanted to use up the sprouting garlic so opened up all the cloves and took out the sprouts. I don’t think I got all of them though because the garlic was bitter. Each of these dishes were new to me but I’m pretty sure it was the garlic that put one “off.”

Dinner: May 20, 2008

  • Chinese Roasted Chicken
    Nom nom! I have a few honey/soy sauce combo chicken recipes in my notebook. I liked this one too. I doubt I could actually taste the five spice since I think that jar had been in my pantry for a few years and the apartment for a few years before that. I’ll have to try this again with a fresh jar! Fantastic dish. I didn’t marinade for 2 hours because that would have put dinner even later than I ended up eating (8:30p.m.) so I cut the soaking time to about 1 hour. Longer would be better, I think. Maybe do it overnight to be quicker? Hmm. The sauce was great. Chicken took longer to cook than written which was frustrating. Maybe I’ll try it at 350 next time for the same time.
  • Eggplant with Raw Garlic
    Here’s the puppy that really shouted “Bad garlic! Bad!” I love garlic but it was hard. I had a lot of eggplant so poured the sauce on half the dish and left the other half sauce free in case I didn’t like it. Good thing too. I didn’t like parsley on eggplant either. I want to try fixing eggplant again though but won’t do this sauce.
  • Easy Garlic Rice
    Another nom nom! I used the last of some plain white rice and eyed longingly the Jasmine bag. I want to try it with Jasmine next time. Or maybe I’ll go for the Basmati brown. Brown rice: mo’ betta for ya. The color combo was pretty with the white and green contrast. I got tired of finely chopping onion and garlic though. I ended up just walking the knife around and around and around…. No, I don’t do the fancy food processor stuff. Usually not a big deal. Like the parsley? I just put some in a measuring cup and used kitchen shears to snip inside of it.

Not a bad meal considering I gathered up the recipes right before starting it. I have a homemade bag of romaine in the fridge that needs to get in my bellah! Grocery store circular came out today. The .49/lb chicken deal is over but I got two rainchecks. I also want to try making some more fresh fish. Sounds like I should be planning out my meals again, eh? Yes. I know. Planning makes things so much easier!