This might turn into my new fave meal: Chickpeas with Roasted Golden Beets and Carrots

Roasted Beet, Carrot and Chickpea Salad

In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish. (Photo: Andrew Scrivani for The New York Times)

Cooking with the New York Times

In this gently spiced vegetable dish, baby eggplant slices are first fried until…

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. (Photo: Michael Kraus for The New York Times)

Oven-Roasted Chicken Shawarma

NYT Cooking: Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives,

NYT Cooking: Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.

Spicy Peanut Stew With Ginger and Tomato

Spicy Peanut Stew: vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.

Butter chicken is the General Tso’s of Indian food, a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. (Photo: Sarah Anne Ward for The New York Times)

Butter Chicken

Got to try this - yogurt-and-spice-marinated chicken dressed in a velvety red bath comprised of butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang.

Chinese Eggplant with Garlic Sauce (vegan) by omnivorescookibook: Cook crispy and flavorful eggplant with the minimum oil and effort. #Eggplant #Garlic #Chinese

Chinese Eggplant with Garlic Sauce (红烧茄子)

Chinese Eggplant with Garlic Sauce 红烧茄子 (vegan) - Cook crispy and flavorful eggplant with the minimum oil and effort. Use baby eggplant so you don't have to soak or salt it.

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom —%2...

Daniel Boulud’s Chicken Tagine

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France.

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C…

Rishia Zimmern’s Chicken With Shallots

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste.

These spicy garlic eggplant slices are so addictive! LOVE this recipe!

Roasted Spicy Garlic Eggplant Slices

These spicy garlic eggplant slices are so delicious! Oven roasted to perfection, each bite is bursting with flavor! If I'm eating an eggplant, it just has to be

Baingan Bharta. I think this could easily be adapted to low carb. Tasty with cauliflower rice.

Baingan Bharta

26 Traditional Indian Foods That Will Change Your Life Forever (this picture is Baingan bharta). Not all are GF - but this is a very nice list

NYT Cooking

Fried Eggplant With Chickpeas and Mint Chutney Recipe

clock
45 minutes

Ingredients
Vegetarian, Gluten free
∙ Serves 2-3
Produce
  • 2 lbs Baby or small italian eggplant
  • 1 3/4 cups Chickpeas, cooked
  • 1 cup Cilantro, stems leaves and tender
  • 3 Garlic clove
  • 1 cup Mint, leaves
  • 1 Scallion
  • 1 Serrano or jalapeno pepper
  • 1 lb Tomatoes, ripe
  • 1 White onion, large
Condiments
  • 2 tsp Lemon juice
Baking & Spices
  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne
  • 1 1/2 tsp Garam masala
  • 1/2 tsp Paprika, sweet
  • 1 Sea salt, Fine
  • 1/4 tsp Sea salt, fine
Oils & Vinegars
  • 3 tbsp Olive oil, extra-virgin
Dairy
  • 1 Yogurt, Plain
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.

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