Split Peas With Honey Sweetened Eggplant Recipes

SPLIT PEAS WITH HONEY-SWEETENED EGGPLANT

Steps:

• 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.

SPLIT PEAS WITH HONEY-SWEETENED EGGPLANT

Steps:

• PreparationMake 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:

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.