Greek Split Peas with Honey Sweetened Eggplant - xp

[Guest guest]

Here's a recipe with yellow split peas (Greek fava) and honeyed eggplant. It is

soooo good!

ChupaNote: I replaced the fresh basil with fresh mint and used Greek honey

vinegar, also added 1 1/2 t. red pepper flakes for heat to the split peas (in

the oil in the skillet before adding anything else) if I hadn't been cooking for

non-heat-eaters, I would have added 1 T... or more!

 

 

@@@@@

Greek Split Peas with Honey Sweetened Eggplant<?xml:namespace prefix = o ns =

" urn:schemas-microsoft-com:office:office " />

For split pea purée:

1 large red onion, finely chopped (2 cups)

2/3 cup extra-virgin olive oil (preferably Greek)

1 lb yellow split peas (2 1/4 cups), picked over, rinsed well, and drained

6 cups water

1 Turkish or 1/2 California bay leaf

2 teaspoons salt

1/4 cup fresh lemon juice

For eggplant compote:

1/2 lb eggplant, cut into 1/2-inch cubes (3 1/2 cups)

1 1/4 teaspoons salt

2 large tomatoes

6 tablespoons extra-virgin olive oil (preferably Greek) plus additional for

drizzling

2 medium onions, coarsely chopped

2 garlic cloves, minced

1 teaspoon mild honey

1 tablespoon drained bottled small capers (in brine), rinsed

2 tablespoons thinly sliced fresh basil or chopped fresh oregano

1/4 teaspoon black pepper

1 to 2 tablespoons balsamic or Greek raisin vinegar

 

 

 

<!-- preperation -->Make purée:

Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat,

stirring occasionally, until softened, about 8 minutes. Add split peas and stir

until well coated, then stir in water and bay leaf. Increase heat to moderately

high and bring to a boil, then reduce heat and slowly simmer, partially covered,

stirring occasionally, until mixture is soupy, about 1 hour. Stir in salt and

continue to cook, stirring more frequently as purée thickens, until water is

absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to

1 hour more. Remove from heat and stir in lemon juice and remaining 1/3 cup oil,

then cool to room temperature, pot covered with a kitchen towel. (Purée will

thicken as it cools.) Discard bay leaf.

Make eggplant compote while split peas simmer:

Toss eggplant with 3/4 teaspoon salt in a colander set over a bowl. Place a

plate or bowl directly on top of eggplant to weight it down and let drain 1

hour. Rinse eggplant (discarding liquid) and pat dry.

Cut a shallow X in bottom of each tomato with a paring knife and blanch tomatoes

in a 2- to 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with

a slotted spoon to a cutting board and, when cool enough to handle, peel,

beginning from scored end, with knife. Halve tomatoes crosswise and seed, then

cut into 1-inch pieces.

Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high

heat until hot but not smoking, then add eggplant and sauté, stirring

occasionally, until just golden, transferring to a plate. Reduce heat to low,

then add remaining 3 tablespoons oil and onions to skillet and cook, stirring

occasionally, until softened and golden, 15 to 20 minutes. Add garlic and cook,

stirring, 2 minutes. Stir in honey until incorporated. Add eggplant, tomatoes,

capers, basil, pepper, and remaining 1/2 teaspoon salt, then gently simmer,

stirring occasionally, 5 minutes. Stir in vinegar (to taste) and remove from

heat. Transfer to a bowl and cool to room temperature, uncovered.

Serve purée topped with eggplant and drizzled with olive oil.

Cooks' notes:

• Split pea purée can be made up to 4 hours ahead and kept, covered, at room

temperature.

• Eggplant compote can be made 1 day ahead and chilled, covered. Bring to room

temperature before serving.

 

Makes 8 to 10 first-course or side-dish servings.

Gourmet, August 2005, Adapted from Diane Kochilas

Formatted by Chupa Babi in MC: 08.15.05

Greeks call puréed split peas fava, not to be confused with what we call fava

beans. The combination of puréed split peas and honey-kissed eggplant compote

makes for a very comforting dish.

-----