About the Dish

3/4 cup Tri-Color Quinoa
2 Farm Eggs
1 packet Tamari
1 packet Turbinado Sugar
1 tablespoon Sesame Oil
1/2 ounce Ginger
6 ounces Eggplant
3 ounces Salad Tomatoes
2 ounces Green Onion
5 ounces Okra
2 sprigs Dill
1/2 ounce Microgreens
Per Serving
Calories 460
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 140 mg
Sodium 570 mg
Total Carbohydrates 58 g
Dietary Fiber 12 g
Sugar 10 g
Protein 17 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Ginger Cider

Ginger has a long tradition in the United Kingdom. It was one of the most readily available cash crops in India, which meant a whole lot of ginger was sent back. This resulted in beverages like ginger beer and ginger cider. Yes, there is a long tradition of making spicy ciders with ginger. For this dish of gingered eggplant, a ginger cider will be the perfect complement.

Suggestion: William’s Dragon’s Breath, Shepton Mallet, England

Riesling - Mosel, Germany

Riesling will add a feeling of lightness to this hearty, protein-packed dish. The eggplant emphasizes texture, and the Riesling will help contrast some of that weight and bring a sense of balance. The German Riesling I’d like to recommend here will be slightly off-dry, helping to also mitigate the spice in this dish.

Dr. Loosen Riesling Kabinett, ‘Blue Slate,’ Mosel, Germany

METHOD

1
• Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. • Remove from heat. Leave covered.
2
While quinoa cooks: • Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water. • In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
3
MISE EN PLACE • Cut ginger crosswise into 1/8-inch thick rounds (no need to peel). • Quarter eggplant lengthwise. Cut crosswise into about 4-inch spears. • Halve okra lengthwise. • Finely chop green onion. • Pick and chop dill fronds.
4
 • When egg water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes. • Use spoon to transfer eggs to ice bath. Let cool.
5
While eggs cook, in a small bowl, combine tamari, sugar, half of sesame oil and 1 tablespoon water.
6
• Place a large sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add ginger. Cook, turning once, until fragrant, about 1 minute. • Add eggplant, cut-side down. Cook without disturbing until lightly browned on bottom, about 1 minute. Turn eggplant. Cook without disturbing until other side is browned, about 1 minute. • Toss well. Add tomatoes. Cook, tossing occasionally, until tomatoes begin to wilt, 1-2 minutes.
7
• Stir tamari mixture well, and add to pan. Toss to coat. Remove pan from heat. • Stir in half of green onion. Discard ginger. • Transfer mixture to a bowl.
8
• Return pan to medium-high heat. Add remaining sesame oil and 1 teaspoon cooking oil. When oil is hot, add okra. Cook without disturbing until lightly browned on bottom, about 1 minute. • Toss well. Sprinkle with dill. Cook, tossing occasionally, until okra is nicely browned, about 1 minute. Taste and adjust seasoning as desired with kosher salt.
9
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell. • Halve eggs lengthwise.
10
• Fluff quinoa with a fork. Stir in remaining green onion. Divide between 2 plates. • Top with eggplant mixture. • Divide okra and eggs between plates. • Garnish with microgreens, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER