I tried making a salad from amaranth a few weeks ago, and I learned a valuable lesson. Amaranth does not make a good salad, the grain is a little too sticky for a salad. It does, however, make a great griddlecake. Add a little flour and egg and you have a great little base for a savory topping. We added an eggplant stir fry – perfection.
Eggplant Stir Fry with Amaranth Griddlecakes
1 cup amaranth
3 cups water
1/2 teaspoon baking powder
1/2 cup corn flour
1/2 cup tapioca flour
1/2 cup 2% milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 onion minced
2 medium eggplant, skinned and cubed
1 bunch scallions, sliced on the bias
4 cloves garlic, minced
2 tablespoons neutral oil
1/4 teaspoon salt
1 teaspoon black pepper
2 tablespoons coconut aminos
2 tablespoons rice wine vinegar
1 tablespoon fish sauce
1 teaspoon grated piloncillo sugar
Make the eggplant stir fry. Saute the onion in the 2 tablespoons of oil until soft. Then add the eggplant. Up the heat on the saute pan to medium high and add the salt. Saute the eggplant until it is soft and browned. When the eggplant is cooked through lower the heat in the pan, add in the garlic and cook until fragrant. Add the pepper and the coconut aminos, rice wine vinegar, fish sauce and sugar. Cook until the sauce is well mixed into the vegetables, and then add the scallions until just wilted.
Make the griddlecakes. Bring the water to a boil and add the amaranth, then bring the pot to a simmer. Simmer for 20 minutes. When the amaranth is done, set aside to cool. Whisk the amaranth into the eggs. Whisk in the baking powder, corn flour and the tapioca flour. Mix in the milk and the 1/2 teaspoon pepper and 1/2 teaspoon salt. Fry in batches as you would pancakes, in oil and flip after bubbles form. Eat these immediately and top with the eggplant.