FRIED EGGPLANT AND CHICKPEA MASALA - VEGAN, VEGETARIAN, SOY AND GLUTEN FREE

I have made this plant-based, Indian-inspired eggplant masala ( similar to brinjal masala) dish twice now and both times there have been no leftovers. Friends and family just can’t get enough of this curried eggplant recipe. Although frying the eggplant at the beginning does tack on quite a bit of time, once you get the hang of it this isn't that complicated of a dish. Best of all, it’s totally worth the effort in learning a new Indian eggplant recipe and is so healthy for you. If you are looking for an easy vegetarian, plant-based recipe to try, I highly recommend giving this curry eggplant dish a shot!

Enjoy!

INGREDIENTS:

- Serves 4 People with No Leftovers!

2lbs Eggplant (Italian)
Olive oil
Sea Salt
1 large White Onion (halved and diced)
2 Garlic Cloves (minced)
1.5 teaspoons garam masala
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 Cups Tomato (diced)
1 15oz can of Chickpeas (drained and washed)

- Optional Base -

Basmati Rice


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DIRECTIONS:

Cut the eggplant into 1/4 inch pucks and salt on both sides.

Lightly cover a frying pan in olive oil and fry the eggplant pucks (medium heat) until they are soft and until both sides are browned. The eggplant will suck up the oil like no other and it will be tempting to add more olive oil but as the eggplant softens it will also release a bit of the oil back into the pan so don't overdo it. This step will take the longest time so you can prepare everything else as you do this. Once the eggplant is fried remove it from the frying pan and place it on a baking sheet.

Next, add some oil to the pan and fry up the onions.

When they become soft and golden (about 10 minutes) add the garlic and cook for another 4-5 minutes.

Next, add in your spices and mix it all up for a minute or two. CAN YOU SMELL THE GOODNESS??

Finally add the tomato, the chickpeas, and about 2 tablespoons of water. Turn the heat up a little to medium-hot, partly cover, and let simmer for 15 minutes.

If you are going to make basmati rice, start making it now so that both will be ready at the same time.

After 15 minutes I usually add a pinch more of garam masala, paprika, and cayenne (if you like it spicy) and mix it in.

After another five minutes, I add in the eggplant that we previously fried up and let that continue to cook for an additional 10 minutes. The eggplant should breakdown and really thicken up the dish.

Remove from heat and serve on a bed of basmati rice!

Enjoy!


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If you like this curry eggplant masala recipe or have any comments/questions, feel free to leave them in the comment section below!


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HOMEMADE PEROGIES FROM SCRATCH!

“Food is our common ground, a universal experience.” –James Beard

Life hasn’t been all sunshine and rainbows lately. I know this global pandemic raging over the world has taken away everyone’s ability to move freely and enjoy the comforts we once took for granted, dining out included. For me personally, I feel like I am in a constant state of limbo unsure of what the future may hold or when self-isolation and social distancing will end. Turning to comfort foods that both keeps my mind busy and nourish my soul has been a great escape from this new reality.

Perogies for me are one of those comfort foods that take time and patience to prepare but always manages to soothe the mind and soul. They are also great if you want to batch make something to keep in your fridge so you can enjoy them over the course of a week or want something relatively inexpensive to give to someone in need. During this time we must all be a little bit kinder to ourselves and to others, and giving someone a home-cooked meal is a great way to show you still care even when you can’t be there physically. Whatever your purpose for making them, I hope they bring you the same happiness and enjoyment as they have brought me. Stay well!

INGREDIENTS:

Serving: 6 People @ 5 Perogies Each,

- Cheese and Potato Perogies: Filling-
1 1/2 LBS of Russet Potatoes (typically around 2-3 potatoes should suffice) - peeled and chopped into 1-inch squares
2 TSP of Olive Oil
1/2 a CUP of Onion (diced)
1 Clove of Garlic (minced)
1/2 CUPS of Cream Cheese
1/2 TSP of Salt
Pepper to taste

- Dough For Perogies -
2 1/2 CUPS of All-Purpose Flour
1/2 TSP of salt
1/4 CUP of Sour Cream
1 Egg
2/3 CUP of water

-What To Serve With Perogies - Optional Toppings -
Bacon
Chives
Sourcream
Caramelized Onion


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HOW TO MAKE PEROGIES:

First, we need to make the filling.

Put your cut up potatoes in a pot with lukewarm water, add salt and bring to a boil.

In a pan, drizzle a little bit of olive oil and allow it to heat up on medium. Once hot, add in your chopped onions and allow them to cook until they become translucent. This may take 3-5 minutes and you may want to reduce the heat to ensure they don’t burn.

Add in your garlic to the onions when they are close to being done (garlic cooks faster than onion).

Once the potatoes are ready, strain the water out and place the cooked potato back in the pot before starting to mashing them into a smooth texture. To help you make them creamier, add in your cream cheese.

When onions and garlic are ready, add them to the potato pot as well, mix until well incorporated, salt and pepper to taste, and set aside to cool down to room temperature.

Dough For Perogies

Next, we need to make the dough.

Add flour and salt into a large bowl and mix until well combined.

Make a well in the middle and add in your eggs, water, and sour cream. Using a fork or spoon start to mix it together starting from the inner circle and working your way toward the outer edges. You may need to eventually switch to using your hands.

Once the dough starts to form, use a countertop to knead it till it isn’t powdery and has a smooth texture. Place dough back in the bowl, cover with a cloth and let sit for 10 minutes.

After 10 minutes, flour a working station and roll out 1/3 of the dough till it is 1/8’ in thickness. Cut out circles using a circle cookie cutter with a 4’ diameter. You can also use a lip of a cup as a stencil and a pizza cutter if you don’t have a circle cookie cutter! Feel free to get creative! If you don’t have a 4’ wide diameter cup you can always roll out the dough a little thicker, use a 3’ wide diameter cup and then roll them out a little thinner after to spread out the dough wider. It doesn’t have to be perfect.

Set dough pancakes aside on a floured surface and cover with a cloth. Once you have a few cut out, fill the middle with about a tablespoon of the mashed potato filling and fold the dough over, pinching the sides to create a seal. If the seal doesn’t hold use a little water along the edge to help. Secure the seal by pressing the prongs of a fork along the dumpling edge and making indents into the dough.

How To Cook Perogies & How Long To Boil Perogies

Once you have a few complete, boil a pot of water. Once boiled, add salt and drop in 3-4 dumplings. You will need to stir the water at first so they don’t stick together. Eventually, after 3-5 minutes the Perogies, will float to the surface of the water, when that happens, allow them to cook for an additional 30-45 seconds before taking them out of the water and setting them aside on an oiled tray or casserole dish. As you add more cooked perogies to the oiled tray or casserole dish, make sure they are covered in olive oil to avoid them sticking to one another. You can store them like this for a few days in the fridge if you don’t want to eat them right away.

I like my perogies fried so typically I will heat up some butter in a pan on medium and once hot, place a few of these finished, pre boiled perogies in the plan flipping them as they become nicely browned. When ready, remove them from the pan, add a dollop of sour cream, chives, and bacon bits and serve!

Pierogies in Air Fryer

You can also air fry pierogies in an air fryer if you have one! It usually only takes 4-5 minutes to get them crispy and golden brown but I have found that each air fryer I have tried them with is a little different so just keep an eye on them. Typically 4-5 minutes though is good!

Enjoy!


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If you like this recipe for perogies with bacon or have any comments/questions about how to make homemade perogies or suggestions as to what to serve with perogies, feel free to leave them in the comment section below!


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HOMEMADE PEROGIES FROM SCRATCH.jpg Perogies - how to make perogies, homemade perogies