Umoboshi!
Posted by Amanda on 05 Sep 2008 at 05:56 pm | Tagged as: Vegan, Vegetables, Vegetarian
I have been trying to work japanese style home cooking into my repertoire. And we have three cabbages from our CSA aging in our fridge. Madhur Jaffrey delivers: 1/2 of a medium cabbage, sliced thin. 1/2 tsp salt, cooked in some oil 3-4 minutes just until the cabbage is starting to wilt. Add in 4-8 umoboshi plums and 1/2 tsp sugar that you pounded or mashed into a paste. We had it with an egg (scrambled, with scotch bonnet since we’re still working through those) and rice. Easy.
Might give me gas (cabbage seems to do that) but I did just move through a serious amount of brassica.
My next challenge: a monster eggplant. I haven’t decided what to do with it.
My favorite eggplant treatments all involve a grill. Either roasted whole, then scoop out it’s guts and make babba g or, what I like to do is:
* slice into thick rounds
* in the morning, salt rounds generously, place on a wire rack over the sink and let them “purge”
* come home, start the grill
* rinse, wring and pat dry the rounds
* grill rounds, brushing on a glaze or sauce of your choice. last time I made a mango bbq sauce.
Hah. Last night while I was making, um, rice for dinner, plain, because I was that tired, I finally roasted the eggplant. This morning I stirred some of it into hummus (later I’ll tell you about why we have six tons of hummus right now) and added chopped parsley for lunches.
Lunch was pretty good, some pita, some lettuce, some eggplant-y hummus (not really baba ghanouj but we have So Much Hummus).