This eggplant dish is far from your classic goulash which typically include macaroni. It’s not even my grandma’s southern version which always included okra. This is basically me screwing around in the kitchen making use of whatever ingredients we had left on hand near the end of the week. The kids walked right past my wife and said “Dad, what’s for dinner?” to which my lovely wife asked, “Can we do something with the eggplant and tomatillos before they go bad.” Since I’m not one to resort to sarcasm or smart alecky comments I just gave the smart husband answer and classic song by one of my favorite bands Lakeside’s “Your wish is my command.”
|Lakeside – All The Way Live|
The spice cabinet is always full so went with cumin, coriander, and cinnamon to match the tomatillos and give a more Mexican bent to the goulash.This can be prepared meatless or with meat depending on your taste.
Eggplant and Tomatillo Goulash
- 1 medium yellow onion diced
- 1 medium eggplant (chopped into small cubes)
- 1 zucchini chopped
- 4 tomatillos chopped
- 1 1/2 cups corn (fresh, frozen, or canned can be used)
- 1 12 oz can fire roasted tomatoes
- 1 1/2 cups chicken stock (low sodium)
- 1 lb ground turkey (optional) (browned and drained)
- 1 lime
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp dried herbs (any combo of oregano, basil, thyme, tarragon, parsley will do)
- salt and pepper to taste
Saute onions in a dutch oven or medium sized pot for about 3-4 minutes over medium heat. Add eggplant, zucchini, and tomatillos and saute for another 2-3 minutes as ingredients begin to caramelize.
I like to season as I cook so add half the spices/herbs during sauteing (this will help bring out more of the flavor from the spices).
Add browned ground turkey
Add tomatoes, corn, and stock then stir until all ingredients are thoroughly mixed.
Add the remaining spices/herbs, stir, and lower temperature to a simmer. Let simmer for about 20 minutes.