Summery eggplant and apple

September 4, 2010

It might have been because of Hurricane Earl moving up the Atlantic coast but today was fairly cool and windy, at least in comparison to the last week which has been insufferably hot and humid. I had nothing to do so I decided to experiment some. It’s no Emily Vanderwoud (check out her blog here), but here’s what I got. It’s a spicy end-of-summer somewhat Mediterranean dish.

Ingredients:
1 eggplant
2 apples
1 large onion
Salt, pepper, cumin, oregano, turmeric
1 sprig parsley
1 fish stock cube
1 habanero pepper
Half cup lemon juice
Yoghurt

Place halved eggplant in salted water for a half hour, then slice and cube eggplant. Roll around in salt, pepper, cumin and oregano. In a saucepan, sweat onions in olive oil and add turmeric. Add lengthwise sliced habanero. After 5-10 minutes when it smells good and spicy, add eggplant and apple cubes. Wait until they’re softened. Add fish stock cube along with 3 cups water. When its mostly reduced, take off heat and add parsley. Stir in a little bit of yoghurt since it’s pretty spicy otherwise.

I added some boiled dehydrated Peruvian potatoes because I live in a Peruvian neighborhood but that’s entirely unnecessary. Serve with rice or pita bread.

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