India Spiced Eggplant (Aubergine)

India Spiced Eggplant (Aubergine)

środa, 12 lutego 2014

India Spiced Eggplant (Aubergine)

Time: 1 hrs 30 mins

Ingredients

• 2 lbs eggplants
• 2 tablespoons salad oil
• 1/2 teaspoon cumin seed
• 1 tablespoon fresh ginger, minced
• 1 medium red onion
• 1 teaspoon turmeric
• 1/2 green pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large tomato
• 1/4 cup water
• 1/4 cup fresh cilantro, chopped

Directions

• 1 Place whole eggplant in a shallow pan and bake in a 400. oven until very soft, about 50 minutes.
• 2 Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100% for 18-20 minutes.
• 3 Cool slightly.
• 4 Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin.
• 5 Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1-inch cubes.).
• 6 Set in a colander to drain.
• 7 Coarsely slice red onion.
• 8 Mince ginger.
• 9 Heat oil in a wide frying pan over medium heat.
• 10 dd cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
• 11 Coarsely chop tomato and seeded green pepper.
• 12 Add to onion mixture along with turmeric, coriander, ground cumin, paprika, salt, and pepper.
• 13 Cook, stirring occasionally, for 5 minutes.
• 14 Add water and bring to a simmer.
• 15 Reduce heat to low and simmer for 10 minutes.
• 16 Stir in chopped eggplant and cook for 5 minutes just to heat through and blend flavors. Just before serving, stir in coarsely chopped cilantro.