Eggplant, Kale...

My friend Dan from college visited!  Since we spent so many good times cooking together in the co-op we lived in while in school, it only made sense that we would cook again.  The photos for these dishes aren't great, but the eggplant was DELICIOUS.  It's rich and somewhat greasy, but there's enough fresh stuff (tomatoes, basil) to make it not overwhelming.

Chili Eggplants with Fresh Basil

(from The Asian Vegan Kitchen)

Ingredients

8 fresh red chilis

10 shallots, sliced

4 cloves garlic

3 slices ginger

2 tsp lime juice

1/2 tsp salt

2 TB canola oil

2 medium tomatoes, chopped

*

5 small eggplants, cut into bize-sized pieces

canola oil for frying

1 c fresh basil, chopped

1/2 tsp salt

1 tsp sugar

Instructions

1. In a food processor, blend the chilis, shallots, garlic, ginger, lime juice, and salt to a paste.

2. Heat oil in a saucepan and saute the paste from the food processor for 2-3 min.

3. Add tomato and stir; cook covered for 3-4 min.

4. Fry eggplant pieces in very hot oil until slightly brown and crispy.  Drain and set aside on paper.

5. Place tomato-chili mixture in a large skillet over medium heat.  Add basil, salt, and sugar, and stir before adding fried eggplant.  Serve over rice.  Serves 4.

Kale Mushroom Salad

Ingredients

1 bunch kale, stems removed, leaves chopped

olive oil

1 clove garlic

1-2 c sliced mushrooms

tamari

sesame seeds

lemon juice

Instructions

1. Steam kale. 

2. Saute mushrooms and garlic in olive oil, adding a bit of tamari towards the end. 

3. Combine kale and sauteed mixture (including mushroom-tamari liquid) in a bowl.  Sprinkle with sesame seeds and lemon juice and toss.  Serve at room temperature.