Martha Comes for Easter

Ok so the homemaking goddess didn't actually make an appearance at our little home for Easter dinner, but she had a big influence nonetheless.  I adapted three of her recipes from the January issue of Martha Stewart Living for our fabulous dinner.  I'll post them in the order I made them because I think this is the best way... just in case you feel a surge of inspiration and want to make all three for a little Martha inspired Indian flavored feast.

Honey-Roasted Eggplant with Chiles

Ingredients

• 3 medium sized eggplants, cubed
• 2 Green chiles, sliced (note: Martha suggests 5, but we thought two was way more than enough heat we might've got the wrong chile)
• 1/4 cup honey
• 2 tablespoons olive oil

Preheat the oven to 425 F.  Toss all ingredients together in a baking dish and roast eggplant for about half an hour, tossing half way.  

Toasted Coconut Rice

Ingredients

• Olive Oil
• 1/2 cup unsweetened coconut
• 1 cup rice (she recommends basmati but we just used plain white rice)
• 2 cups water
• 3/4 tsp coarse salt
• 2 Scallions thinly sliced on the biased (we left these out)

Heat oil in saucepan over medium heat, add the coconut, toasting it for about 6 minutes until it just starts to brown.  Set aside two tablespoons of coconut for garnish later.  Stir one cup rice into the saucepan with the remaining coconut and add two cups water and 3/4 tsp of coarse salt.  Bring this to a boil, then reduce it to simmer, covering the pan and allowing the rice to absorb the water, about 20 minutes. Garnish with reserved coconut and scallions.  

Tofu Tikka Masala

(this recipe has been changed a lot from Martha's original - so I think I'll take credit for this one!)

Ingredients

• 1 pack of extra firm silken tofu
• 3 tablespoons of olive oil
• 1 large onion, diced
• 3 tablespoons freshly grated ginger (from about a 6 inch piece)
• 1 tablespoon pressed garlic
• 3 tablespoons tomato paste
• 2 teaspoons garam masala
• 1/2 teaspoon chili powder
• 1 cup water
• 1/2 cup cream
• Salt and pepper to taste

In a large pot, heat two tablespoons of oil over medium heat.  Cook onion until golden, about 20 minutes.  Meanwhile, blot tofu dry with a paper towel, and slice into half inch thick pieces.  Heat a tablespoon of olive oil over medium high heat in a griddle.  Place strips of tofu onto the griddle, allowing them to crisp on both sides.  Set tofu aside.  When onion is ready, add three tablespoons of ginger, a tablespoon of garlic, 3 tablespoons tomato paste, two teaspoons garam masala, and 1/2 teaspoon chili powder, and cook until fragrant, about 3 minutes.  Add one cup of water, 1/2 cup of cream, and tofu.  Allow everything to heat through and add salt and pepper to taste.  

We had to start before the eggplant was finished because OUR OVEN BROKE.  This house is seriously cursed.  The bathroom doesn't work and now the kitchen.  yikes.  But this was delicious.  And once we put the eggplant back into the other oven it turned out pretty good too (though I would usually salt my eggplant before cooking it - I think I would do that if I made it again).  

I know it's not going to win any beauty pageants, but I think you'll find all the dishes are perfectly delicious together.  Everything was slightly sweet, which complemented our chocolate Easter eggs perfectly!