Curried- the- Eggplant
Such a yummy eggplant recipe. This is definitely going down in my healthy eating books. It’s absolutely spicy and aromatic.
Ingredients
Instructions
  1. reheat oven to 400F.
  2. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through.
  3. Remove from oven and set aside until cool enough to handle.
  4. Peel and chop the eggplant flesh.
  5. Heat a non-stick skillet. Add the onion and cook until it begins to turn golden.
  6. Add the bell pepper and cook for a few more minutes.
  7. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant.
  8. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper.
  9. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes.
  10. Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
  11. Just before serving, add parsley (or cilantro), garam masala, and salt to taste.
  12. Serve with rice or Indian bread.