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Ингредиенты
- 1Â 1/2 tsp Onion pwdr
- 1 tsp Salt (omit if use canned Tomatoes with salt)
- 1 tsp Dry mustard
- 1 tsp Dry thyme leaves
- 1/2 tsp Garlic pwdr
- 1/2 tsp Grnd black pepper
- 1/2 tsp Grnd white pepper (or possibly use All black)
- 1/2 tsp Dill weed
- 1/8 tsp Cayenne pepper (red pepper)
- 2 c. Minced onion, in all
- 1 c. Minced green bell pepper
- Â Â (or possibly red bell pepper)
- 2 c. Minced okra, in all
- 1 med Eggplant, peeled 1 c.
- Â Â Finely diced, remaining
- Â Â md Diced.
- 3 c. Fresh tomatoes minced, or possibly 2
- Â Â cn Diced tomatoes
- 1/2 c. Tomato sauce (omit if using
- Â Â Canned tomatoes that Already have lots of juice)
- 1 c. Apple juice
Инструкции
- 1) Mix spices in a small bowl. 2. Combine 1 c. of minced onion, 1 c. finely minced eggplant, 1 c. of okra (I put in a food processor and pulse to chop finely) 3. Heat non-stick skillet or possibly pot over high heat about 4 min. Add in minced vegetables, bell pepper and seasoning mix, stir and cook for about 5 min. Vegetables should stick to bottom of pan, then you unstick and stir them so which they carmelize (brown) a little but do not burn. 4. Stir in 1 c. of apple juice, stir to unstick from bottom, add in 1 c. of tomatoes. Cook, stirring occasionally till most of liquid evaporates, about 20 min. 5. Add in remaining onions, okra, eggplant and tomatoes (tomato sauce if used). Scrape to clear bottom and cook 10 min or possibly more till eggplant is cooked.
- Notes - This is from Paul Prudhomme's Fork in the Road. I used to be warry of okra, but in Oklahoma in the heat of August it's about the only vegetable which still grows (even the tomatoes stop setting fruit when it gets too warm). I also used frzn okra. I like the okra in this recipe.
- When well cooked, the gumminess goes away and its serves as a thickener to the dish. If you're warry of okra, you might want to reduce the total amount to 1 c. and let the eggplant and tomotoes dominate. Prudhomme always uses onion pwdr and garlic pwdr in his spice mixes, that I used to think was redundant when using real onions, but it actually imparts a different flavor. He places great emphasis on cooking the vegetables a long time in a non-stick skillet and letting them brown a little to carmelize and develop the flavors, and it does pay to be patient. The original recipe had a total of 2 1/2 c. of apple juice, but which seemed like too much to me and I already had plenty of liquid from the canned tomatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2083g | |
| Calories 609 | |
| Calories from Fat 32 | 5% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3102mg | 129% |
| Potassium 4508mg | 129% |
| Total Carbs 141.98g | 38% |
| Dietary Fiber 45.2g | 151% |
| Sugars 75.24g | 50% |
| Protein 21.49g | 34% |
