I made another video yesterday, after my good friend Dana, whose blog, Just a Rez Chick, not only do I highly recommend, but actually believe you already know and follow by now, asked me to cook something with an eggplant.
I would cook Mousaka, but that will have to wait, because it was a workday, it was unexpected, had no meat and will have to come over my fear of frying. That will happen soon, just… you know… not yet…
Anyway, today being a workday and all, this is what I have time for. I will give you the ingredients and you can watch the How-To on the video.
A couple of notes:
a) If you do not have Harissa (why don’t you have harissa!!) you can use red chillies, they are equally awesome. Just throw them in there 30 seconds before you add the eggplant.
b) I salted and let the eggplant stand, because it smelled bitter. Don’t judge me, I work with smells. Eggplants are sometimes bitter and letting them stand for 1/2 to 1 hour in salt helps solve that. It also helps them not absorb much oil when you fry them, making them a bit less fattening, so that’s one to think about, right?
c) I added cumin, but you can also use cinnamon, especially if you don’t use harissa.
That’s about it. Hope you enjoy the dish AND the video!
You will need:
1 1/2 cups orzo
1/2 cup sweet white wine
2 garlic cloves
1/2 tsp harissa
salt, pepper, cumin
You will do:
PS. To refresh your memory: Fooking = Cooking + Foo Fighters