Since when does fall start in August?
In 2017, apparently, the year where nothing makes sense and the rules don’t matter. To be honest though, you won’t hear me complaining about the temperature, and I’ll save my complaints on 2017 in general for another time. Too depressing.
We’ve had nights in the low 50s and days in the low 70s, which is completely my sweet spot. But one thing that does worry me is that the summer vegetables—the eggplants in particular—are almost done. For the love of god I saw winter squash at the market this week. So I’m going out of summer with a bang, with a Japanese eggplant, cucumber, cabbage, and mint recipe to hit all the summer goodness one last time.
This recipe is perfect to make a batch for dinner and save leftovers for lunch. It’s filling, healthy, and really flavorful. Goodbye summer nights, hello soup weather.
- ½ cup olive oil, divided
- 1¼ pound Japanese eggplant, sliced into 1 inch thick rounds
- 2 cups green cabbage, shredded
- ¼ teaspoon turmeric
- ½ teaspoon Spanish paprika
- 1 teaspoon Kosher salt
- 1 large cucumber, chopped
- 5 mint leaves, chopped
- 4 pitas, toasted
- ½ cup tahini
- 2 garlic cloves, minced
- ½ cup water
- 2 tablespoons lemon juice
- Heat olive oil in a heavy bottomed pan over medium high heat. Add eggplant and cook for about 10 minutes, until eggplant softens. Add additional olive oil if eggplants start to burn. Stir in cabbage, turmeric, paprika, and salt. Cook for an additional 10 minutes, stirring frequently, until cabbage wilts. Adjust salt to taste.
- Meanwhile, prepare sauce. Using an immersion blender or small food processor, blend tahini, garlic, water, and lemon juice.
- To serve, stuff pitas with eggplant and cabbage, cucumbers, mint, and top with tahini sauce.
Another great recipe. So easy and delicious.
writes Maddy1ticklish
writes 1climatic