Malik Estate Vegetable Chili with Onions and Eggplant
From chefmeow 16 years agoIngredients
- 2 medium eggplant pared and cut into cubes shopping list
- 2 tablespoons kosher alt shopping list
- 1 cup olive oil divided shopping list
- 2 pounds white onions diced shopping list
- 4 medium green bell peppers diced shopping list
- 2 tablespoons garlic chopped shopping list
- 4 pounds canned diced tomatoes undrained shopping list
- 3 pounds fresh tomatoes diced shopping list
- 1 cup fresh parsley chopped shopping list
- 1/4 cup chili powder shopping list
- 2 tablespoons ground cumin shopping list
- 2 tablespoons dried oregano shopping list
- 2 tablespoons dried basil shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 1 tablespoon fennel seed shopping list
- 1 teaspoon salt shopping list
- 2 cups pinto beans cooked shopping list
- 2 cups garbanzo beans cooked shopping list
- 1/4 cup dried dill weed shopping list
- 1/4 cup lemon juice shopping list
- 16 wedges steamed acorn squash shopping list
How to make it
- Place eggplant in colander and sprinkle with kosher salt then let stand 1 hour.
- Pat eggplant dry with towel.
- Heat 3/4 cup oil in large skillet over medium heat then add eggplant and sauté until tender.
- Remove eggplant and set aside.
- Heat remaining 1/4-cup oil.
- Add onions, green pepper and garlic then sauté 10 minutes.
- Add sautéed eggplant to pan.
- Reduce heat and add undrained canned tomatoes and all herbs except dill
- Cook uncovered for 10 minutes stirring frequently.
- Stir in beans, dill and lemon juice then cook 15 minutes longer.
- Stir well and adjust seasonings.
- To serve spoon chili into hot wedge of squash on plate.
People Who Like This Dish 3
- kgarmany Nowhere, Us
- lovemybirds Dayton, OH
- yakalom Riverside CA
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments