| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggplants |
| 2 |
|
Cloves garlic; halved |
| 1 |
lg |
Fresh hot green chili; seeded |
| 1 |
|
2-inch piece fresh ginger; peeled and coarsely chopped (optional) |
| 4 |
|
Cardamom pods |
| 2 |
|
Cloves |
| 1 |
c |
Finely chopped onions |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Chili powder |
| 1 |
tb |
Finely chopped fresh coriander |
| 2 |
md |
Tomatoes; roughly sliced |
| 1 |
tb |
Lime juice (optional) |
| 1 |
tb |
Finely chopped fresh coriander (another one!) |
| 1 |
ts |
Garam masala |
| 1 |
md |
Tomato; roughly sliced |
INSTRUCTIONS
GARNISH (OPTIONAL
Date: 1 May 1996 08:31:35 -0700
From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu>
Preheat the broiler, with the pan 6 inches from the heat source. Broil the
eggplants, turning often, 25 minutes or until tender and the skin is well
charred. Transfer to paper bag and let stand 10 minutes; peel and discard
skin. In a large bowl, mash the eggplant to a coarse pulp. Set aside.
In a blender, combine the garlic, chili and ginger. Process until fine. Set
aside.
In a medium saucepan, heat 1/2 cup of water until boiling. Add the cardamom
and cloves and cook, stirring constantly for 1 minute. Reduce the heat to
medium low and add the onions. Cook for 10 minutes, or until golden brown,
stirring occasionally. Stir in the garlic mixture, turmeric, ground
coriander and chili powder until well combined. Cook, stirring
occasionally, 2 minutes.
Reduce the heat to low, add the eggplant and fresh coriander. Cook 10
minutes. Add the 2 tomatoes and cook 5 minutes longer. Stir in the lime
juice if you like and sprinkle with garam masala. Serve garnished with the
fresh coriander and sliced tomato. Serves 4.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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