Tag: legumes

Your Life or Your Lupins

Soybeans get all the fame and glory as the premiere meatless protein, but what if I told you there was another bean that could steal the spotlight with ease? Lupini beans are the dark horse rivals, vying for legume supremacy, almost doubling the protein content of whole soybeans. Think that soy foods are unique, chalking up tofu, soymilk, tempeh, and more as a clear soybean success story? Just wait until you see what the humble lupin can do.

The Lupin Spin

First, the confusion of naming needs to be addressed. “Lupini” is the Italian plural form referring to the seeds of the lupin plant. Lupine and lupin are both common names for the same flowering plant genus, Lupinus. The genus is part of the legume family, which also includes peanuts. There are over 200 species of lupine, though not all are edible. Some, like the beloved Texas bluebonnet, are actually poisonous. Don’t go digging up your garden in search of a feast, and on that note, be careful to keep them away from curious pets, who are more susceptible to the measured dose of poison in an unsuspecting seed.

Lupini Through History

Lupini beans are just starting to get their big break, but they’ve been around as a reliable food source since roughly 3000 BCE. Hailing from the Mediterranean and the Near East, evidence shows that the ancient the Egyptians and Romans knew the value of a good lupin when they saw it. During the Middle Ages, lupins were grown in Europe not only as a food source but also as a nitrogen-fixing crop to improve soil quality. They were commonly planted as part of crop rotations to enhance soil fertility. In the modern era, lupins have been gaining attention as a sustainable, high-protein legume now that the sweet lupin has been selectively bred for better taste and ease of consumption. Early lupins were often relegated to animal feed given their bitter nature, which also explains their slow start on the mainstream market.

The Cooking Conundrum

The biggest barrier to entry, aside from sourcing the beans to begin with, is cooking them. Even the newer “sweet” strain requires a concerted effort when it comes to cooking, in an attempt to remove more of the bitter alkaloids and break down almost impenetrably tough skins. This is also why you’ll often find them pickled, not dry or canned. Pickled lupini beans are ready to eat and infused with salty, savory flavor. The most popular brand in health food stores packages theirs in pouches; old school labels sell glass jars, found in the import section in specialty or gourmet stores.

Although you can of course buy dried lupini beans, I don’t recommend it. To beat them into submission, or some version of edibility, you would need to:

  1. Cover with cold water and soak for 24 hours.
  2. Drain, add fresh water, and simmer for 2 hours.
  3. Cool completely, drain, and add more cold water.
  4. Soak overnight. Drain and replace the water.
  5. Boil for 45 minutes – 1 hour. Drain and replace the water.
  6. Soak overnight. Drain and replace the water.
  7. Boil for 45 minutes – 1 hour. Drain and replace the water.
  8. Soak overnight. Drain and replace the water.
  9. Taste for doneness. If still bitter or gritty, repeat the boiling process.
  10. Add salt and store submerged in water, like pickles.

If you’re willing to sacrifice roughly a week of your life to this process, be my guest. You’re far more patient than me.

What Do Lupini Beans Taste Like?

I thought you’d never ask! Sweet lupins are poised to be the new edamame; large and flat as fava beans or gigante beans, yellowish tan in color, and encased in a substantial but edible skin, you can peel them or eat them as is. Mild in flavor and firm in texture, they’re an ideal bar snack served either hot or cold, and especially with a salty finish. Aside from eating them out of hand, they’re excellent tossed in salads and simmered in soups, since they won’t fall apart for anything.

Beyond The Whole Bean

Consider lupini beans for further applications beyond immediate eating gratification, and that’s where things get interesting.

  • Lupin flour holds incredible promise as a gluten-free, keto, high-protein staple, capable of creating highly nutritious pastas, cakes, cookies, breads, and more. Blended with water and seasonings, it could become a liquid egg substitute, too.
  • Lupin “rice” is an alternative to the conventional whole grain, made more like an orzo pasta for quick cooking applications.
  • Ground lupin or lupin flakes are a coarser take on flour, approximating the texture of grits or savory oatmeal when cooked.
  • Lupin milk, though rare in US markets, is taking off primarily in Europe, noted for its excellent frothing abilities in lattes, thanks to its naturally high protein content.
  • Lupin cheese is every bit as varied and versatile as the average nut cheese, ranging in texture and flavor from creamy ricotta to sliceable, buttery Havarti.
  • Lupin tempeh isn’t a stretch of the imitation, as any bean can be tempeh-fied.
  • Lupin tofu is similarly successful as a soy-free alternative, more aligned with Burmese “chickpea tofu” in preparation rather than the traditional coagulated soymilk approach.

Where Do You Get Your Protein

Okay, let’s get the protein talk out of the way. One cup of cooked lupini beans does in fact have 26 – 30 grams of complete protein, including all 9 essential amino acids. Incredibly high in fiber, they’re the only bean that has 0 grams net carbs per serving. Additionally, they’re a good source of manganese, copper, magnesium, phosphorus, potassium, zinc, folate, and vitamin A.

However, there is one big nutritional red flag about lupini beans that I briefly mentioned earlier. Being part of the peanut family, those with severe peanut allergies may have similar sensitivities when exposed to lupins of any variety. If that’s the case, avoid lupins and any lupin products to be safe.

From Unknown to Unforgettable

Lupini beans have lost their harsh edge and are ready for their closeup. To get the most bang for your bean buck with a protein-packed legume, look no further. They’re versatile enough to transform from a quick fix snack to your new secret ingredient in all things baked and cooked. I think they’re the next big thing in bean technology, personally, and I’m here for it.

Hannah (BitterSweet)7 Comments

Me Oh, My Oh, Mayocoba

How can one consider beans as “food for the poor” when they’re rich in so many ways? Rich in history, rich in flavor, rich in nutrition; the only thing that cheapens them is this pervasive stigma. The only reason why Mayocoba beans haven’t blown up as the next big food trend is there’s no marketing budget for beans. Just as well, I say, because they’re more than just a flash in the pan, but an enduring staple that will long outlive TikTok and likely social media itself. They’ve already survived well over 4,000 years of tumultuous climates, both physical and political, and they’re just getting started.

A Brief History of an Ancient Bean

Indigenous to Latin America, Mayocoba beans feature prominently in Mexican and Peruvian culture. Depending on who you ask, they may also go by the names of canary (Canario) beans, yellow beans, or Peruvian (Peruano or Frijol de Peru) beans. Though strongly linked to Peruvian foodways as a reliable source of sustenance for inhabitants of the Andes, where agriculture struggles to thrive and crop yields are relatively poor, the word “Mayocoba” comes from small town in Mexico. The two countries seem to share the legumes, and their heritage, abundantly.

Patently Incorrect

Though this is a bean untroubled by passing fads, it’s not immune to controversy. In 2005, one Larry Proctor of Pod-ners L.L.C. attempted to patent the time-honored Mayocoba, claiming that the bean he called “Enola,” after his wife’s middle name, was a wholly unique specimen. Unsurprisingly and rightly so, this sparked outrage in both the agricultural and cultural communities. Critics argued that the bean, like many other heirloom crops, had long been part of indigenous and local food systems for millennia, and should never be subjected to patenting by any one entity. The idea that a traditional, widely cultivated crop could be claimed by a corporation highlighted an ongoing issue with intellectual property laws and their impact on indigenous farming communities. Fortunately, the patent application was eventually withdrawn, but the controversy raised important questions about who truly owns our food history and who gets to profit from it.

Appearance and Tasting Notes

Ranging from pale yellow to off-white, they’re not nearly as vibrant as the bird of their namesake, but shine on the plate all the same. That flaxen hue recedes further when cooked, resulting in a pot of mostly beige beans. Don’t judge a bean by its color though; these unassuming kernels are remarkably buttery and almost sweet, though fairly mild to absorb any seasonings you can throw at them. Their texture is what really makes them special: thin-skinned yet still robust enough to hold their own, Mayocoba beans are soft and creamy all the way through. You won’t get a hint of grit or graininess whether they’re kept whole or pureed.

Nutritional Prowess

Big shocker here: Mayocoba beans are healthy! Yes, just like every other legume, they’re an excellent source of complete plant protein, to the tune of 7 – 8 grams per 1/2 cup (cooked) serving. They have a similarly impressive amount of fiber, but more noteworthy is they have fewer of the gas-causing sugars that make beans difficult for some people to digest. You’ll find no such discomfort with these trusty beans. Iron, potassium, magnesium, zinc, and folate are key nutrients found in abundance, essential as part of a balanced diet.

How To Cook Mayocoba Beans

I’ve heard tales of canned Mayocoba beans but have never seen them in real life. Dried is definitely the way to go, since they’re most affordable and keep almost indefinitely. As with all beans, it’s best to check for stones or other less tasty inclusions before giving them a good rinse. From there, you have many different methods to make a hill of means.

  • Pressure Cooker: Add at least 3 times as much water to beans, seal the lid, and cook on high pressure for about 25 minutes, then let the pressure release naturally.
  • Stove Top: Cover the beans with at least 2 inches of water in a large pot and simmer for 1 1/2 – 2 hours, occasionally checking the water level and adding more as needed.
  • Slow Cooker: Use 4 – 6 times as much water as beans. Cook on low for 6 – 8 hours or high for 3 – 4 hours, adding more liquid if needed, until tender.

Culinary Creations

Mayocoba beans are now my automatic swap-in whenever I see a recipe for pinto beans. Maybe this is unfair to the hardworking pinto, but they can’t match the velvety texture of a golden canary bean. Others suggest that they’re excellent substitutes for cannellini and great northern beans. If you want more specific ideas for featuring the Mayocoba in all its glory, consider the following traditional dishes:

  • Refried beans, which needn’t even be fried once, really highlight the Mayocoba’s velvety texture. Similarly, consider trying Mayocoba hummus for a next-level bean dip.
  • Tacu-tacu, a patty made from seasoned mashed beans and rice that’s pan-fried until crispy, is an excellent way to use leftovers.
  • Sopa de Frijoles, aka bean soup, will never let you down. There are no hard and fast rules here; make yours a stew or chili, brothy or blended, basic or bounteous. These beans can do it all.
  • Ceviche de Frijoles, replacing fish with beans, makes a breezy salsa sound like a luxury. You could even serve it on a bed of greens and call it a salad, be it an entree or a side.

From Farm to Fortune

I’d like to propose that beans become the new status symbol. Do you cook your beans from dried? Do you seek out new and exciting beans, beyond the realm of the pinto, the kidney, and the black bean? It’s the inclusive club that everyone should join, with an entree fee that even bean counters can justify. Grab a bag of Mayocoba beans and you’re already in. Get cooking and share the wealth!

Hannah (BitterSweet)13 Comments

They Might Be Gigantes

Dwarfing all their other bean brethren, gigante beans fulfill the promise of such a big name, measuring up as the largest common legume in grocery stores today. Roughly one inch or longer, just a single bean could fill your spoon. Look beyond their impressive size to discover a creamy texture and mild, almost buttery flavor that looms even larger on the plate. If you’re not cooking with these oversized Fabaceae, you’re missing out, big time.

Greeking Out

“Gigante” is simply the Greek word for “giant.” Elsewhere in the world, the same legume goes by many different names, leading to a fair amount of confusion in the current global cooking community. Jumbo lima beans, butter beans, broad beans, fagioli giganti, corona beans, and giant white beans are all the very same thing. Exact sizes and shapes do vary based on region, as you would expect to see with any plant adapted to its unique growing environment. At the end of the day, they’re all Phaseolus coccineus, AKA runner beans.

Bigger Is Better

These larger beans have the advantage of having thinner skins and a more expansive interior, making them creamier and more luxurious on the tongue, without excessive starchiness. That robust yet plush, substantial though soft texture is unparalleled, creating a more satisfying eating experience than most smaller beans. Their mild, subtly sweet taste melds seamlessly with any sort of seasoning, be it delicate or bold. For any naysayers that think meat is mandatory to make a meal, just try serving a plant-based dish of gigante beans; the complaints will dwindle to nothing.

Buy Now

Though once difficult to find in American grocery stores, the influence of Big Bean is spreading. Many mainstream supermarkets now carry them dried, sometimes canned, and very rarely even frozen. Despite the convenience of canned beans, I personally prefer cooking mine from dried, since they have a more toothsome texture, and of course, you get a much bigger bang for your buck.

Let Them Cook

Despite looking quite formidable, the gigante bean is really a big softie. It doesn’t take much time or effort to cook dried beans into velvety morsels, ready to eat. Though some people recommend soaking them, I don’t even bother. My favorite approach is to pressure cook them for 20 to 25 minutes, allow for a natural release, and drain thoroughly. That’s it! If cooking on the stove top, it may take anywhere from 1 to 3 hours without soaking. Whatever you do, hold off on the salt until it’s done cooking, or else they may never soften properly.

Go Big; Go Beans

Whether you’re baking, boiling, or stewing, gigante beans can fit right in with all your favorite bean-based dishes. Enjoy their creamy texture and mild flavor in everything from stews to salads! Top suggestions for getting started include:

  • Gigantes Plaki: The Greek dish that arguable popularized the oversized legume, it’s almost synonymous with the bean itself. Baked in tomato sauce with fresh herbs and plenty of olive oil, it can be served warm or at room temperature, as part of a meze or main dish.
  • Corona Bean Soup: Otherwise known as Tuscan bean soup, this cozy, brothy little number is infused with Mediterranean herbs and spices, vegetables like carrots, celery, and leeks, and sometimes pasta, like a minestrone. It’s a warming soup perfect for chilly evenings.
  • Gigante Bean Salad: After cooking, the beans can be tossed into a fresh salad with ingredients like cherry tomatoes, cucumbers, red onions, olives, and vegan feta. Alternately, I’ve taken to adding them into potato salad dressed with light vinaigrette, which adds to the creamy texture of the spuds while enhancing the protein content.
  • White Bean Dip: Some call it hummus if you must, but it’s really something else. Buttery smooth without the need for tons of added oil, all you really need is some garlic, lemon juice and perhaps a dash of smoked paprika blitzed together in the food processor, you’ve got a real party-starting appetizer.
  • Pasta e Fagioli: Straddling the line between soup and stew, any bean will do for this classic comfort food, but gigante beans make it much more special than your average one-pot meal.
  • Cassoulet: The low, slow cooking of this French casserole lends itself to the robust, resilient nature of gigante beans beautifully. Though traditionally meat-centric, it’s easy to find vegan alternatives.

Gentle Giants

With their size alone, gigante beans make a statement, but it’s their rich, velvety texture and subtle, nutty flavor that truly steal the show. Whether nestled in a stew, piled high in a salad, or baked into a hearty casserole, these beans are more than just a pretty face on the plate—they’re the unsung heroes of the legume world. If you haven’t yet embraced their massive potential, it’s time to give them a starring role in your next meal.

Hannah (BitterSweet)14 Comments

Anasazi Anastasia

No matter how small, every ingredient comes with a story, even a literal or proverbial hill of beans. Anasazi beans are exactly that, having almost disappeared in the relentless push towards industrialized food systems. They’ve been passed down through generations, surviving untold hardships, good and bad harvests, and centuries of changing tastes. Offering far more than mere sustenance, they embody a spirit of resilience and ingenuity that continues to inspire cooks, and eaters, to this day.

A Brief History of Anasazi Beans

Named after the ancient Anasazi people, otherwise known as the Ancestral Pueblo people, who once thrived in the American Southwest, Anasazi beans have been around for over 800 years, enduring in the challenging landscapes of Arizona, New Mexico, and parts of Colorado. The name “Anasazi” comes from the Navajo word for “ancient ones.” Depending on who you ask, they may also go by the name of Aztec bean, cave bean, New Mexico Appaloosa, or Jacob’s cattle beans.

Remarkably impervious to extreme desert conditions, these beans were once a major food source for native tribes, who prized them for their nutritional value, drought tolerance, and long shelf life. Like tepary beans, Anasazi beans were a survival crop, capable of thriving in the arid regions where many other crops would fail.

Cooking ‘Til the Cows Come Home

Mottled like a cow’s spotted coat, the stunning maroon and white speckled pattern is visually striking, and the main attraction that drew me in at first. Anasazi beans can actually come in a variety of colors, including shades of red, pink, and even lighter speckling, which reflects the varied conditions in which these beans were grown, adapted over time to flourish in different climates and regions. In some cases, the cow spots will fade entirely after cooking, turning the beans a solid shade of dusty red, but in others, a light dappling will remain. No two batches of Anasazi beans are ever quite the same.

What Do Anasazi Beans Taste Like?

Anasazi beans have an incredible depth of flavor, even before adding any seasoning. They have a subtly sweet, nutty flavor, with a creamy texture that holds up beautifully when cooked. Unlike more common beans, which can sometimes have a subtly gritty finish, Anasazi beans are borderline buttery all the way through. A versatile addition to a wide range of recipes, you’ll most frequently find them used for refried beans, chilis, and stews. They’re most similar to pinto beans and can be swapped out at will.

Beans, Beans, They’re Good For Your Heart…

Anasazi beans aren’t just a pretty little trinkets meant to sit on the pantry. Like all other legumes, they pack a punch in terms of fiber, protein, and essential minerals like iron and magnesium. What sets them apart from the pack is that they’re much more easy to digest, because they contain fewer oligosaccharides, which are the starches that cause gas in beans. For bean skeptics or fair-weather fans, they’re a smart entryway into better bean appreciation.

How to Cook Anasazi Beans

Cooking Anasazi beans requires a bit of patience, but the results are well worth the effort. These beans are quite hardy and may take a little longer to soften compared to other beans, but once cooked, they offer a wonderful bite that won’t break down under heat.

  • On the Stove: Unsoaked Anasazi beans typically take about 1 to 1.5 hours to cook at a low simmer. If you soak them overnight, the cooking time is reduced to about 45-60 minutes. Be sure to add plenty of water during cooking to ensure the beans don’t dry out.
  • In a Slow Cooker: For a set-it-and-forget-it option, cook unsoaked Anasazi beans on low for 6 to 8 hours, or on high for 3 to 4 hours.
  • In a Pressure Cooker: If you’re in a rush, a pressure cooker can cook Anasazi beans in just 20 minutes, with a natural release to preserve the texture.

Regardless of the method, it’s important to add salt only after the beans are fully cooked. Adding salt too early can prevent the beans from softening properly, and that’s a mistake you’ll want to avoid.

Heirlooms with a Purpose

Anasazi beans deserve as much mainstream prominence as the average pinto, cannellini, or kidney bean, as a practical, sustainable food source. By incorporating Anasazi beans into your meals, you’re not just honoring an ancient food tradition, but also your taste buds. You’ll find yourself reaching for them not just because they’re healthy, but because they bring something special to the table.

Hannah (BitterSweet)10 Comments

Cool Beans

Everything old is new again, as evidenced by the heirloom bean renaissance. As a person with no family heirlooms to speak of, I’m quite content to accept this treasure trove of ancient legumes in lieu of jewelry, furniture, or fine China. Health is wealth, after all, and tepary beans especially are certainly rich in nutrition, flavor, and culinary inspiration. These stunning onyx gems were inherited from a generous friend, AKA chosen family, quickly becoming my favorite living legacy to receive.

A Brief History of Tepary Beans

Hardy and robust, these small seeds have managed to thrive in the harsh, arid conditions of southwestern United States and Mexico, surviving drought and blights since before colonization began. Where common beans (p. vulgaris), lima beans (p. lunatus), and runner beans (p. coccineus) would wither into dust, tepary beans managed take root, establishing themselves as a critical staple of the native peoples. At times of scarcity, they accounted for nearly half of the dietary protein for the indigenous communities that cultivated them.

Fifty Shades of Brown

Although brown tepary beans seem to be most common today, they’re incredibly diverse and grow in at least forty-six distinct colors, including white, brown, beige, black, and mottled, with some plants delivering monotone harvests while others produce a full spectrum. It turns out that the black tepary beans I got my hands on are the most elusive, developed by separating the black seeds before planting the other white or brown seeds separately over the course of many generations.

What Do Tepary Beans Taste Like?

Flavors vary based on color, with white teparies tasting sweeter and more mild than nutty brown or deeply earthy black tepary beans. Across the board, their texture is consistently firm, meaty, and sturdy. These are beans that won’t fall apart under pressure, remaining distinct even after long cooking times. That makes them ideal for adding into salads, salsas, tacos, burritos, braises, soups, chili; anywhere you want whole, well-defined beans.

Nutritional Prowess of Tepary Beans

Historians and nutritionists agree that tepary beans are one of the healthiest legumes around, easily explaining why it was such a staple for aboriginal tribes, and makes the case for renewed enthusiasm today. Tepary beans have more protein and higher fiber than ordinary beans and a lower glycemic index (41-44), so you’ll get more bang for your bean buck with every meal. Especially when compared to meat, this plant-protein is a boon for anyone who wants to eat and feel better in the long run.

How To Cook Tepary Beans

Being drought-resistant can make tepary beans somewhat cooking-resistant too. Their tough outer skins refuse to yield under quick cooking conditions, so patience is key. If you have a slow cooker or pressure cooker, now is the time to plug it in. Cover the beans with a generous amount of water, adding more throughout the cooking process if needed, especially on the stove, if it evaporates too quickly.

Aromatics like whole garlic cloves, halved onions, bay leaves, and kombu, are excellent additions to infuse more savory flavor, though not mandatory. Always add salt after cooking, not before, or else they may never soften sufficiently.

  • In a pressure cooker, unsoaked tepary beans can cook in 35 minutes with a natural release.
  • On the stove top, unsoaked tepary beans may take 1 1/2 to 2 hours to cook when simmered over low heat, while beans soaked overnight may take 45 to 60 minutes.
  • Using a slow cooker set to low, unsoaked beans will take 6 to 8 hours, or 3 to 4 hours on high.
  • Oven braising times are very similar to the stove top method, taking roughly 1 1/2 to 2 hours to cook unsoaked tepary beans all the way through.

Drain thoroughly and enjoy hot, cold, or at room temperature.

Heirlooms with Style and Substance

Go forth and eat your heirlooms! Tepary beans are a link to the past that are every bit as vital and relevant in the present day. Instead of some dusty relics that sit on the shelf, these beans have real benefits, proving their value above and beyond inert precious metals and stones. Find yourself some tepary beans today, and start a new family legacy.

Hannah (BitterSweet)6 Comments

Eat More Eggplant

Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then… Forget again. Forever relegated to the bottom of the produce bin, the last call at the farmers market, eggplant will never be the next viral trend. After considering my own eggplant negligence, I’m finding it’s more of a cultural disconnect than lack of culinary potential. Look no further than the Mediterranean countries to see the difference.

Turkish Delights

Though not native to Turkey, eggplants have been the guest of honor on Turkish tables for centuries. This isn’t just conjecture; 16th century Ottoman cookbooks boast over 140 eggplant recipes. That’s to say nothing of what home cooks may have adapted and improvised. Unlike the ubiquitous globe eggplants common in the US, Turkish eggplants are smaller and come in various colors, from lilac to deep purple. There are even white and baby green varieties. Less bitter than the seedy, bulbous giants we’re accustomed to here, they don’t need extensive salting, soaking, or additional prep. With fewer barriers to entry, it made me realize that perhaps my mental block is simply due to using the wrong type of eggplant all this time.

Get Stuffed with Karniyarik

“Karnıyarık” translates to “split belly” in Turkish, describing the way the eggplants are sliced open to create an accommodating boat for a savory stuffing. Traditionally deep fried and then baked, I see no need for all that oil—and heat—when twice-baked baby eggplants are every bit as luscious and tender. Starting with a classic sofrito, ground beef or lamb is typically the focal point for the simple stuffing, but I happen to think that Sugimoto Shiitakes beat that kind of meat any day. Gently simmered with seasoned lentils, it’s the kind of dish that will put eggplant back on the map, especially for plant-based people.

Karniyarik Vs. Imam Bayildi

Traditionalist would be up in arms, racing to argue that this is not karniyarik at all, but in fact, imam bayildi. They’re not entirely wrong; the latter is the historically vegan version, made without meat. However, I think of my rendition more as the former, since I wanted to replicate that same rich, hearty eating experience with homemade plant-based ground meat. Sugimoto Shiitake stems are the secret to creating that beefy texture and deeply umami flavor. Never toss the stems! They’re even chewier than the caps, which makes them such an ideal fit for making meatless grounds.

Love Your Leftovers

There will be a generous amount of filling leftover; that’s an asset, not a flaw! Consider it your next meal waiting to happen, since it’s ideal for stuffing any variety of fresh vegetables, such as:

  • Bell peppers
  • Tomatoes
  • Cabbage rolls

Or, using as a filling or topper for:

  • Burritos
  • Tacos
  • Salads
  • Rice bowls

That’s not all! If you add a binder like breadcrumbs and ground flaxseeds, this humble mixture can be transformed into:

Naturally, it’s fabulous as part of any dinner plate, acting as a complete entree or side dish, too.

Karniyarik: A Staple of Summer

Beautiful baby eggplants aren’t available all year round, unlike their oversized brethren. While you could always make this recipe with halved globe eggplants, the experience isn’t the same. As summer harvests reach their peak, now is the time to try something new. In fact, you could always bake karniyarik well in advance and then freeze it to enjoy a taste of summer anytime you want. Whatever you do, don’t make my same mistake: Cook more eggplant, now and often!

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Hannah (BitterSweet)3 Comments