Eggplant Marsala Momo Masala with Egg

Using leftovers from yesterday's Eggplant Marsala ala Momo Masala, I put this together. It was even better in this configuration.  Yum!

Warm up and heat through
2 tsp butter
1 serving (1.5 cups) Eggplant Marasala ala Momo Masala from yesterday.


Make space in the middle and fry sunny side down
1 egg

Add, cover, wilt, then mix up
1 cup of kale, ripped to bite size pieces

Serve.

Rated a 3.77 on the Kale Scale.

Eggplant Marsala ala Momo Masala

I based the eggplant concoction  on the Eggplant Marsala recipe in Moosewood Recipe Book, but varied it in several ways to deal with having only 1 eggplant; and not using pasta. Then you add to this the Momo Masala spice that I got in Nepal and here's the result. It was very tasty!

Saute until onion is browned, limp
1 Tbsp olive oil
1 medium onion, chopped

Add and continue saute til eggplant a bit browned
1 eggplant, diced, peeling optional
1 yellow pepper, diced

Add and simmer until liquid is reduced mostly
1 can (14 oz) diced tomatoes
10 kalamata olives, halved
2 tsp garlic, diced
1/2 C sherry
1 tsp turmeric
1 tsp black pepper, ground
2 tsp Momo Masala spice

Add and simmer more till liquid reduced
1/2 C water
1 oz white wine
1 Tbsp balsamic vinegar

Serve on top of
1+ cup steamed kale, ripped to bite size pieces
Top with dusting of parmesan, grated.

Rated a 3.7 on Kale Scale.

Eggplant Scallopini Marsala Variation

I guess it's winter that makes Eggplant taste better. I see that January 2012, I made a batch of Eggplant Scallopini Marsala from the Moosewood Restaurant Cookbook, and again this month, I tried this recipe again. But with some variations.

Instead of making pasta, I steamed 1+ cups of kale and used that along with 2/3 cup of cooked couscous as the bed for the eggplant mixture. Also, the recipe calls for mushrooms, and I substituted a yellow pepper.

This recipe serves 4. I used one serving - the nutrition info is for 1 serving, served on a bed of steamed kale and topped with 1 tbsp of Egyptian dukkah.

Saute until onion is translucent (about 8 min):
2 tbspolive oil
1 large onion, chopped
1 bay leaf

Add, cover and cook until eggplant is soft (about 15 min):

1 eggplant unpeeled, diced
1 medium yellow pepper, sweet, chopped
1 Tbsp basil, dried, crumbled

Add, Uncover and cook until liquid is absorbed (about 15 min):

1 tsp black pepper, ground
1 tbsp garlic, raw, minced, -
14.5 oz tomato, diced, canned
6 oz cooking sherry

Rated a 4.62 on the Kale Scale