It’s only February but I have to say…summer is upon us! We had the most fleeting spell of cool
weather this/last year. The Christmas
season (when we usually feel that mild chill we look forward to all year round)
was unusually bereft of cool days. January
saw a couple of weeks of cool wind that had us quite excited, until it left
just as suddenly, leaving a blazing hot sun in its place.
weather this/last year. The Christmas
season (when we usually feel that mild chill we look forward to all year round)
was unusually bereft of cool days. January
saw a couple of weeks of cool wind that had us quite excited, until it left
just as suddenly, leaving a blazing hot sun in its place.
While my head laments our all too brief stint of cool-ish
weather this season, along with the unbearable heat now presently trying to get
the best of me, my heart can’t help leaping at the thought of summer and all
that it brings: beach trips, barbecues, and that special brand of relaxed and
celebratory atmosphere (even though actual, months-long, summer
vacations are sadly a thing of the past already). Although summer does not officially start
until March, the merciless heat and the staunchly shining sun outside my window
tells me that it is in fact very much here…or at least has got its foot
resolutely in the door.
weather this season, along with the unbearable heat now presently trying to get
the best of me, my heart can’t help leaping at the thought of summer and all
that it brings: beach trips, barbecues, and that special brand of relaxed and
celebratory atmosphere (even though actual, months-long, summer
vacations are sadly a thing of the past already). Although summer does not officially start
until March, the merciless heat and the staunchly shining sun outside my window
tells me that it is in fact very much here…or at least has got its foot
resolutely in the door.
And with that, I am happy to say, we are headed off to
our first beach trip of the season!
Hooray! Little C has been
clamoring for the beach for weeks now and we are looking forward to obliging 😉
our first beach trip of the season!
Hooray! Little C has been
clamoring for the beach for weeks now and we are looking forward to obliging 😉
So I am off to pack, and make cookies, and answer a seemingly unending chain of
work emails, and all manners of things to do before we go. But I’ll leave you with this first – it may
not be too summery but it is a snap to put together, delicious, and will
hopefully make you a lovely little side dish this weekend.
work emails, and all manners of things to do before we go. But I’ll leave you with this first – it may
not be too summery but it is a snap to put together, delicious, and will
hopefully make you a lovely little side dish this weekend.
Chickpea and Eggplant Masala
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely chopped
- 1 white onion, chopped
- 1/2 teaspoon cumin seeds
- 2 coin-sized pieces of ginger
- 2 small tomatoes, chopped
- 1 Asian eggplant, about 200 grams in weight, chopped
- 1/2 cup cooked and drained chickpeas
- 1/2 – 1 teaspoon garam masala (depending on the potency of your mix)
- Sea salt and freshly cracked black pepper
- 1/4 cup water, approximately (you may need more)
- about 1 tablespoon chopped cilantro stems or slightly more
cilantro leaves
– Heat a wok or a skillet over medium high heat. Add the oil and when this is hot, add the
garlic, onions, and ginger. Sauté until
onions start to soften and then add the cumin seeds. Sauté further until you can smell the cumin.
garlic, onions, and ginger. Sauté until
onions start to soften and then add the cumin seeds. Sauté further until you can smell the cumin.
– Add the tomatoes to the pan, toss once or twice, and then
add the eggplant, chickpeas, salt and pepper, and 1/2 teaspoon of the garam
masala. Stir to combine, and then add
about a couple of tablespoons-full of water.
Cook, stirring occasionally, until eggplant and tomato are completely
soft and cooked down, adding water as necessary when the pan gets too dry. Taste and adjust seasoning, adding more salt
or garam masala if desired.
add the eggplant, chickpeas, salt and pepper, and 1/2 teaspoon of the garam
masala. Stir to combine, and then add
about a couple of tablespoons-full of water.
Cook, stirring occasionally, until eggplant and tomato are completely
soft and cooked down, adding water as necessary when the pan gets too dry. Taste and adjust seasoning, adding more salt
or garam masala if desired.
– Toss in the cilantro, stir, and take of the heat.
I don’t know if this truly constitutes a real “masala” but
since I used garam masala, and a few Indian flavors in general, I thought it
wouldn’t be too much of a stretch to call it that. I used cilantro stems here because I didn’t have any more leaves. Fresh cilantro leaves would be ideal, but know that in a pinch you can use the chopped up stems (and make use of something that often just gets tossed!) for flavor…just use a little less. This would do very well served with grilled
meats or fish, although I just had it piled high on a mound of brown rice. One important note: I would be doing you a
grave disservice if I didn’t tell you to have this with some garlic yogurt. A perfect match! Just mix some good Greek yogurt with a small
bit of minced garlic, salt, pepper, olive oil and there you have it.
since I used garam masala, and a few Indian flavors in general, I thought it
wouldn’t be too much of a stretch to call it that. I used cilantro stems here because I didn’t have any more leaves. Fresh cilantro leaves would be ideal, but know that in a pinch you can use the chopped up stems (and make use of something that often just gets tossed!) for flavor…just use a little less. This would do very well served with grilled
meats or fish, although I just had it piled high on a mound of brown rice. One important note: I would be doing you a
grave disservice if I didn’t tell you to have this with some garlic yogurt. A perfect match! Just mix some good Greek yogurt with a small
bit of minced garlic, salt, pepper, olive oil and there you have it.
Have a fantastic weekend wherever you are! I’ll see you when I get back!
A scrumptious dish! That combo is awesome.
Cheers,
Rosa
Oh yeah, it's almost summer in the Philippines. Whenever the Holy Week rolls around, I know summer is just around the corner as well. Have fun in the sun, my friend! We are still knee-deep in winter here in Toronto! Looking forward to spring…On a different note, your eggplant chana masala looks delish! I am a big fan of Indian food – this is totally right up my alley!
Hope you had a lovely weekend! I'm thinking of making this dish for a Lenten Friday lunch I can tote to work. I think it'd be fabulous with some flatbread. 😀
Thanks Rosa! 🙂
Hi Jen! Wow…amazing how we are at opposite ends of the weather spectrum but can trade recipes like we are doing it over the fence of our backyards (not that I have a backyard)!
Hi Midge! This is perfect for Lent! And yes, great with some flatbread…or stuffed into a pita 🙂
I would have never thought to try this with Garlic yogurt! But yum I got to try it. 🙂
I would have never thought to try this with Garlic yogurt! But yum I got to try it. 🙂
Hi Michelle! I is really awesome with garlic yogurt…I can eat tons!