| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Vegetarian | Crowd, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 6 | lb | Eggplant; cubed (6 qts.) |
| 2 | lb | Onions; chopped (2 qts.) |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Fresh ginger root; grated |
| 3 | tb | Ground cumin |
| 2 | tb | Ground coriander seed |
| 1 | tb | Ground cinnamon |
| 2 | ts | Turmeric |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Cardamom; ground |
| 1 | tb | Salt |
| 2 | c | Coconut milk; unsweetened (or 14 oz. apple juice, unsweetened ) |
| 1 | qt | Vegetable stock; or water |
| 2 1/2 | lb | Fresh spinach; stemmed and rinsed |
| 2 | lb | Red bell peppers; chopped (2 qts.) |
| 1/4 | c | Fresh lemon juice |
INSTRUCTIONS
1. Place the cubed eggplant in a colander, sprinkle with salt, and set aside for 20 to 30 minutes. 2. In a 2 1/2-gallon stockpot, saute the onions in oil until they are translucent. 3. Add the spices and continue sauteing for 3 minutes, stirring often. 4. Rinse the eggplant and drain. 5. Add it to the onions with the coconut milk or juice and the stock or Water. Simmer for 20-30 minutes. 6. In a 4-gallon pot, cook the cleaned spinach in a small amount of water until it just wilts. Drain and chop. 7. Add the red peppers to the curry and simmer for 5 minutes. 8. Stir in the spinach and lemon juice. Simmer a final 4 to 5 minutes or until peppers are tender but firm. Menu Planning *Eggplant dishes are popular at the restaurant. Eggplant absorbs flavors well. *Serve on rice and top with yogurt (i.e., Tzatziki), toasted cashews, and currants. Prep time: 40 mins; Cook Time 60 mins. Per 11oz serving: 130 cals, 5.6 g fat, 339 mg sodium. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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