![]() Working in batches and using a slotted spoon, place the planks in the oil.While the oil is heating up, line a large plate with paper towels. Heat the oil to 375☏ over high heat, then lower the heat to medium to maintain that temperature during frying. To fry the eggplant, pour vegetable oil to a depth of at least 2 inches into a large stockpot or Dutch oven and clip a candy thermometer to the side, making sure it doesn’t touch the bottom.Let the planks rest on a paper towel–lined plate for 15 minutes. Sprinkle the eggplant planks with 1 teaspoon of turmeric and 1 tablespoon of salt.¼ cup fresh cilantro leaves, for garnish.1 tablespoon freshly ground black pepper.1 tablespoon, plus 2 pinches, kosher salt.2 medium eggplants (about 2 pounds), cut into 2 x 1-inch planks.Photo: Excerpted from The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs by The Eat Offbeat Chefs. I think if more people here tried it, they could understand our culture more. It’s very disappointing to me because it’s such a well known dish in our country. If you could choose one dish to become more popular in America, what would it be?Ĭhef Shanthini: Dosas! I don’t see these in a lot of Indian or Sri Lankan restaurants here. I’ve tried crab curries from different restaurants and I always get a taste of another curry I have tried in the past. She prepares it differently than other dishes of hers, and also differently than other places. Sarujen: My favorite, that my mom cooks, is crab curry. ![]() ![]() ![]() With lots of veggies mixed in with the rice, you get all these flavors in one bite. Our favorite thing about Eat Offbeat is just talking to our co-workers, and learning their languages and their food.Ĭhef Shanthini: Chicken biryani is my favorite dish to cook. Sarujen: Everyone that's working here came to this country in a similar way: we’re immigrants and refugees. What’s special about your jobs at Eat Offbeat?Ĭhef Shanthini: When I used to work at a restaurant, I had to follow a recipe and it was mostly American food, very different from what I cooked at home. As a special treat, Chef Shanthini has also agreed to share her celebrated recipe for fried eggplant curry. Sign up.Īmong the contributors to the new cookbook: Shanthini Sivakumar, a native of Sri Lanka, who began cooking only after she and her new husband were forced to flee their country because of civil war.Ĭhef Shanthini and her son, Sarujen, who manages Eat Offbeat’s delivery service and digital content, discuss their family story-and their favorite foods. Join us and cook with refugees from around the world as they share their recipes from home. Update - October 2022: The Refugee Recipe Challenge is on. The IRC has played a key role in Eat Offbeat’s growth by referring resettled refugees to be hired by the company. For every cookbook copy sold, a donation* will be made to support the International Rescue Committee. Now Eat Offbeat has gathered the best of its recipes into a cookbook, The Kitchen Without Borders, featuring dishes from Syria to Venezuela. Since 2015, Eat Offbeat has employed immigrants and refugees from around the world to prepare homestyle meals evoking their native cuisines-to the delight of New York City foodies. The meal delivery and catering company was established by 35-year-old Manal Kahi after she moved to the United States from Lebanon and found herself on a quest to find hummus that could rival her grandmother’s.
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