Chermoula Eggplant Two Ways

After the kids arrived, stealing 10 minutes alone, sipping my tea and poring over the pictures in cookbooks just for the pleasure of it, has become somewhat of a challenge (and a secret indulgence when I can manage it).

I have very few cookbooks at home despite the fact that I love to cook. Being more of an intuitive cook with a passion for experimenting with cuisines from around the world, I rarely follow a recipe to the letter, opting to be daring (or foolish) with the spice combinations and ethnic ingredients. This is a boon and a curse as Mr. Monk would say.

Baking fails miserably when I take Epicurean licences with the tried-and-tested recipes, but, many other interesting dishes have come out of this incurable urge to deviate from the prescribed that it has been worthwhile.

It is no secret that I love eggplant, and it is quite possibly  the most showcased fruit here at Delectable Victuals.

Many dishes were inspired by Greg and Lucy Malouf's Moorish which I have shared here before.

Here is yet another eggplant dish with North African flavors, cooked two ways:

1. Inspired by Yotam Ottolenghi's Chermoula Aubergine (as the main course)
2. Inspired by Greg and Lucy Malouf's Eggplant and Feta Stir-fry (as a side dish)

As I had some preserved lemons handy, I did take liberties with the Chermoula formula.

Chermoula
1 Tbsp cumin powder
2 Tbsp coriander powder
2 Tbsp sweet paprika powder
1 Tbsp freshly ground black pepper
1 Tbsp chopped garlic
1 Tbsp freshly grated ginger
4 to 6 dry red chilies (I used the dry Thai chilies from home-garden)
1 wedge of preserved lemon (optional)
4 Tbsp lemon juice
¼ cup olive oil

Combine all the ingredients in a blender or food processor and grind to a smooth paste. Store in an airtight container in the fridge for up to 6 months.

For the Chermoula Aubergine à la Ottolenghi

I followed the recipe as close as I can, except of course, I used the chermoula paste as above. It might be a sacrilege in some books to tamper with a master's recipe. But, as all fantastic cooks say, adapt and personalize recipes to your taste.


For the bulghur, since I am not fond of raisins/sultanas, I used dried cranberries; used walnuts along with almonds; used chopped celery leaves and dried mint for flavoring; plus finely chopped jalapenos (seeded).


For the Chermoula Eggplant Stir-fry

1 large globe or black beauty eggplant cut into even-sized chunks
1 medium yellow onion, coarsely chopped
4 to 6 tablespoons of chermoula paste
salt to taste
1 Tbsp olive oil
½ cup diced feta (or crumble on top if preferred)

Preparation

1. Heat the olive oil in a pan large enough to hold the eggplant in a single layer; add the onions and saute till soft
2. Add half the chermoula paste and stir-fry till aromatic; bring the onions plus chermoula to the center of the pan to make room for eggplant
3. Add the eggplant chunks around the sides, sprinkle some salt, add the rest of the chermoula paste, cover and cook till eggplant is done, stirring once in a while to ensure even cooking
4. Off heat fold in the feta, or crumble it on top; serve warm with flat breads like naan or paratha; or with fragrant rice and tzaziki on the side

Chipotle and Sun-dried Tomatoes New Mexican Flour Tortillas

I grew up with various quick (unleavened) griddle-cooked non-greasy flat breads like: roti, chapathi, paratha, some fried breads like puri and bathura, as well as fluffy risen naan. Some were made with whole wheat flour, some with an assortment of lentils and some even with chickpea flour. So, tortilla, when it came into my life, was not unusual at all, and was much welcomed.

Making tortillas was not so much different from making chapathis - in my mind - but, I've always shied away from the traditional tortilla recipes I found which called for a generous amount of shortening. My rotis and chapathis barely have a spoonful of ghee so they feel lighter and healthier somehow.

But, a request from the other adult in the house prompted me to make these New Mexican Flour Tortillas adapting a recipe I found in the Tuesday Nov 29th edition of The Oregonian, which in turn adapted a recipe from Saveur Cooks Authentic American.

We used these to make easy chicken wraps. I went rather squeeze-happy with the food color, but, between the chipotle and the sun-dried tomatoes, extra red coloring is not needed. I thought my kids might fancy this bright color for a change.

Ingredients
1¼ cup boiling hot water
4 cups all purpose flour
1¼ tsp salt
6 Tbsp vegetable shortening
4 to 6 Tbsp sun-dried tomato and chipotle chili paste
red food color (optional)

Preparation

1. Combine 4 Tbsp of Chipotle in Adobo sauce (more if preferred) with 4 Tbsp of Sun-dried tomatoes packed in oil, blend into a smooth thick paste
2. Combine the flour and salt and mix in the shortening, crumbling with fingers as it gets incorporated, to form a fine breadcrumb-like texture
3. Add in the sun-dried tomato and chipotle chili paste; add a few drops of food color (if using) to the hot water
4. Using a wooden spoon add one cup of the hot water first and stir well (as if to make play dough) till the dough comes together; add a bit more water as needed till the dough holds well and comes off the sides of the bowl
5. Turn the dough into a floured surface and knead for 5 minutes till smooth, cover with a plastic wrap and allow to sit for 30 mins
6. Divide the dough into 10 or 12 balls, roll out to about 3 millimeter thick rounds
7. Cook one at a time on a hot cast-iron skillet, both sides till done; the tortilla might puff up a little, which is a good sign
8. Wrap in a cotton towel as they come off the pan and serve warm with favorite sides, or as a wrap

Chipotle Sweet Potato, Taro Root, Kale, Chayote Squash, Long Green Beans Soup

A simple brothy soup, best enjoyed hot and steaming on a cold wintry evening.

The not-so-creative title says it all - it is an unconventional mix of vegetables I had handy: Kale, Long Green Beans, Chayote Squash, Sweet Potato and Taro Root.

I used store-bought stock and chipotle in adobo sauce.

Ingredients
2 chipotle chilies in adobo sauce, pureed (incorporate 1 tsp of sauce with each chili)
8 cups vegetable stock - or stock and water in any proportion adding to desired amount
Chayote Squash, Sweet Potato, Taro Root - peeled and diced or sliced
Kale, Long Green Beans - chopped
Black-eyed Peas, soaked overnight and cooked till done but not mushy
salt to taste

Preparation
Combine all the ingredients and bring to a boil. Adjust flavors to taste. Thicken if preferred. (I like this soup brothy). Serve hot.