Denver Green Chili

Recipe of the Week - 3/10/12
Eggplant Mushroom Chile Sautee

Eggplant Mushroom Chile Sautee

Eggplant Mushroom Chile Sautee

I love dishes like this. This is nutritious, low-fat and
low calorie, and tasty. I found the flavor developed
in the fridge overnight and I enjoyed it even more the
next day. Plus, it is easy to make.

I made this with hot chiles (Sandia), but I think most
people will like this with medium hot (like Big Jim) or
mild. You can always adjust the chiles to taste right
before adding the almonds. This is a forgiving recipe
that will be good altering the proportions of most of
the ingredients.

You can also substitute butter or another oil (like olive oil)
for the grape seed oil. Grape seed oil has a light, distinct,
slightly sweet flavor that I like in this dish. A different oil
will change the flavor a bit, but it will still be good. The
same thing applies to the rice wine vinegar. You might
try red wine or balsamic vinegar.

You do not want to put the eggplant in right away with
the oil. Eggplant absorbs oil like a sponge and you
would be depriving the onions of oil to cook in. If you
add more oil, the dish gets heavier and oilier (but
flavor is good!).

In a sense, I think the almonds make this dish. Both
the texture and flavor they add really make this
memorable.

Ingredients:

4 cups peeled and diced eggplant
1 cup sliced or coarsely chopped onion  
2 cups chopped mushrooms
1 tbsp grape seed oil
1/4 cup water
1 tbsp rice wine vinegar
1/3 cup diced medium hot green chiles
2 cups bell pepper, cut in strips (red or orange recommended)
1/3 cup sliced almonds
soy sauce to taste  


Preparation:

1. In a large skillet or wok (one with a lid), sautee the onions in
    the grape seed oil over medium heat until soft. Add water,
    mushrooms, and eggplant and cover with lid. Reduce heat
    to medium-low and cook until mushrooms and eggplant
    are soft but not thoroughly cooked, about 15 minutes.      
   
2. Add green chiles and bell pepper, cover, and cook about
    another 5 minutes or until bell pepper is cooked but not yet
    limp.


3. Add soy sauce as desired, to taste. Stir in almonds and serve.
   

Cooking time: 25 minutes
Serves: 4 to 6

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Eggplant Mushroom Chile Sautee

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Anita

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