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Eggplant party!
Oct. 10th, 2020 01:01 pmThis 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.
( More detailed ingredient lists and recipes )
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.
( More detailed ingredient lists and recipes )
