In the Kitchen with Sigona’s Featuring: Waverley Kitchens Indian Spices
Gobi Sabji (Cauliflower)
Though simple, this dish presents many layers of flavor. It’s a perfect side dish that comes together in a snap, thanks to the packet of authentic Indian spices from Waverley Kitchens. Serves 2 to 4.
Recipe courtesy of Waverley Kitchens
Ingredients:
- 1 medium cauliflower (you’ll need 3 cups)
- 1 large tomato
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp Sigona’s Fresh Press Picual Extra Virgin Olive Oil
- 1 packet of Waverley Kitchens Authentic Indian Spice Mix for Gobi Sabji, available at Sigona’s
Key Tip: If you prefer softer cauliflower, cook for an extra 3 minutes.
Directions:
- Wash and cut cauliflower into medium-sized pieces (3 cups); set aside
- Cut tomato into ½ inch cubes (3/4 cup); set aside
- Add 2 tablespoons oil to large non-stick skillet
- Tear top side of packet, take out pouch and add spices to oil
- Set to medium heat
- Heat oil until there is small movement in spices (usually 2 minutes)
- Immediately add cauliflower and tomatoes to pan
- Tear bottom side of packet, take out pouch and add spices
- Cover and cook until cauliflower is tender yet crispy (usually 15 minutes); stir occasionally
- Garnish with 2 tablespoons coarsely chopped cilantro
Eggplant is like a sponge: it’ll soak up any flavor! You can cook it in numerous dishes from Italian to Indian — plus, it makes a hearty substitute for meat.
Bell Pepper & Tofu Sabji
You can use bell peppers or sweet mini peppers for this dish; both bring beautiful color and fantastic flavor. You’ll love the authentic Indian spices already measured and perfectly prepared in the pouch from Waverley Kitchens, available at Sigona’s. This one packs a punch! Serves 2.
Recipe courtesy of Waverley Kitchens.
Ingredients:
- Extra firm tofu (you’ll need 1 cup of 1/2 inch cubes)
- 1 bell pepper or about 5 to 6 sweet mini peppers
- 1 medium onion (you’ll need 1/2 cup)
- 1 medium tomato
- 2 Tbsp chopped cilantro, for garnish
- 1 Tbsp Sigona’s Fresh Press Picual Extra Virgin Olive Oil
- 1 packet of Waverley Kitchens Authentic Indian Spice Mix for Bell Pepper & Tofu Sabji, available at Sigona’s
Key Tip: When cooking is done, bell peppers should be tender and crispy. Tofu can be substituted with paneer (Indian cheese).
Directions:
- Cut tofu into ½ inch cubes (1 cup); set aside
- Cut onions into long ½ inch wide strips (1/2 cup); set aside
- Cut tomato into 1 inch cubes (1/2 cup); set aside
- Cut bell or mini peppers into 1 ½ inch long by 1/2 inch wide strips (1 cup); set aside
- Add 1 tablespoon oil to a large non-stick skillet
- Tear top side of packet, take out pouch and add spices to oil
- Set to medium heat
- Heat oil until there is small movement in spices (usually 2 minutes)
- Immediately add onions to pan; stir until golden brown (usually 3 minutes)
- Tear bottom side of packet, take out pouch and add spices
- Add peppers and tomatoes to pan; cover and cook for 3 minutes
- Add tofu to pan; cover and cook for 5 minutes
- Uncover pan and cook for 2 minutes
- Garnish with 2 tablespoons coarsely chopped cilantro
Baigan Bharta Sabji (Mashed Eggplant)
This is a flavorful Indian dish made mashed eggplant, tomato, onion and spices. You’ll love how the authentic Indian spice mix from Waverley Kitchens, available at Sigona’s, provides just the right amount of flavor and spice, making less work for you! Serve with grilled naan. Serves 2.
Recipe provided by Waverley Kitchens.
Ingredients:
- 1 large eggplant
- 2 medium tomatoes
- 1 garlic clove
- 1/2 cup plain yogurt
- 1/4 cup water
- 1 ½ Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 packet of Authentic Indian Spice Mix for Baigan Bharta Sabji (available at Sigona’s)
- 3 Tbsp chopped fresh cilantro, for garnish (optional)
For serving:
- Naan bread, lightly grilled (optional)
Key Tip: For a smoky flavor broil the eggplant for 20 minutes, flipping it after 10 minutes. This method can be used instead of the microwave.
Directions:
- Cut eggplant lengthwise into two pieces and microwave for 12 minutes.
- Allow eggplant to cool; separate the pulp from the skin and mast with potato masher; set aside
- Cut onion and tomatoes into ½ inch cubes; set aside
- Finely chop garlic; set aside
- Add 1 ½ Tbsp oil to pan
- Tear top side, take out pouch and add spices to oil
- Set to medium heat
- Heat oil until there is small movement in spices (usually 2 minutes)
- Immediately and chopped onions and garlic to pan
- Tear bottom side, take out pouch and add spices; cook for 1 minute
- Add tomatoes, yogurt and water to pan and cook uncovered for 7 minutes; stir frequently
- Add mashed eggplant and cook uncovered for 10 minutes; stir frequently
- Garnish with finely chopped cilantro (optional)
Stuffed Eggplant with Breadcrumbs and Parmigiano Reggiano
This Italian dish (think of it as an inside-out eggplant parmesan) hails from the Puglia region of Italy, known as Italy’s breadbasket. The region is home to some of the best seafood and olive oil in the country, in addition to its eggplant, artichokes, fava and broccoli rabe. Adapted from Eating Well. Serves 2.
Ingredients:
- 1 large eggplant
- 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 1 clove garlic, chopped
- Salt and pepper, to taste
- 4 Tbsp finely grated Parmigiano Reggiano, divided
- 2/3 cup fresh breadcrumbs or panko
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2/3 cup Sigona’s marinara (any variety desired), divided
- 2 large basil leaves, optional
Directions: Preheat oven to 375°F.
Halve the eggplant lengthwise. If necessary, trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and pepper and set aside to cool.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with pepper. Cook in the hot oil, turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels.
Dunk breadcrumbs or panko in a bowl of water and squeeze them out. Transfer to the bowl with the eggplant filling. Add 2 tablespoons cheese, egg and parsley. Use your hands to thoroughly mix and break up the breadcrumbs. Fill each eggplant shell evenly with the stuffing.
Spoon all but 2 tablespoons of the marinara into an ovenproof dish big enough to fit the eggplant in one layer. Transfer the stuffed eggplant to the dish. Spoon 1 tablespoon marinara over each eggplant and then sprinkle with remaining cheese.
Bake until an instant-read thermometer inserted into the filling registers 160°F, about 25 minutes. Top with basil and serve.
Baba Ganoush
Baba Ganoush is an eggplant dip that’s delicious with pita chips or fresh veggies. Just as with guacamole or hummus, most baba ganoush fans have their own special recipe and preferred combination of herbs and spices, so feel free to add more or less flavor, if you choose, to cater to your own taste preferences. Adapted from Food Network. Makes 1 to 2 cups.
Ingredients:
- 1 large eggplant
- 2 to 3 Tbsp fresh lemon juice
- 1/3 cup tahini
- 1/4 cup minced fresh parsley
- 1 clove garlic, smashed
- 1/2 tsp cumin (more or less to taste)
- Salt and pepper
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, for drizzling
Directions: Preheat the oven to 450° F.
Prick the eggplant all over with a fork. Place on a rimmed baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
When cool, carefully peel the charred skin off the eggplant and discard the skin. Add the eggplant to a food processor along with the lemon juice, tahini, parsley and garlic. Pulse the mixture until about smooth. Season to taste with cumin, salt and pepper.
Transfer to a serving dish and drizzle with olive oil.
