Tuesday, November 24, 2009
Smoky Spiced Eggplant
1 1/2 to 2 lb eggplant ( I used a large italian eggplant)
1 red onion, chopped
1 garlic, chopped
1 tablespoon finely minced or grated ginger
1/4 teaspoon garam masala
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
2 ripe tomatoes, chopped
3-4 tablespoon finely chopped cilantro
1 green chilli, chopped
You can prepare the eggplant in a number of ways. Scorch the eggplant over a medium flame or on the grill. Turning to make sure all sides are charred. Personally, on a work night, I just cut the eggplant in half, place eggplant on an oiled tray, cut side down and bake at 450F for 10 minute and then broil for another 5 minutes. This leaves me free to attend to other preparation work. Cool and then scrap out the flesh. Roughly chop the flesh.
While eggplant is in the oven, chop the onion, garlic and ginger. Slice and then dice the tomatoes. Half the chilli, deseed if desired and chop. Finely chop cilantro. Measure out the spices and salt.
Heat 2 tablespoon oil in pan over medium heat. Add onion, ginger and garlic mixture. Cook until lightly brown. Add all the spices, salt and pepper, stir to combine and cook for a minute or two, until fragrant. Add chopped eggplant and tomatoes. Stir to combine. Simmer for 10 minutes. Stir in chopped coriander leaves. Taste and adjust seasoning if required.
Serve this to accompany a meat or fish curry. Last night I served it with Dry Pork Curry.