Eggplant party!
Oct. 10th, 2020 01:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bikingandbakingThis is the detailed ingredient list and reheating directions for my eggplant party dishes.
Eggplant Picadillo Empanadas (vegetarian, some smoked paprika but no hot pepper), sauce has cilantro but empanadas do not). Definitely contains eggs, dairy, gluten.
Reheat: put on a baking sheet and bake in the oven at ~350F for 20-25 minutes. Cover with foil if getting too brown. (I tend to reheat baked goods lower+slower, but you could probably go hotter + faster if you watch it.) The chimichurri sauce cannot be heated, if you're not comfortable with something that can't be heated, skip this sauce. Jarred salsa verde would be my best replacement.
Ethiopian dinner: vegetarian, no eggs, unknown about gluten/nuts as I accidentally bought pre-spiced chickpea flour without a full ingredient list -- it *shouldn't* have gluten or nuts because those wouldn't be normal in that product, but I can't guarantee it, and I don't know what else might be in the "this facility also processes..." list. On the plus side, I now have leftover pre-spiced chickpea flour, which can make a really easy dinner even if the homemade fresh-ground spice blends are better.
Storebought injera is 100% gluten-free teff. (There is also guaranteed to be cross-contamination in my kitchen -- among other things, my spice grinder cannot be immersed, and it's been used for both nuts and breadcrumbs in the past.)
Reheat: remove plastic lid. Cover container and injera with foil and heat in ~350F oven until hot through. Or remove from metal container and microwave.
Empanada filling ingredients: Eggplant, olive oil, onion, red bell pepper, a long red pepper that was not spicy, capers, green olives, bay leaves, cumin, cinnamon, smoked paprika, black pepper, tomato paste, allspice, nutmeg, fresh oregano, storebought vegetable stock, garlic, salt.
Dough contains flour, butter, egg, salt.
Chimichurri ingredients: cilantro, olive oil, lime juice, parsley, salt.
Ethiopian: recipes for everything except the eggplant, with bonus failed attempt at homemade injera: https://bikingandbaking.dreamwidth.org/15416.html
Injera: store-bought, 100% teff flour.
All Ethiopian dishes except the cabbage use a spiced butter as a base, which includes:
salted butter, onion, ginger, garlic, fenugreek, cumin, cinnamon, nutmeg, cloves, turmeric, black pepper, koremima (false cardamom, not the same plant as other cardamoms), kosseret (herb related to lemon verbena), besobela (herb related to basil).
All spicy dishes also include berebere, which contains (in addition to anything listed in the spiced butter):
dried chilis (korean gochugaru), nigella seeds, ajwain seeds, olive oil
Dishes - ingredient lists skip anything already present in butter/berbere lists if relevant:
Cabbage Stew (Tikil Gomen/Atikilt Wat), not spicy.
Cabbage, carrots, potatoes, turmeric, cumin, black pepper, garlic, ginger, olive oil, nigella seeds, green bell pepper, salt.
Turmeric Yellow Split Peas (Yekik Alicha) Not spicy.
spiced butter (see above), yellow split peas, olive oil, storebought vegetable broth
Greens (Ye'abasha Gomen) Not spicy.
spiced butter (see above), kale, ground coriander, lemon juice, smoked paprika
Spiced Red Lentils (Misir wot) Spicy!
spiced butter, berbere spice blend, tomato paste, red bell pepper, red lentils, storebought vegetable broth
Spiced Ground Chickpeas (Shiro wot) Spicy!
spiced butter, berbere spice blend, tomato paste, pre-spiced chickpea flour (exact ingredients unknown, but tastes like the rest of the already-present ingredients -- once I realized my mistake I doubled the recipe so it's half plain, half pre-spiced), canola oil
Spiced Eggplant Stew (ye'bedergan wot) Spicy!
eggplant, spiced butter, berbere spice blend, regular green cardamom, storebought vegetable broth
Eggplant Picadillo Empanadas (vegetarian, some smoked paprika but no hot pepper), sauce has cilantro but empanadas do not). Definitely contains eggs, dairy, gluten.
Reheat: put on a baking sheet and bake in the oven at ~350F for 20-25 minutes. Cover with foil if getting too brown. (I tend to reheat baked goods lower+slower, but you could probably go hotter + faster if you watch it.) The chimichurri sauce cannot be heated, if you're not comfortable with something that can't be heated, skip this sauce. Jarred salsa verde would be my best replacement.
Ethiopian dinner: vegetarian, no eggs, unknown about gluten/nuts as I accidentally bought pre-spiced chickpea flour without a full ingredient list -- it *shouldn't* have gluten or nuts because those wouldn't be normal in that product, but I can't guarantee it, and I don't know what else might be in the "this facility also processes..." list. On the plus side, I now have leftover pre-spiced chickpea flour, which can make a really easy dinner even if the homemade fresh-ground spice blends are better.
Storebought injera is 100% gluten-free teff. (There is also guaranteed to be cross-contamination in my kitchen -- among other things, my spice grinder cannot be immersed, and it's been used for both nuts and breadcrumbs in the past.)
Reheat: remove plastic lid. Cover container and injera with foil and heat in ~350F oven until hot through. Or remove from metal container and microwave.
Empanada filling ingredients: Eggplant, olive oil, onion, red bell pepper, a long red pepper that was not spicy, capers, green olives, bay leaves, cumin, cinnamon, smoked paprika, black pepper, tomato paste, allspice, nutmeg, fresh oregano, storebought vegetable stock, garlic, salt.
Dough contains flour, butter, egg, salt.
Chimichurri ingredients: cilantro, olive oil, lime juice, parsley, salt.
Ethiopian: recipes for everything except the eggplant, with bonus failed attempt at homemade injera: https://bikingandbaking.dreamwidth.org/15416.html
Injera: store-bought, 100% teff flour.
All Ethiopian dishes except the cabbage use a spiced butter as a base, which includes:
salted butter, onion, ginger, garlic, fenugreek, cumin, cinnamon, nutmeg, cloves, turmeric, black pepper, koremima (false cardamom, not the same plant as other cardamoms), kosseret (herb related to lemon verbena), besobela (herb related to basil).
All spicy dishes also include berebere, which contains (in addition to anything listed in the spiced butter):
dried chilis (korean gochugaru), nigella seeds, ajwain seeds, olive oil
Dishes - ingredient lists skip anything already present in butter/berbere lists if relevant:
Cabbage Stew (Tikil Gomen/Atikilt Wat), not spicy.
Cabbage, carrots, potatoes, turmeric, cumin, black pepper, garlic, ginger, olive oil, nigella seeds, green bell pepper, salt.
Turmeric Yellow Split Peas (Yekik Alicha) Not spicy.
spiced butter (see above), yellow split peas, olive oil, storebought vegetable broth
Greens (Ye'abasha Gomen) Not spicy.
spiced butter (see above), kale, ground coriander, lemon juice, smoked paprika
Spiced Red Lentils (Misir wot) Spicy!
spiced butter, berbere spice blend, tomato paste, red bell pepper, red lentils, storebought vegetable broth
Spiced Ground Chickpeas (Shiro wot) Spicy!
spiced butter, berbere spice blend, tomato paste, pre-spiced chickpea flour (exact ingredients unknown, but tastes like the rest of the already-present ingredients -- once I realized my mistake I doubled the recipe so it's half plain, half pre-spiced), canola oil
Spiced Eggplant Stew (ye'bedergan wot) Spicy!
eggplant, spiced butter, berbere spice blend, regular green cardamom, storebought vegetable broth