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Posts Tagged ‘eggplant’

  1. Mutton Chops with Eggplant Sauce – Indian Recipe

    December 7, 2012 by Varga László

    Ingredients (4 servings):

    • 1 – 1 1/2 kg mutton chops with some fat on them
    • 2 small eggplants
    • 1 red onion
    • 6 garlic cloves
    • 1-2 chilli peppers, depending on their hotness
    • 3 teaspoons chilli powder
    • 1/2 teaspoons cumin seeds
    • 1-2 pieces green cardamon, groud or chopped
    • 1/2 teaspoon turmeric
    • a few parsley leaves to garnish
    • 2 tomatoes for garnishing

    Preparation method

    1. Chop the onion  an the garlic,
    2. Peel the eggplants and dice them into 2 cm cubes.
    3. Remove the fat from the mutton and cut the meat into serving pieces.
    4. Melt the mutton fat in a cooking pot and scoop and discard the cracklings.
    5. Add to the pot the chopped onion and garlic and fry until fragrant.
    6. Add chilli pepper, cumin seeds,  salt and fry for a minute, scoop the contents and set aside leaving some fat in the pot.
    7. Add mutton chops to the pot and sear them by fry for a few minutes on each side.
    8. Return to the pot the fried onions, garlic and spices removed earlier and add turmeric powder, cardamom, chilli powder and fry for another a few seconds stirring.
    9. Add water enough to cover the mutton and simmer for about 40 minutes or until the liquid reduces to a third.
    10. Add the eggplant cubes, cover the pot with a lid and cook for about 20 minutes until the eggplant is almost melted down in the sauce. If needed, you can add some more water.
    11. Serve with rice and Indian roti or other flat-bread, some tomato wedges and garnish with fresh coriander or parsley leaves.

  2. Roasted Hogget with Lemon and Olives Recipe

    August 28, 2012 by Varga László

    Hogget is a lamb between 1 and 2 years. Therefore it has a very subtle taste in-between lamb and mutton, if you like it more rare (and I cooked it more so) leave it roast less, if the liking si more well done roast half an hour plus.

    This is also a meat the I bought from the farmers market, I had another get-together with friends and got to the market to see what the fresh and eye charming meat we found. Therefore hogget was the choice of this time.

    Ingredients (6-8 servings)

    • 1 hogget leg, the behind one is quite bigger and meatier 😉
    • 200 g olives stuffed with anchovies
    • 4 tablespoons honey
    • 2 lemons
    • 1/2 teaspoon Xerxes vinegar (or else you have more at hand)
    • 1-2 tablespoons wine
    • 4 cloves of garlic
    • salt and pepper to taste
    • about 6-8 branches of thyme
    • 100 ml wine, white or otherwise
    • salt and pepper to taste
    For the roasted vegetables:
    • a medium (wild) green zucchini
    • 1/2 kg potatoes
    • 1 head of cauliflower
    • about 8 small white eggplants
    • 4 medium yellow onions

    Preparation method:

    1. Wash and clean thoroughly the hogget leg.
    2. In a food processor blend together the olives filled with anchovies, honey, garlic, wine, vinegar and 1 lemon’s zest.
    3. Blend it until it forms a smooth paste thick/thin enough to be spread, if needed add some more wine. Season with salt and pepper to taste.
    4. Preheat the oven to 220 C.
    5. Place the hogget leg into an oven tray.
    6.  Brush the paste over the hogget leg carefully so the whole covered.
    7. Put some more thyme branches and the other lemon cut into eight.
    8. f you have a gas oven, baste with some more wine while roasting. In electric oven you can still baste it but it’s optional.
    9. Roast for about 2-2 1/2 hours depending on the size of the hogget and how you like it – rare / medium / well done. Check with a steak fork to sea the meat’s consistency.
    10. While roasting the meat prepare the vegetables to roast, I had some cauliflower, small white aubergines, wild green zucchinis, yellow onions and potatoes.
    11. Cut the zucchinis in two then slice them more into quarters or so.
    12. Separate the cauliflower into smaller florets.
    13. Cut the onions into quarters.
    14. Crest the potatoes (in their skins) and place them in the oven first since they need the most time to cook. Spread some salt and pepper and drizzles of olive oil over the vegetables.
    15. After some 20 minute place the other vegetables on the roasting trays an lay them into the oven, below the hogget. Let them roast for another 20 minutes.
    16. Remove the hogget from the oven and let it rest for about 10 minutes to cool a bit down.
    17. Carve meat pieces and serve with the roasted vegetables.

  3. Stuffed Aubergines with Fusilli Pasta and Cheese Recipe

    July 18, 2012 by Varga László

    I bough for the first time – of course also from the farmers market – white eggplants (aubergines).

    I was intrigued of their taste which proved to be a tab more sweet than their purple cousins, and also by their looks. So I decided to stuf them in a vegeterian recipe, inspired a bit by Eggplant Parmesan, throwing in some fusilli pasta for looks – although the green fusillis turned out to be quite hot and spicy – and some Gorgonzola for its spicy kick. And I replaced the Parmesan cheese with Pecorino Romano.

    Ingredients (2 persons):

    • 2 medium (white) eggplants
    • a handful of hazelnuts
    • 2-3 tablespoons of butter
    • 2-3 tablespoons tomato cubes (canned)
    • a few basil leaves
    • 100 g fusilli tricolori pasta (3 colored)
    • 75 g Gorgonzola cheese (or other soft blue cheese)


    Preparation method:

    1. Wash the aubergines and cut them in half.
    2. With the help of a tablespoon scoop out their fleshy inside and chop them roughly.
    3. Clean the hazelnuts of their shelves and crush them.
    4. Melt half of the butter in a sauce pan and fry for about a minute the hazelnuts.
    5. Add the other half of butter, the chopped aubergine kernels and the tomato cubes. Salt and pepper to taste.
    6. Stir-fry for about 5 minute until golden and add chopped basil.
    7. Meanwhile cook the fusilli pasta underdone, because they will cook a bit more in the oven.
    8. Arrange some spinach leaves in the hollowed aubergine halves.
    9. Scoop over some of the pan fried mixture then place a handful of fusilli pasta.
    10. Smear over each aubergine some Gorgonzola cheese then grate some Pecorino Romano or other pungent hard cheese lik Parmigiano, etc.
    11. Put the stuffed aubergines in an ovenproof dish and place it in a preheated oven (200 C) for about 15 minutes until the cheeses just melted and bubbly.
    12. Serve them hot from the oven garnished with some spinach leaves, the remaining fusilli pasta and a spoonful of tomato cubes.