Eggplant Cauliflower and Preserved Lemons
Ingredients
- 2 large eggplants, sliced into 1/2″ rounds (see step #1)
- 1head of cauliflower, cut into bite-sized pieces
- 2 large onions (white or yellow) finely diced
- 1 handful of curly parsley, finely chopped (approx. 1/2 C)
- 1 handful or cilantro, finely chopped (approx. 1/2 C)
- 2-4 cloves of minced garlic
- 2 tsp. grated ginger
- 1 tsp. black pepper
- 1/4 tsp. saffron threads
- 1/4 C. water
- 1 preserved lemon, flesh removed and rind chopped finely *
- 1/2 C red olives (kalmata)
- 1/2 C green olives (spanish)
- kosher salt
- Cous-cous or rice or other starch for service
Instructions
- Place eggplant slices on racks and salt both sides with kosher salt whilst you chop and prep the rest of the ingredients.
- Combine saffron and water.
- After remaining ingredients are prepped, rince eggplant rounds into 1″x1″ wide pieces.
- Combine all ingredients in a pressure cooker. **
- Bring pressure cooker up to pressure and cook for 4-5 minutes.
- Quick release/quick cool the pressure cooker.
- Drain vegetables and keep the cooking liquid.
- Return cooking liquid to the pan and set to simmer, reducing to a semi-thick, sweet syrup.
- Toss veggies with syrup and serve over cous-cous, rice, or other starch.
Notes
* Make your own – https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/
** You could make this in a crock-pot or stove-top dutch oven.
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