Sheila's Eggplant Bhurtha

Prep time: 30 minutes
Cook time: 1 hour, 20 minutes
Makes enough for 2-3 people.

YOU WILL NEED:

• Oven
• Sauce pan
• Tongs
• Metal bowl
• Foil

INGREDIENTS:

• 2-3 large eggplant
• 5 medium tomatoes or 6 roma tomatoes
• Two bunches green onions
• 2 tbsp of oil
• Salt
• Tumeric
• Jalapeno and coriander/cilantro (ground)
• Coriander/cilantro seeds and cumin seeds mixed and ground

STEPS:

1. Preheat oven to 350 degrees. Clean three small or two medium eggplants and pierce with fork. Wrap in foil. Roast for one hour or more, until soft to the touch.
2. Wash and thinly slice 5 medium tomatoes or 6 Roma tomatoes. Set aside in bowl. These will simmer down into the sauce.
   
   
3. Wash and chop green onions (one bunch per one medium eggplant). Cut off tips and roots.
4. Once eggplants are done, take off foil and plop into a heat-safe bowl. Take off skin and tops. Use tongs, it will help. Water will come out. Leave the eggplant in its own water. Run the tongs/knife thru them to start pulling apart the eggplant.
5. Large saucepan. Medium-high heat. When pan is hot, add 2 tbls of oil. Fry green onions until slightly browned. Add one tomatoes. Add 1/2 tsp of ground coriander cumin mix. (Make this with seeds of each and process in coffee grinder.). Add ground jalapeño and coriander. Stir till reduced a little.
6. Add all tomatoes. Add 1/2 tsp turmeric. Add 1/2 tsp of salt. Let Simmer and cook down. Add eggplant when tomatoes cook/boil and stir and mush.
7. Reduce heat and cover. Stir occasionally so it doesn't stick to pan. Cook for 10-15 mins stirring every 2-3 mins. Salt to taste - if can taste individual ingredients need more salt. About 1.5 teaspoons. Serve with toasted naan or roti or over lentil rice.

Homemade Dill Pickles

From the Kosher Pickle Factory

Makes 1-2 servings (3-4 pickles)
Prep time: 15 minutes
Cook time: 2-3 days

YOU WILL NEED:

• Deli container or other tall container

INGREDIENTS:

• Water
• 2 oz kosher salt
• 2 oz pickling spices (you can get these at any supermarket)
• 3 cloves peeled garlic
• 3-4 Persian cucumbers
• Sprig of dill

STEPS:

1. Fill 16 oz water in a deli container or other tall container.
2. Add 2 oz kosher salt and swirl to dissolve.
3. Add 2 oz pickling spices. (Include only one hot pepper maximum)
4. Add 3 cloves of peeled garlic to the water and swirl.
5. Add 3-4 Persion cucumbers.
6. Put a sprig of dill on top.
7. Leave out uncapped for 24 hours in rom temperature. Check to see if it is pickled enough. If not, leave out for another 1-2 days. If you will be gone, put the container into the fridge uncapped to stall pickling. Will last up to two weeks.

   

Co Mai’s Cai Lan Xao

Sautéed Chinese Broccoli

Makes 3-4 servings
Prep time: 5 minutes
Cook time: 15 minutes

INGREDIENTS:

• One bunch (~ 1 lb) of Chinese broccoli
• 1 Tbsp oyster sauce
• 3 slices of ginger, julienned
• 1 Tbsp oil
• 3 drops of vodka

STEPS:

1. Cut the Chinese broccoli pieces in half and wash all the pieces
2. Boil a pot of water and put the stems in first. After 1 minute, add the rest of the leafy parts. When the water begins to boil again, remove it and drain until cold water.
3. Put everything in a large bowl of ice water for 2-3 minutes, remove, and let dry.
4. Put the oil in a large sauté pan and add the ginger.
5. Add the Chinese broccoli and stir-fry with the oyster sauce and vodka for 1-2 minutes.