Dip into the magic of Asian spices that transform these colorful vegetables into a light stir fry that’s bursting with ginger/garlic/coriander flavor and pairs beautifully with a stout Lung ching or Oolong. The chewy creamy eggplant is a nice foil for the crunchy broccoli, and the colors make a delightful plate.
Note that I never use corn starch or other grain-based additives for sauce. My hack is the bit of turmeric powder thickens the sauce slightly while blending so harmoniously with the ginger and coriander that it’s undetectable unless you’re looking for it. It adds beautiful earthy mid-tones to the flavors.
Did you know that baked eggplant turns into a delightful creaminess as it infuses with herbs, spices, and oils? It’s a virtual sponge with a light and creamy texture that really shines here. It is ideal when you want a zesty dish that’s also healthy and light, and that pairs exceptionally with a full range of hearty red wines. I have made this platter many times, and it has me levitating each time I make it: it’s earthy, amazingly flavorful, and filling without being overly so. It also makes great leftovers. Continue reading “Eggplant Boats Stuffed with Free-Range Beef and Chorizo”→
When you’re facing the forever-seeming dank days of winter, replete with on again, off again snow and rain that are ever-chaperoned by gray clouds, this meatball and sausage platter is just the tonic; its deep luscious sauce invites pairing with a robust red, bistro music and low lights.