But I have something to confess. In all these years of reading the magazine, I have rarely used any of the recipes. I love to flip through the magazine, noting interesting flavor combinations, cooking techniques or new products I'd like to try. I read the articles and look at the pictures. But I think it's been a year since I've used a recipe from this (or any) magazine.
When I saw the feature on pressure cooker recipes in the February issue, though, I knew I had to give them a try! I love my pressure cooker, but mostly just use it for beans and broth. The Spiced Eggplant with Feta (optional) and Pomegranate Seeds caught by eye right away. I love that the dish calls for pomegranate molasses, pomegranate seeds and fresh mint- fantastic ingredients to compliment tomato-ey eggplant!
I did make a few substitutions to the recipe since I am physically incapable of following a recipe (including my own) exactly. I used canned fava beans instead of canned chickpeas and I didn't have Aleppo pepper, so I used a combo of paprika and cayenne. Maybe it's because of my substitutions, but I didn't think this dish was especially flavorful. I ended up needing to pressure cook it for 10 minutes, rather than 6, but I think that's because I used regular eggplant instead of Japanese eggplant (to my credit, I did cut it smaller to compensate for the larger diameter and heartier texture).
I loved the combo of pomegranate seeds and pomegranate molasses with the eggplant and will definitely be stealing that flavor combo for other dishes. And the color combination is killer. Maybe a marinade for eggplant kebabs with the molasses? Or doing a cold salad with these ingredients and roasted eggplant? Or maybe just more spices with this same dish would bring it more into my favor? Don't get me wrong- it's pretty good. But it's just not quite as stellar as I imagined.
Next up is the pressure cooked curried cauliflower. This one sounds promising!