Recipes by their Ingredients


  • Eggplant Tempura

    Eggplant Tempura
    Eggplant Tempura
    (Serves 2)

    ½ cup of Flour
    4 tblsp of Cornstarch
    1 cup of Ice water
    4-6 Mini Eggplants
    6 cups of vegetable oil (or canola oil or corn oil)

    NOTES: If you stick to a 3:1 ratio of flour and cornstarch, you can make what you need. You can also substitute seltzer water for the ice water as long as its ice cold!

    Mix the flour and cornstarch together in a small bowl. Set aside.

    Get a cup and fill it 1/3 up with ice, add water (or seltzer) until it's full and set it aside in the freezer.

    Cut off the stem side of the mini eggplants, about a 1/4 to 1/2 inch. Discard.

    With the eggplant's cut top facing the top, make a cut starting on the right, ¼ inch in, cut through the eggplant, leaving a 1/3 inch not cut near the top so that the little "wing" you just made is attached at the top. Then keep this up until you reach the other side. Now place your palm over the eggplant and press down, lightly at first, so that the "wings" of the eggplant "fan" out and spread out. Make sure the "wings" don't break off if you need to press harder to get them to fan out. Thinner "wings" are better but don't get them too thin or they'll over cook while the top under cooks. Repeat for the other mini eggplants.

    Get your oil hot in a medium sauce pan or appropriate pot and heat until 350-365 °F This oil should never get to a smoking stage. If you don't have a thermometer, please test some drops of the tempura batter and watch to see how fast they turn golden. If they are golden before 3 minutes probably too hot. (Because the eggplants will take 2-4 minutes depending on thickness)

    Once the oil is to temperature, get out your ice water or seltzer and mix into the flour cornstarch mix. You may need to strain the ice from falling in, also drizzling the water in will allow you to determine the exact amount of water you need. This batter will be thinner then pancake batter, closer to crepe batter. Add the water until appropriately thinned and immediately dip in your eggplants, coat wel, tap once on the side of the bowl to shake excess off and drop in hot oil, away from you so oil doesn't splash. Repeat until pan is full, you may need to do this in a few batches depending on the pan. Always be sure the temperature of the oil is back to 350-365 °F before your next batch.

    When golden all over, remove from oil and place on paper towels to absorb excess oil. Serve right away with a dash of kosher salt or any flaky salt.


  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum

    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!

  • Maklube

    Maklube (Makloubeh)
    (serves 6-8)
    6-8 lamb shanks (or cubed lamb - 2 lbs)
    3 cups of basmati rice, rinsed 3 times
    1 head of cauliflower, cut into Florettes
    5 Japanese eggplants (or one regular eggplant), skinned in 1/2 inch slices
    1-2 yellow onions, sliced, keep the rings together
    1 tsp allspice
    ½ tsp nutmeg
    1 tsp cumin
    1 tsp turmeric
    4 tsp salt
    2 cinnamon sticks
    5 cardamom seeds
    3 peppercorns
    vegetable oil for frying
    plain yogurt, for condiment
    6 cups chicken or lamb stock (if you are using a salty stock, cut down on the 4 tsp salt)
    NOTES: This recipe is a cross between 2 recipes, a Jordan and Palestine version. I hope you like the combo. It's all about the food! Maklube (Makloubeh) means "upside down" in Arabic.


    Salt the eggplant and place in a colander to drain the juices we don't want.

    In a large frying pan on high heat, add 2-3 tsp of vegetable oil. Carefully add the lamb and get a good sear on all sides. Do it in small batches if your using cubes of meat, do not add too many at once, otherwise you will be cooking the meat and not searing it. Set aside.

    Add more vegetable oil to the pan and turn down the heat to medium. Fry the cauliflower florets until golden or softened through. Set aside.

    Replenish the vegetable oil if needed. And fry the eggplant slices until golden and soft. *Make sure your heat gets back up to temperature if you are adding more oil, otherwise you will end up with oil soggy eggplant. Set Aside.

    Mix the rice with the allspice, nutmeg, cumin, turmeric, salt, cinnamon sticks, cardamom seeds and peppercorns. Set aside.

    Pre-heat the oven to 350 degrees F.

    In a large casserole pan, (one that makes it easy to turn upside down and retain the shape of the rounded pot and can also go in the oven!). So it should be just tall enough. Add 1/4 cup of vegetable oil and layer the ingredients as follows:
    onion slices on bottom and around the sides, one onion high
    rice mix
    I added potato slices that were also fried first after layering the cauliflower.

    Add the stock until it just covers the rice. If you have leftover stock use it in another recipe. If you need more stock and don't have any more you can either mix warm water with a bullion cube or just use plain water until the liquid level is just over the rice.

    Start the casserole on top of the stove on medium/high heat until boiling, then cover the pot and place in the oven for 1 hour.

    To serve, remove the pots cover and place a large serving plate or platter on top and turn the pot upside down. Tap lightly on the pot bottom to make sure any sticky onions come off attached to the round casserole. Serve with plain yogurt. Greek yogurt is great with this.