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.