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Cumin-Scented Roast Potatoes with Caponata


    A cool vegetable antipasto tops a warm cumin-spiked fingerling potato, combining the sensations of hot and cold in one delicious bite. Note that you will need to


    start this recipe at least one day ahead.

    1 large eggplant, cut into 1 in (2.5 cm) cubes
    1 Tbsp (15 mL) kosher salt
    5 Tbsp (75 mL) extra-virgin olive oil, divided
    3 stalks of celery, cut into 1/2 in (1.25 cm) dice
    1/2 small fennel bulb, cut into 1/2 in (1.25 cm) dice
    1 small zucchini, cut into 1/2 in (1.25 cm) dice
    2 garlic cloves, minced
    1 small onion, cut into 1/2 in (1.25 cm) dice
    2 tomatoes, cut into 1/2 in (1.25 cm) dice
    1/3 cup (80 mL) green olives, pitted and roughly chopped
    3 Tbsp (45 mL) capers, drained
    1/4 cup (60 mL) raisins
    1 tsp (5 mL) lemon zest
    1/4 cup (60 mL) white wine vinegar
    1 Tbsp (15 mL) raw cane sugar
    Salt and freshly ground black pepper, to taste
    1 1/2 tsp (7 mL) coarsely crushed cumin seeds
    12 fingerling potatoes, cut in half lengthwise
    3 1/2 oz (100 g) soft unripened goat cheese, crumbled
    Finely chopped chives, for garnish

    In colander set over bowl, toss eggplant with salt and let drain for 1 hour. Rinse well and pat dry with paper towels.

    In large saucepan, heat 2 Tbsp (30 mL) oil over medium heat. Add celery and fennel, and sauté for 2 minutes. Add zucchini and continue sautéing for another 3 minutes. Add eggplant and cook, stirring often, until vegetables are tender and starting to brown, about 10 minutes. Using a slotted spoon, transfer vegetables to paper towel-lined plate and set aside.

    Add another 2 Tbsp (30 mL) oil to saucepan and warm over medium heat. Sauté garlic and onion until soft, about 5 minutes. Stir in tomatoes, olives, capers, raisins, lemon zest, vinegar, and sugar; cook until warmed through, about 8 minutes. Add reserved vegetables and cook, stirring occasionally, for another 10 minutes. Season to taste with salt and freshly ground black pepper.

    Pour caponata into airtight container and let cool to room temperature. Cover and refrigerate for at least 8 hours, allowing flavours to meld and develop.

    Preheat oven to 425 F (220 C) and set oven rack to the lowest position.

    In bowl, stir together remaining 1 Tbsp (15 mL) oil, cumin seed, pinch of salt, and a few grinds of pepper. Add halved potatoes and toss to coat.

    Warm baking sheet in preheated oven for 10 minutes before arranging potatoes on baking sheet cut side down. Roast until cut sides have browned and potato is tender, about 12 to 15 minutes.

    While potatoes are baking, remove caponata from refrigerator and crumble goat cheese.

    To serve, arrange potatoes, cut side up, on serving tray. Top with a dollop of caponata and garnish with sprinkle of goat cheese and chives.

    Makes 24 hors d’oeuvres.

    Each hors d’oeuvre contains: 68 calories; 2 g protein;

    4 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (3 g sugars, 2 g fibre); 163 mg sodium

    source: "Happy New Year!", alive #374, December 2013


    Cumin-Scented Roast Potatoes with Caponata




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