I prefer using Japanese or Chinese eggplants for this dish, rather than their American cousins. If you are using a larger variety of eggplant (such as an American eggplant), it may be necessary to halve or quarter them lengthwise first, before roasting, so they will cook evenly.
Ingredients
1 lbs eggplants
1.5 tablespoon vegetable oil
2 medium yellow onions, diced
1.5 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground red pepper (I prefer Korean red pepper, used for preparing kimchi for this recipe, as the flakes are larger and offer more texture
.5 teaspoon Garam Masala
3 medium tomatoes, blanched, peeled and diced
2 green chilis, deseeded and minced
1 teaspoon salt
2.5 teaspoon freshly minced coriander leaves.
1. Rub the eggplants with a little oil. roast under a hot grill or broiler in your over for several minutes on each side until the skin breaks and the eggplant is soft inside.
Peel the eggplant and discard the skin. To peel the eggplant, I usually take the back of a bread knife and run it down the length of the eggplant. They flesh should be soft and peel right off. I then usually repeat again to get more of the flesh off. Slice and set aside.
Add a swig of vegetable oil to the wok and turn the wok around to coat it evenly. Stir fry the onion until lightly browned.
Add coriander, cumin, red pepper and Garam Masala and stir fry for 1 minute.
Add tomatoes and continue to stir fry for a few minutes.
Gently stir in the cooked eggplant and garnish with fresh coriander. This goes well with fresh Naan or Chappati.
Enjoy!
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