Blog Flora Refosco - Curried eggplant.


Curried eggplant.

28/11/2010 - 0 Comments - Recipes | Eggplant, Cumin, Indian cuisine, Turmeric, Curry, Chickpeas, Pepper, Parsley, Tomato, Vegan

Today's lunch: curried eggplant with a side of chickpeas.

1 large eggplant

2 medium tomatos

1 chilli pepper or dried red red pepper

2 tablespoons oil

1 level teaspoon salt

1 level teaspoon cumin seeds

1/2 teaspoon turmeric

1/2 teaspoon curry

1/2 teaspoon black pepper

1/2 teaspoon garam masala (it's an indian seasoning)

1 small handful of chopped parsley

I'm sure that cooking the eggplant in a microwave oven is much easier, but I don't have one because I wouldn't use it for anything else, so I just cook it on water until it's tender.

I peel the eggplant under cold runing water, with the help of a knife, then I chop it roughly and set aside.

I process the tomatos (washed and chopped) and the pepper on the blender until smooth.

Today I made and experience exchanging one of the tomatos for one small carrot, but I found out I actually prefer the other way because the carrot flavour was too strong.

Anyways, I heat the oil and "fry" the seasonings: cumin seeds/turmeric/curry/black pepper, when the smell starts to come out I throw in the pureé and eggplant.

I cook it for about 10 minutes, squeezing the eggplant pieces against the pan to make them dissolve and form a cream.

When I turn off the heat I add garam masala, salt and parsley and mix well. 

The chickpeas are way easier: I buy it dried, let it soak overnight - one cup chickpeas to two cups water. In the morning I strain the soaking water and replace it to cook the chickpeas with 1/2 teaspoon of cumin seeds. It takes about 2 hours to cook throughly. Done.

Just strain and store. I usually cook a lot of it and keep it on the freezer, so that it's handy.

For the picture I garnished with some black sesame seeds. :)


Curried eggplant

Source: manjulaskitchen.com
Hands-on time: 20 minutes
Total time: 50 minutes

1 large eggplant - 2 medium tomatoes - 1 fresh red pepper or 2 teaspoons red pepper flakes - 2 tablespoons oil - 1 teaspoon sal - 1 teaspoon cumin seeds - 1/2 teaspoon turmeric powder - 1/2 teaspoon curry - 1/2 teaspoon ground black pepper - 1/2 teaspoon garam masala - 1 small handful parsley, chopped

Cook the eggplant in a little water on stovetop and, under cold running water, remove the peel. Roughly chop and reserve. In the blender, puree the tomatoes and red pepper. Heat the oil and fry spices (cumin seeds, turmeric, curry, black pepper) until fragrant, then pour in the tomato puree and eggplant. Simmer for 10 minutes over medium heat, pressing the eggplant against the pan to turn it into a rough paste. After the 10 minutes, turn off the heat and stirr in the garam masala, salt and parsley. Lid the pan and let the curry rest for 5 minutes before serving.

Yields 2 servings. Lasts up to 4 days in the refrigerator, stored in airtight container.


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