I have been craving eggplant and peppers so was delighted to see both in today’s box, although only one pepper. But for the eggplants … eggplant and bean chili (see recipe below), eggplant dal with your favorite lentils (your own recipe), eggplant with garlic and scallions (just sauteed eggplant flavored with chili and green onions)? Those are a few ideas from the New York Times food e-newsletter last Sunday devoted to ideas for eggplant.
Ingredients:
1/4 cup neutral oil, such as safflower or canola 6 cups 1/2-inch cubed peeled eggplant Kosher salt and black pepper 1 small onion, finely chopped (about 1 cup) 2 small carrots, peeled and cut into ¼-inch dice (1 cup) 2 tablespoons tomato paste 3 large garlic cloves, minced 1 tablespoon pure chile powder (such as ancho, chipotle or a mix) 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1 (14-ounce) can whole tomatoes and their juices, crushed with your hands 1 (15-ounce) can red kidney beans, rinsed 1 (14-ounce) can lentils, rinsed 1/4 cup thinly sliced scallions, plus more for garnish 1 tablespoon lime juice Sour cream, grated Cheddar, sliced jalapeños and tortilla chips, for topping (optional)
Preparation:
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add eggplant, season with salt and pepper and cook, stirring occasionally, until softened and golden in spots, 5 minutes; transfer to a plate.
Reduce heat to medium-low. Add the remaining 2 tablespoons oil, then add the onion and carrots to the pot and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add tomato paste and garlic, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 3 minutes. Stir in chile powder, cumin and oregano until well blended.
Add tomatoes, kidney beans, lentils, the reserved eggplant and 2 cups of water. Bring to a boil over medium-high heat, stirring to release any browned bits from the bottom of pot. Cover, reduce heat to medium-low and cook, undisturbed, until eggplant is very tender and flavors have melded together, 30 minutes. Uncover and stir, mashing some of the eggplant to create some creamy texture.
Stir in the scallions and lime juice; taste and season with salt and pepper. Divide chili among bowls and garnish with more scallions. Finish with any of the optional toppings and serve warm.