Baked Adzuki Beans with Eggplant and Tomatoes

(4 votes)

1 cup dried adzuki beans
6 fresh parsley stems
pinch of fresh or dried thyme leaves
1 bay leaf
2 small eggplants, unpeeled, cut into 1 inch cubes
kosher salt
6 tablespoons olive oil
1 yellow onion, finely chopped
2 1/2 cups canned chopped tomatoes, peeled, seeded
1 cup stock
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
4 tablespoons fresh basil leaves, shredded
regular salt and freshly ground pepper
1/2 cup freshly grated parmesan cheese

Pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours. Drain the beans and place in a saucepan with water to cover by 2 inches.

Assemble a bouquet garni. Combine the parsley stems, thyme and bay leaf on a small piece of cheesecloth bring the corners together and tie with kitchen string to form a bag. Add to the saucepan. Bring to a boil, reduce the heat to low and simmer, uncovered until the beans are tender, about 20 minutes. Drain and set aside.

Meanwhile place the eggplant cubes in a colander and sprinkle with kosher salt. Let drain for 30 minutes. Rinse and pat dry with paper towels.
Preheat an oven to 375 degree F. Oil a large baking dish. In a large frying over medium high heat, warm 4 tablespoons of the olive oil. Add the eggplant and sauté until lightly browned on all sides, 10-15 minutes. Transfer to a dish.

Add the remaining 2 tablespoons olive oil to the pan over medium heat. Add the onion and sauté, stirring, until soft, about 10 minutes. Add the tomatoes and stock and simmer slowly for 5 minutes. Add the eggplant, allspice, red pepper flakes, basil and beans. Season to taste with salt and pepper.

Transfer mixture to the prepared baking dish. Sprinkle with the Parmesan cheese. Bake until golden brown, about 20 minutes. Serve immediately directly from the dish.

This recipe serves: 6


Comments:


Anonymous, Location not stated.

What kind of stock are you talking about? I missed something when reading the recipe? Is it ok to just add a little chicken broth to the mix? I am cooking the eggplant in olive oil and garlic on the stove right now. I am going to add other ingredients and put in the oven....Looking forward to this dish being ready...making me hungry!!
Kajern, Flint, Michigan


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