Tag Archive: red chili


Ingredients

  • 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
  • 1 onion diced
  • 1 large tomato diced
  • 2 cloves garlic pressed
  • 1/2 small green chili minced
  • 1/2 tsp ground cumin
  • 1/4 tsp red chili powder
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp tumeric
  • 1 inch of ginger minced
  • 2 tsp grape seed oil
  • 5 sprigs cilantro chopped
  • sea salt to taste

Directions

  • Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
  • In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
  • Add garlic, saute another minute
  • Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
  • Add diced tomato and saute covered until it is well cooked
  • Add sea salt
  • With a potato masher, mash this mixture well
  • Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
  • Add eggplant to the onion and tomato mixture in skillet
  • Mix well and cook for another 2 min
  • Garnish with cilantro

Mexican Quinoa

Ingredients

  • 1 tablespoon grape seed oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4  teaspoon red chili powder
  • 1 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup diced tomato
  • 1/2 teaspoon taco seasoning (we use blenditup brand)
  • salt and pepper to taste
  • 1 handful cilantro, chopped
  • juice of fresh lemon or lime

Directions

  • Heat the oil in a pan over medium heat
  • Add the onions and saute until tender and translucent
  • Add the garlic, cumin and chili powder and saute for one minute
  • Add the quinoa, broth, tomato, taco seasoning, salt and pepper and bring to a boil
  • Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes
  • Remove from heat and let sit for 5 minutes
  • Serve and garnish with cilantro and a squeeze of lemon or lime to taste

Prep Time and Cook Time: 35 min

Serves: 4 as a side dish

recipe courtesy of: www.closetcooking.com with adjustments made by me!