Tom Colicchio's Eggplant Relish w/ Lamb Chops Recipe | Top Chef | What Would Tom Do?
Tom creates his own very signature product using the eggplants that grow in his garden, accompanied by lamb chops and extra eggplant.
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Tom Colicchio takes on some of this season's toughest challenges in Bravo's latest digital series, What Would Tom Do? Watch as he picks up his knives and takes on dishes direct from the on-air competition.
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Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
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Spicy Eggplant Relish
@VickyZhaoBEEAMP this one's for you! Thanks for voting :)
In the video, I made a small batch with just one eggplant. You can make a larger batch if needed. It goes well with crackers and cheese, or bread. You can serve it as part of a sharing meal with other dips and pita bread.
INGREDIENTS
1 eggplant
1tsp salt
1/2 tsp turmeric
oil to
1tbsp yellow mustard seeds
1tsp coriander
1tsp cumin
1 onion, diced
1 garlic clove, minced
about an inch of ginger, minced
3 tbsp red wine vinegar
3tbsp sugar
a knob of tamarind soaked in 1/4 cup boiling water
pinch of chilli flakes
METHOD
Dice the eggplant into small cubes, about 1cm. Toss with the salt and turmeric. Set aside for an hour.
Toast the seeds till the mustard starts popping, then grind in a mortar pestle.
Heat up about an inch of oil in a pan, and fry the salted cubes till golden. Do this in batches. Pour off most of the oil in the pan, leaving about two tablespoons. Add the diced onions, the minced ginger and the ground spices. When the onions have soften, add the minced garlic. Mix around so the garlic doesn't catch and burn.
Add the fried eggplant cubes, the red wine vinegar, pinch of chilli flakes to taste and sugar. Squeeze the tamarind pulp and add the extracted liquid. Simmer until the juices have thickened. Pour into a jar and store in the fridge.
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Recipe for Sicilian Eggplant Relish Recipe | Caponatina Siciliana
We’re going to do a change-of-pace recipe, but one that you’ll just love.
It’s a classic Sicilian vegetable relish called Caponatina Siciliana
CLICK ON THIS LINK TO DOWNLOAD THE RECIPE & DIRECTIONS:
A dish that can be served warm or cold, with this version serving six adults.
Here are the ingredients you’ll need:
extra virgin olive oil
2 medium sweet onions diced
3 tablespoons unsalted butter
1/2 teaspoon Calabrian chili paste
2 celery ribs chopped
1 large red bell pepper
kosher salt and coarse black pepper
5 cloves fresh garlic coarsely diced
1 medium yellow straightneck squash cubed
1 medium zucchini squash cubed
1 large eggplant cubed
1 cup of green olives with pimento halved
1/2 cup of kalamata olives
1/8 cup of dry sherry
1/8 cup of tarragon vinegar
28 ounces of diced tomatoes with liquid
1 large fresh lemon juiced
1/2 cup of capers
2 tablespoons of cane sugar
6 ounces of tomato paste
So that you can jump to the topic in the episode that you may want to review more closely, here is where to find it in the timeline:
00:00 Introduction
00:35 Prepare and Coarsely Chop Vegetables
02:15 Prepare Preheated Pan with Olive Oil
02:25 Add Onions and Saute Until Tender
02:35 Add Unsalted Butter, and Slightly Salt and Pepper
03:00 Add Calabrian Chili Paste
03:13 Add Celery and Red Bell Peppers and Season Again
03:41 Add Garlic that Will Be Poached and not Sauteed
03:53 Add the Yellow and Green Squash, then Cover
04:17 When Squash Is Tender Add Eggplant
04:57 Add Green and Kalamata Olives
05:15 Add Dry Sherry and Tarragon Vinegar
05:39 Add Diced Tomatoes
05:57 Adding Fresh Lemon Juice and Capers
06:11 Add 2 Tablespoons of Sugar
06:26 Cover and Let Simmer for Another 15 Minutes
06:38 Uncover After 5 Minutes to Allow Juices to Evaporate
06:46 Add Tomato Paste as another Intensifying Ingredient and also to Thicken the Dish
07:12 List of Ingredients
08:13 Presentation of the Completed Recipe
08:28 Bon Appetit!
Find us on YouTube at @aquickrecipe
Here are a few more episodes that you may find useful:
Quick Cherry Tomato Slicing & Basil Chiffonade...a Really Fast Salad!
Getting the Most from Lemons!
Poached Eggs...the Easiest, Quickest and Perfect Way!
Tomato and Butter Pasta: A Simple but Savory Recipe!
Roasted Bell Pepper Creamy Cheese Pasta
Penne alla Vodka
Instant Au Jus or Gravy
Chicken Limone
Brunch Egg Souffle
Pasta Puttanesca
Hamburger Stroganoff
Spicy Italian Sausage and Rice
Garlic Pasta | Pasta Alio e Olio
Pasta Marinara | My Mom’s Marinara Recipe
Spicy Italian Eggs in Sauce | Traditional Southern Italian | Uova Piccante in Purgatorio
Linguini with White Clam Sauce | Zesty Authentic Italian Recipe | Linguini al Sugo Bianco di Vongole
Seafood Bisque (Alaskan King Crab Style)
Pasta with Breadcrumbs | Pasta con il Pangrattato
Assassin’s Spaghetti | Spaghetti all'Assassina | Killer Pasta
If you would like to leave suggestions for future episodes or would like to comment on this one, please do so. We welcome comments!
Also, we can be reached at support@aquickrecipe.com for content, or for website technical issues at support@digitalresoucesllc.com.
Also, here is a link to our website. You may want to see what else we have available for recipes and kitchen ideas:
aquickrecipe.com
Hope you enjoyed this episode.
Bon Appétit!
HOW TO MAKE FRESH EGGPLANT RELISH
This is a fresh eggplant relish. Great for entertaining; it`s healthy and freakin` delicious.
Roast the eggplant in advance, even the day prior if you wish, just keep it whole until required. This relish is best eaten shortly after making it.
Relish:
1 Eggplant
1/2 lemon juice + zest
dash of quality vinegar ( I forgot!!)
Extra virgin olive oil
Eshallot or red onion chopped
Lotss of mint and parsley chopped
Sea salt and fresh black pepper
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MEMORIES OF MALTA ~ KAPUNATA / CAPONATA (Aubergine Stew / Eggplant Relish)
In Malta Kapunata is very popular and is served in salads, alongside fish, or simply atop crusty bread. Kapunata, or Caponata is very popular in this region of the Mediterranean, mainly in Malta, Sicily, and Tunisia.
There are many variations, some even adding pine nuts and raisins. However, this is how we roll in Malta, and you are going to love it!
Serve warm, room temp. or cold. Bon Appitito.
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KAPUNATA RECIPE
YOU NEED:
500 g Aubergine, largely diced (1 - 2 good size eggplants)
sea salt to leach out bitterness of eggplant. Use plenty. It will be rinsed off later.
2 onions, largely diced
1 red bell pepper, & 1 green bell pepper, largely diced
2-3 inner stalks of celery, chopped
2 - 4 tomatoes, diced (or 1 large can diced tomatoes)
tomato paste (as you need. Up to 1 large can)
1/4 cup red wine vinegar (can add less or more to taste)
cracked black pepper
2 tsp. sugar (more if your tomato paste is bitter. TASTE YOUR KAPUNATA!)
1/2 cup black olives (whole or sliced) (can use green olives)
handful of capers (or to taste)
little water as / if needed.
sea salt to taste, if required
LOTS of crusty bread to eat it with - YUM!