| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Side, Dishes |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants (2 1/2 pounds altogether) |
| 1 |
ts |
Whole cumin |
| 1 |
ts |
Coriander seeds |
| 1/4 |
c |
Vegetable oil |
| 1 |
lg |
Onion finely chopped |
| 1 |
ts |
Minced garlic and fresh ginger |
| 1/4 |
ts |
Turmeric or pinch yellow asafetida powder |
| 1 1/2 |
ts |
Salt |
|
|
Juice of 1 fresh lime |
| 1/2 |
c |
Plain yogurt (to 2/3 c) |
| 1 |
|
Fresh jalapeno pepper, seeded and minced |
| 1/4 |
c |
Chopped fresh coriander |
| 1/4 |
c |
Fresh mint |
INSTRUCTIONS
Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the
eggplants until the skins are charred and blistered. Transfer to baking pan
and roast for 30 minutes or until soft. Remove from oven and cool. Toast
cumin and coriander seeds until aromatic and grind in a spice grinder (or
toast spices already ground).
Heat oil in a small skillet over moderate heat. Add onion and saute until
tender. Add garlic and ginger and saute a few seconds to release the aroma.
Add turmeric, ground toasted cumin and coriander and salt and saute another
minute just to release the aroma.
Cut stem ends of eggplants and peel skin. Set eggplant in food processor
and puree until coarse. Add onion and spice mixture and puree. Transfer to
serving bowl and stir in lime and yogurt and jalapeno. Right before serving
dust eggplant puree with chopped cilantro and mint. Serve with toasted pita
triangles or fresh vegetables or crackers.
Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #368
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6769
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Sat, 11 Jan 1997 20:56:35 -0500
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