I saw these baby eggplants and bought them even though I had no idea how I was going to prepare them.
The baby eggplant reminded me of Asian eggplant and I noticed on the internet that they were also known as Indian eggplant. That made me think of a ratatouille with an Indian flair.
I recently became aware of a product variously called, lemon pickles, pickled lemons or preserved lemons. They are made by covering lemons with sea salt and sealing them up for several months. Sara Moulton has a quick recipe where she slices the lemons and covers them with sea salt for 24-28 hours. They are also available at specialty food stores. Since I had these left over from another I thought a little pickled lemon would add some acid to the dish.
I decided to add chicken as the protein component to make it a complete meal.
Pickled lemon (finely dices)
Roma tomatoes (diced)
Mushrooms (coarsly chopped)
Chicken bullion (1 Cup)
ZA’ATAR spice blend
Divide two large chicken breasts into four pieces each, sprinkle with Nature’s Seasons and brown in peanut oil. Then remove them to another plate. In this case, I cooked the chicken breasts sous vide at 150 F for about an hour and a half before I browned them.
Add about a tablespoon of butter to the pan and sauté the shallots, garlic and pickled lemon for a few minutes. Cut the eggplant in quarters from the tip to within about a half inch of the stem and add to the aromatic mixture in the sauté pan. Sprinkle with curry seasoning and ZA’ATAR spice blend, then add the mushrooms and tomatoes. When the eggplants start to get soft add 1 Cup of chicken bouillon along with the cooked chicken pieces, sprinkle with curry seasoning to taste, cover and simmer for about 30 minutes.
Adjust seasonings, sprinkle with chopped parsley and serve. Goes well with rice or as a meal by itself.