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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

EGGPLANT MASALA
INGREDIENTS

4 cups large diced eggplant
2 medium sized ripe tomatoes, medium diced
1 T fresh ginger, minced
1 T fresh garlic, minced
2 red onions, sliced thinly
1 t whole cumin seeds
2 T vegetable oil (or clarified butter)
1 T turmeric powder
1 t cumin powder
1 t coriander powder
1 t red chili powder
1 Serrano chili
Zest of one lemon
1 T fresh lemon juice
2 cinnamon sticks
2 bay leaves
4 whole cloves
2 whole cardamoms
2 T chopped fresh cilantro
Kosher salt and freshly cracked pepper, to taste

PROCEDURE
Coat the eggplant liberally with vegetable or olive oil, season with salt and pepper and roast on a sheet tray in a 375 F oven until they are soft. Turn the eggplant once during this process for even roasting. Remove and set aside. To a wide and shallow roasting pan, add the oil (or clarified butter) and bring to a medium heat. Add the whole spices (cardamom, cinnamon, cumin seeds, bay leaves, cloves). Stir for 30 seconds. Add the onions and ginger and sauté until the onions are slightly caramelized. Add the garlic and stir for 30 seconds. Add the tomatoes and all the remaining ingredients (except the eggplant and fresh cilantro). Season with salt and pepper. (Note: It is important to season in stages rather than all at once). Let the mixture simmer on medium heat until the tomatoes start breaking down. Add the roasted eggplant and stir well. Stew this on medium heat, stirring periodically until the dish is almost dry. Taste and re-season, if necessary. Finish with the fresh cilantro.

Hari's Recipes