Occasionally when I work late, drive home and then immediately sit down in front of my laptop to put up a blog post, I feel like I spend a few too many hours a day with my eyes staring at a computer screen and my fingers flying furiously across keys.
Today is one of those days so I am gong to keep this brief. Just one quick question before I start talking recipe: Can we agree that locally grown, in-season tomatoes and supermarket tomatoes from an overseas hot house should not even be called the same thing? With their differences in texture and flavor, they are like totally different vegetables (or fruits, if you want to get all technical.) I was joyfully reminded of this when I took a bite of the first tomato of the season from my farm share today. Wow – SO good!
Anyhow, a few notes about this recipe –
- This sauce uses a lot of the same flavors as my Grilled Short Ribs Internationale from Monday. It works out great if you make both recipes the same week because you will already have most of the ingredients for the sauce in the house.
- This sauce was shared with me by a friend and former co-worker. Thanks Rebecca! I just tweaked it a bit to bring it into paleo alignment .
- I added dried nori because I liked the combination of the seaweed flavor with the vaguely Asian-ish taste of the sauce. I also like to add vitamin-rich seaweed to meals occasionally for fun and variety. However, if you don’t have any nori in the house are too busy rushing from computer to computer to want to stop and buy any, I totally understand. Just leave it out and you will still have a tasty meal.
Eggplant and Chicken with Spicy Almond Sauce
For the sauce –
Almond butter, ¼ cup
Garlic, 2 cloves
Fresh ginger, 1 tablespoon
Fresh cilantro, 1/4 cup, loosely packed
Toasted sesame oil, 1 tablespoon
Coconut aminos, 2 tablespoons
Rice wine vinegar, 2 tablespoon
Juice of ½ lime
Salt and pepper to taste
For the main dish –
Eggplant, 2, medium
Coconut oil, 2 tablespoons
Onion, 1 , chopped
Chicken, 1 pound
Nori, 3 sheets
- With immersion hand blender or food processor, puree together all ingredients for sauce. (The sauce is pretty thick, which I love because it stays on food better. If it seems too thick to you, just add a little water.) Set aside.
- Peel the eggplant. Using a cheese grater or food processor, shred the eggplant. Squeeze or press the eggplant to remove all extra moisture. When you do this, you could reduce the volume of eggplant by half. Set aside.
- Add coconut oil and onion to pan over medium heat. Saute until onion is soft, about 6 minutes.
- Cut the chicken into bite-size pieces and add to pan. Cook until chicken is done, about 10 minutes.
- Roll nori sheets into a tight roll, like a cigar. Slice starting at one end so you end up with ribbons of seaweed.
- Add nori and eggplant to pan. Cook for another 8 minutes or so, stirring regularly to prevent sticking and burning.
- In a large bowl, combine eggplant/chicken mixture and sauce. Stir well and serve.