This weekend tapped into the abundance of fall and a lot of great things happened in the kitchen including making grape juice (from our garden grapes), canning tomatoes, and a luscious apple pie baked from our garden apples. I was happy to invent another marinara based sauce that taps into the flavors of fried eggplant and garlic yogurt. Here are some notes.
Fried Eggplant, Lamb Marinara, and Garlic Yogurt with Hazelnut Pasta
Marinara Sauce
· Fresh tomatoes – with the skin peeled off
· Onions and Peppers – sauté in olive oil until caramelized slightly
· 1 can of Tomato Sauce – 14 oz
· Various Herbs and Spices, Salt, Pepper
· Garlic – sautéed in olive oil
· Ground Lamb – sauté separately, drain grease and add to the sauce
· Sugar – a small amount to taste
· Red Wine – add to taste
Fried Eggplants
· Soak zebra striped slices of Asian Eggplant in salt water for at least ½ hr, fry in canola oil until brown, don’t overcook/burn
Garlic Yogurt with Hazelnuts (from Classic Turkish Cooking P. 71)
· 2 oz hazelnuts
· 2-3 cloves of garlic
· Goat Yogurt
· Olive oil
· Lemon juice
· Fresh parsley
· Salt and black pepper
