Connecting With My Roots: An Italian Eggplant Caponata Recipe

Connecting With My Roots: An Italian Eggplant Caponata Recipe

by | Jul 7, 2015 | Appetizers, Food Recipes

Most of what I cook has been self-taught.

My mother cooked at times, but it was not her passion.

As a single parent, my dad made a lot of chicken marsala and pancakes. He can make some killer ribs, but is not so adept or interested in vegetarian fare.

My oldest sister did much of the creative “cheffing” at my dad’s house growing, which exuded our Italian heritage.

I began experimenting in my mom’s kitchen with Indian food at the age of 16. My chapatis and samosas left a lot to be desired at that time.

It wasn’t until much later that I planted my yoga feet in the kitchen and learned to cook divine meals with true dimension.

Every time I embark on a new food creation, I aim to cultivate a curious mind. A beginner’s mind. It is through curiosity and mindfulness that I find my yoga practice in the kitchen.

As I honor my roots, today I present you with a truly fabulous Eggplant Caponata, a Sicilian dish blending a slew of flavors together that form an dynamic explosion.

Eggplant Caponata

Makes: approximately 5 cups (serve as appetizer on endive or crustini)
Inactive prep time: 1 hour
Active prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:

  • 6 c. eggplant, cubed (1 very large or 2 medium)
  • 1 large onion, diced
  • 1 small shallot, minced
  • 1/2 c. currants
  • 1/2 c. chopped walnuts
  • 1/2 c. tomato paste
  • 1/2 c. balsamic vinegar
  • 1/4 c. olive oil
  • 2 garlic cloves, minced
  • 1 T. chili paste
  • 1 T. cacao powder
  • 1 T. cinnamon
  • 1 T. honey
  • 1 T. fresh basil
  • 1 T. fresh mint (optional)
  • 1 T. fresh cilantro (optional)
  • Sea salt
  • 5-6 heads of Belgian endive

Instructions:

  1. Cube eggplant, sprinkle with salt, and set aside for 1 hour to “sweat” the eggplant. Note: This is important; the extreme bitterness or undesired mushiness of the eggplant only comes from excess moisture.
  2. After 1 hour, squeeze eggplant to drain any additional water from it.
  3. Add oil, onion, shallot, and garlic to a large pan and saute on medium heat until onions are soft and translucent.
  4. Add eggplant, currants, walnuts, tomato paste, balsamic vinegar, chili paste, cacao, cinnamon, honey, and a teaspoon of salt. Stir well. Cook uncovered on medium heat for 5 minutes.
  5. Reduce heat and simmer for an additional 5 minutes.
  6. Remove from heat and allow to sit.
  7. Add half of the fresh herbs and use remaining to garnish.
  8. Spoon into endive leaves or serve with crustini, crackers, etc.

Many blessings as you enjoy!

 

Bust Your Gloom: Colorful Nopal Bites with Beet Hummus

by | Apr 6, 2015 | Appetizers, Culture

A healthy dose of true color in my food helps to boost my mood.

That’s just what I have infused in this one-of-a-kind, simple appetizer!

What is nopal?

Nopal is a species of the Opuntia Cacti, which is native to Mexico. It is the green stem portion of the cactus and is used in cooking and healing all year in Mexico.

While living in Mexico, I took a course on traditional Mexican medicine and learned that its health benefits are vast and are incorporated into medicine in a multitude of forms from salves to juices. Among its purported health benefits are:

  • Anti-inflammatory properties particularly useful for addressing intestinal illness
  • Anti-oxidant and high in Vitamin C
  • Lowers blood sugar; helps manage Type II Diabetes
  • Reduces cholesterol
  • Boosts immune system

You can generally purchase nopal in any Latino grocery store if you are in a large city and Whole Foods carries it as well.

Nopal Cactus Bites with Beet Hummus

Serves: 4 (as an appetizer)

Ingredients
6 Nopal cactus stems
10 Mushrooms (white or cremini)
3 T. Goat cheese
1 t. Black sesame seeds
1 T. Olive oil

Beet Hummus:
1 15 oz can garbanzo beans (cooked)
1 Beet (medium-sized)
3 T. Tahini
3 T. Olive oil
2 Garlic cloves
Juice from 1 small lemon or half large lemon
1/8 t. salt

Directions

Beet Hummus:
1. Scrub the beet free of any dirt. Do not remove skin.
2. Place the beet in a top strainer above 1-2 inches of boiling water to steam.
3. Steam for 30-40 minutes until you can easily pierce the beet with a fork.
4. Plunge beet in cold water, peel skin, chop into small pieces, and place in food processor.
5. Combine beet, garbanzo beans, tahini, olive oil, garlic, lemon juice and salt in food processor. Blend until smooth.
6. Adjust salt and lemon to desired taste.

Nopal Cactus:
1. Carefully slice off the top and bottom of the cactus stem and remove all spiny nodes with a sharp knife.
2. Cut into two-inch squares and set aside.
3. In small pan, saute mushrooms in olive oil until browned.
4. Spoon a dollop of beet hummus on each nopal square and top with 1-2 mushroom slices, crumbled goat cheese, and black sesame seeds.

*Variations could include toasted pumpkin seeds or carmelized onions.

I’d love to hear how you enjoy this unique appetizer!