I had some friends over and had made a very early dinner for them when my daughter and wife came home, so I had a fun, extended cooking time, launching right into our own dinner. I used pans that I had just used for the earlier meal, so I didn’t have extra cleanup. I wanted to get a meal going and served quickly, so decided to make a waterless meal. Here is what I did.
- 1/2 cup onion cut into 3/8″ cubes
- 2 cloves garlic, finely (1/8″ or so) chopped
- 3 medium Yukon Gold potatoes, cut into 1/2″ cubes (just under 1/2 cup)
- 1 cup eggplant, cut into 1/4″ pieces
- 1 cup frozen chopped spinach
- 1/2 of a small (about 14 1/2 ounce) can of diced tomatoes (i.e., about 7 ounces)
- 1/2 t salt
- 1/4 freshly ground black pepper
- I put, in this order, the onion, garlic, potato, eggplant, and spinach into a small Saladmaster stock pan; it almost filled the pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
- I mixed in the diced tomato, salt, and black pepper, and served.
I also made some quinoa (1 part quinoa to 2 parts water, simmered with a vegan bouillon cube, and cooked with edamame and bell pepper). For a salad, I diced tomato and cucumber, and mixed in Meyer lemon, black salt, ground cumin, and freshly ground black pepper.
Ideas for the future
I should try more waterless dishes with potato, and include ingredients like beans or maybe tempeh. I wonder what a vegan cheese sauce might be served atop such a dish, maybe tasting a bit like a “loaded” baked potato. Adding roasted or baked eggplant cubes or slices at the end might also be a nice touch.
Labels: Eggplant, Gluten Free, No Added Fat, Saladmaster, Waterless cooking