Japanese aubergines, moros and Moorish spices

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We have lots of nasu or nasubi (aubergine or eggplant) in Summer here, many types and sizes. These small ones, I think are those known in the US as Japanese eggplants.
Moros, the Moors. Or black beans. And Moorish spices, that seem to be red pepper, cumin, cinnamon, nutmeg, pimentón
This is a free adaptation of these stuffed aubergines by Rick Stein. The main change is it’s plant-based. I have not eaten the original but this version is delicious and perfect for the season.

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So let’s use today’s market basket…

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The kuromame (boiled black soy beans) as the meat.

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The cheese-tasting sauce is sake kasu (sake lees) + miso, that I cooked a little, then I’ve added a lot of olive oil.

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Baked !

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Served with greens.

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Okra.

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Na no hana (rape blossoms)

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Tale of 2 aubergines

White and purple Japanese size aubergines.

It’s so hot, so hummous bi tahini bi harrissa, rye bread, water melon and…

Oven-toaster dried aubergines with pesto sauce

Aubergines are finely sliced, salted, let 2 hours, rinced, squeezed, cooked in micro-wave 2 minutes. squeezed again.
On a plate in the oven-toaster, drying 10 minutes a 200 deg C. Let 1 hour, the door slightly open to let the steam out. Turn and again 15 min a 250 deg C. Not much work for you, you are not waiting there…

The aubergines become sweeter in taste, different… on top, spread “pesto” (just basil, garlic, oil).

Cal 579 F14.0g C93.8g P22.1g