My incidentajine came about one afternoon when I was craving some form of merguez as lamb meatballs and instead of couscous, eggplant a la fettucini by way of shredding long strands out with a knife - I was craving pasta. Enjoy!
1 med. eggplant shredded
2 merguez cut into 1 inch pieces
1 cup cubed white onion
1 cup cubed green bell peppers
2 cups chopped mushrooms
a nice splash of datte(date) vinegar
2-3 cups tomato sauce, nice and pulpy with sauce
to taste lavender salt
to taste black pepper
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp ras el hanout
2 tbs olive oil
Medium sauce pan with boiling water and salt
Medium bowl (fitting the eggplant) with ice cold water
saute pan
Add to the saucepan the eggplant and boil for about 5 minutes "al dente" consistency, depending on how thick the strands are. Then add to the iced water, empty out the sauce pan and place it back on heat and saute for a bit in olive oil. Add the merguez onions, bell peppers, date vinegar, spices, and olive oil to the saute pan at medium-high heat and cook for about 5-7 minutes. Then add the tomato sauce and cook for another 5-7 minutes until the flavors are nicely incorporated. Serve on top of the eggplant fettucini and enjoy :).
Redacciones:
- use balsamic vinegar to caramelize the vegetables and merguez before adding the tomato sauce.
- use zucchini for the fettucini
- add fresh chopped ginger to the vegetables
- use ground lamb, bison, porc, even chorizo to substitute the merguez
- add fresh chopped chipotle with the vegetables
- Eat with a side of sliced bananas, and add cinnamon to the meatballs
- Instead of regular mushrooms, add chanterelles, oyster mushrooms
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