Eggplant and Squash!

It was a tad – just a tad – less hot the last few days. So, we rolled up our sleeves (absurd – who wears sleeves in this weather?) and set out to cook. In fact, Chad set out to cook. And made this wonderful stirfry.

The eggplant worked really, really well counterbalancing the orange ingredients of the stirfry, which include carrots as well as a special squash called “dalorit”. Dalorit is a strange linguistic pun in Hebrew: it combines the words “dla’at” (squash), “dal” (less, not rich in-) and “calorie” (needless to explain). It’s a funny little squash, like a ball that has a zucchini extend from it. It can be cooked just like squash and comes out delicious every time.

So:

Eggplant, Carrot and Squash Stirfry

1 medium-sized eggplant
1/2 – 1 dallorit, or a cup of squash, cut into 1/4 inch thick chunks
3 carrots
5-6 champignon mushrooms (optional but really good)
1 large onion
3-4 garlic cloves
1 inch piece of ginger
1/4 cup good quality soy sauce
1 tablespoon caraway or cumin seeds (trust me on this)
1 tsp black pepper or chili flakes
1 tbsp fresh chopped parsley.

100 grams good quality brown rice vermicelli

Slice eggplants into 1/4 inch thick slices, salt and let stand for about twenty minutes. The eggplants will “sweat” out their bitterness. Afterwards, wash with waterr and pat dry with a towel. Slice into smaller pieces. Also, slice onions (quite thinly!) and carrots into rings. Chop ginger and garlic quite thinly.

Heat up some good canola or olive oil in a wok, and add garlic, onions and ginger. Let sautee a bit, until the kitchen starts smelling wonderful. Then add the carrots, squash and eggplant. The eggplant will tend to “drink” up all the oil, and you might have to add some. Now, add soy sauce, seeds and spices.

When vegetables begin softening, boil water and quickly cook and strain vermicelli. Add noodles to the wok with soft vegetables, and toss a bit, just until everything smells and tastes wonderful. Sprinkle fresh parsley and enjoy!