Sunday, May 6, 2012

Spicy Eggplant

Spicy Eggplant

by Chef Michel Nischan
A hot and spicy dish that celebrates the
diverse flavors of eggplants and peppers

  • 1 jalapeno pepper
  • 1 red cherry pepper
  • 3 sweet peppers, (red, green, and purple)
  • 2 cups chopped kale
  • 1 large tomato
  • 1 red onion
  • 1 black beauty eggplant
  • 1 small white Asian eggplant
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juice and zest
  • Salt and pepper to taste
  1. Seed and julienne (about 1/8 to 1/4-inch thick) the jalapeno peppers, red cherry peppers, and sweet peppers. Slice the tomato into 1/2-inch cubes. Peel and sideways slice the red onion (about 1/4-inch thick). Using a vegetable peeler, peel lemon zest and julienne (1/8-inch thick).
  2. Peel and cube black beauty eggplant into large 1 1/2-inch cubes. Peel the white Asian eggplant and cut into 1 1/2-inch circles.
  3. In a large sauté pan over medium heat add extra virgin olive oil. Once the pan has come to temperature add the eggplant and sliced onions. Toss a few times to coat well with oil. Add the kale and season with salt and pepper. Turn heat up to medium-high and cover. Cook, checking constantly until the eggplant begins to brown about 6 to 8 minutes.
  4. Add peppers, tomato, lemon zest, and juice and saute for another 2 minutes. Season to taste and serve.

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