Eggplant saute


I can not get enough of eggplant. Simply. And, because still is their season,  I just take the perfection and versatility of these vegetables that did not betray my preferences.
The eggplant saute or eggplant stew, I'm not sure how to call it, is originated somewhere around the Aegean. But, I come and say that not only there.
 This recipe is so Balkanian and simple at the same time that I believe, its genesis can not be questioned. 

The fact is that, this food is specific of hot areas and the taste is as imagination is.

Ingredients:
3-4 eggplants, in zebras shape peeled, divided in 4 or 6 slices and boiled for 10 minutes in salty water
3-4 chopped medium onions
2-3 long red pepper cuted in strips
1 tsp chili
1 tsp paprika
a pinch of black pepper
salt
1/2 cup of olive oil
Saute onion in olive oil. Add peppers, chili and paprika and also saute them all till peppers become easy soften. Add drained eggplant, salt and black pepper. Stir in few times and...it's done. 

I just added to this recipe an extra plus of garlic and a pinch of Jamaica's pepper (Allspice or Myrthus Pimenta). 
Can't describe the taste because is.. unique.

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Memories from blog: Polenta with strawberries sauce


SOTE DE VINETE


Nu ma pot satura de vinete. Pur si simplu. Si, pentru ca tot e sezonul lor vreau sa profit de perfectiunea si versatilitatea unei legume care nu mi-a tradat preferintele.
Soteul sau ghiveciul de vinete, ca nu stiu sigur cum sa-l numesc, are originile undeva in jurul Marii Egee. Dar, vin si zic ca nu doar acolo. E atit de balcanica reteta si atit de simpla in acelasi timp incit cred ca geneza ei nu poate fi pusa la indoiala. Cert este ca, e o mincare specifica zonelor calde. Iar gustul e pe masura imaginatiei. 

Ingrediente:
3-4 vinete curatate 'zebra', taiate in felii groase si fierte 10 minute in apa sarata
3-4 cepe medii, tocate
2-3 ardei capia, fisii
1 lingurita praf de chili
1 lingurita boia de ardei
piper negru
1/2 cana de ceai ulei de măsline
sare

Soteaza ceapa in ulei. Adauga ardeii, chilii si boiaua si perpeleste-le pina ardeii devin usor moi. Adauga vinetele scurse, sarea si piperul si amesteca de citeva ori in ghiveci. Si...e gata.
Eu doar am adaugat la reteta asta un extra plus de usturoi pisat si o priza de ienibahar.
Nu va pot descrie gustul pentru ca ... e unic.
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Amintiri din blog: Mamaliguta cu sos de capsuni ( o reteta absoluta si moldoveneasca pe deasupra)



Enjoy !

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