Thursday Recipe – Eggplant Tagine

A tagine is simply a Moroccan stew of sorts. It can be made with a variety of meats and/or vegetables. Often fruits and nuts are added as well.

Here is a recipe for a tagine based on roasted eggplant. It will feed 4.

2 whole eggplant (large purple egg shaped variety)

Olive oil

Kosher salt

one small spanish onion diced

1 cup chopped dried fruit – apricots, raisins, figs, etc.

1/4 cup pine nuts

2 large tomato diced

1/4 cup chopped Italian parsley

1/4 cup honey

1/4 tsp  ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground fennel seed

1/4 tsp ground cumin

1/4 tsp red pepper flakes

One box prepared couscous (follow instructions given on box)

water

 Pre-heat the oven to 400. Cut the ends off of the eggplant and remove half the peel by cutting strips of skin off lengthwise. Cut in half lengthwise and rub with olive oil and a little salt. Place on a sheet pan and roast in the oven until light golden and soft to the touch. Over roasting will cause them to fall apart later so be careful not to go to far in the oven. About 30-45 min. Allow to cool to room temperature. Cut into large peices about 2 inches.

In a saute pan on medium hight heat, cook the onion with a little olive oil until light brown and begining to soften. Add the chopped eggplant and saute 1 minute. Add the honey and let it bubble being careful not to let it start burning. Add the chopped fresh tomato, parsley, dried fruits and pinenuts. Season with spices and salt to taste. Reduce heat to medium and let  simmer for a few minutes. If the stew becomes to thick before the fruit is rehydrated nicely, add a little water 1/4 cup at a time. Adjust seasoning and serve over steam hot couscous. Can be finished off on the top with a little plain yogurt and paprika for a nice contrasting presentation.

Drinking the blood of the land

Sangre means “blood” in Spanish. Sangria is a popular red wine punch that originated in Spain and has been consumed around the Mediterranean for hundreds of years. Nothing compares to this refreshing drink on a hot summer day (except maybe Gin Buckets). Here is my recipe for making your own Sangria, perfect for a hot summer barbeque when you want a drink that won’t send you to bed early.

 The quantities and ingredients listed here are subject to personal taste and availability. The important thing is to use a good quality wine, fresh fruit and your imagination.

I typically use:

equal parts orange and cranberry juices

Pommegranate: pomm. molasses works the best but if you can’t get it (look in the mixer section of the grocery or liqour store) use juice, syrup or crush some fresh pomm. and add that too.

fresh fruit: sliced oranges, sliced lemons, strawberries, kiwi, and grapes work well but add whatever is seasonal to your area.

A little orange blossom or rose water is a nice touch but they are sometimes hard to find. It’s ok to use a few fresh rose petals as well.

A quality red wine preferably from Spain (for authenticity). Something with a little fuitiness is good such as Torres’, Sangre de Toro (bulls blood-not really that’s just the name).

Brandy

The night before, mix the fruit juices, the fruit and all other ingredients except the wine. Put the wine and the punch mix in the refrigerator to chill over night.

 When you are ready to drink. Add equal parts punch mix (make sure to scoop some fruit into each glass) and wine over ice and add a little brandy to taste. If you want, for a large group, you can mix it in a pitcher or large cooler with a spigout.

Drink and enjoy. Be sure and pour a few drops on the ground to give back to Mother earth who has provided us with this tasty celebration beverage.

“Gracias por la sangre de la tierra!” – ” Thank for the blood of the land!”

Tracking the wild berry.

I’m starting to notice the small wild blackberries up near the house are starting to turn edible. Today the kids and I will be hunting them in the orchard to see if we can come up with enough for small pie or cobbler. I almost feel sorry for our customers at the deli, I never get enough of the small wild berries to share. We are only able to use the big berries at the restaurant and they won’t be ready for a couple of months yet. The wild berries are, for us, one the greatest pleasures of the early summer. It’s no wonder we have decided we don’t want to leave this property and move. I would miss the anticipation of the hunt every year, and that intense burst when the first one explodes on the tongue – AAAAAAAAHHHHHHH!