Sunday, November 23, 2014

Eggplant mull and mood swings

Eggplant mull / Mull de berinjela

Choosing what to cook is not always an easy task around here: I want to cook lots of things, which is not feasible at all (not to mention expensive), so I have to refrain myself and be reasonable. Sometimes I’m tired and want something simple that doesn’t get me standing on my feet too long – those are the days when decision making is a lot quicker.

There is, however, something that changes every now and then: my mood.

There are days when I flip through certain cookbooks for hours and find absolutely nothing that appeals to me – I start wondering why I bought the book in the first place, that it was a waste of money, and so forth (hello, PMS). Then, weeks later, maybe even days, I grab the same cookbook and I want to eat each and every recipe on it – everything looks delicious.

No, I’m not completely mad, guys, I promise. :D

A while ago I had Maria Elia’s cookbook on my lap as I had a cup of tea and as I turned each page of the book I kept trying to remember why I’d bought it because I did not feel like eating any of those recipes. None. A week later I got the book again and it made my mouth water so hard I couldn’t decide what to cook – everything looked so tasty! I went for the eggplant mull because I had everything in my fridge and it was such a lovely meal it has become a favorite – it’s a great weekday meal.

The paprika I used was on the hot side and I’ve toned it down a little after that first time, using half of the amount called for in the recipe below – that is very personal so I suggest you adapt it to make it to your liking.

Eggplant mull
slightly adapted from the delicious Full of Flavor: How to Create Like a Chef

1 large eggplant, cut in halve lengthwise, then into 5mm slices
olive oil
salt and freshly ground black pepper
½ onion, finely diced
2 cloves garlic, finely chopped
3 plum tomatoes, deseeded and coarsely chopped
1 teaspoon smoked paprika
½ teaspoon cumin
pinch of cayenne pepper
juice of half a lemon
handful of chopped parsley
3 tablespoons fresh oregano leaves

Preheat the oven to 200°C/400°F. Line a large baking sheet with foil and brush it generously with olive oil. Lay the eggplant slices on top of the foil, drizzle with a little olive oil, season with salt and pepper and roast for 25 minutes. Remove from the oven.

In a large nonstick frying pan, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook until fragrant. Add the tomatoes and spices and cook for 5 minutes or until tomatoes soften. Stir in the eggplant and cook for 5 minutes. Season with salt and pepper.

Remove from the heat, stir in the lemon juice and herbs and serve.

Serves 2


Anonymous said...

May I ask how you served this? As side dish or more like stew? Thank you

Patricia Scarpin said...

I served it with rice.

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