Tag: eggplant

Turkish Pomegranate, Eggplant, and Lentils

This is a great, simple, tasty recipe from Turkey that takes a little bit of time to cook, but is well worth the time – full of flavor, satisfying, and vegan.  To keep the textures and flavors of the vegetables distinct, it’s important that you layer the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. This dish is best when made ahead and allowed to mellow for at least a few hours. Print Recipe Turkish Pomegranate, Eggplant, and Lentils 1/4 teaspoon Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium sized, finely minced2 medium tomatoes chopped2 medium green peppers, such as Anaheims stemmed, seeded and coarsely chopped 1/4 teaspoon crushed red pepper Optional1/2 cup Serious Foodie Pomegranate Grill SauceSeeds from 1 pomegranate Optional Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium […]

Pan Roasted Kale and Veggies

[vc_row][vc_column width=”1/1″][vc_column_text] Here is a recipe that we’ve been using for a long while that is full of nutrition, especially anti-oxidants.  You can use this as a side  dish, or as a main course with sauteed potatoes or brown rice. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row] Pan Roasted Kale and Veggies Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: Serves 4 Pump up this dish a notch with a spicy sauce – Siracha, sambal, Calabrese peppers – or add some exotic flavor with a bit of the Serious Foodie Fig/Orange Sauce Ingredients 3 tablespoons olive oil or more 1 large bunch kale – washed and cut into wide strips 2 small eggplants (preferably the long purple varieties or the Italian small round purple variety), sliced into half moons 1 medium squash (yellow or zucchini), sliced into half moons 2 cloves garlic, finely minced 1 medium tomato, diced Sea salt and freshly ground black pepper, to taste ½ cup white wine ¼ cup vegetable stock Optional: 1 tsp. hot sauce, or Serious Foodie Fig/Orange sauce Instructions Add the oil to a saute pan, and heat over medium flame Saute the kale, eggplant, and squash […]