Recipes & Restaurant Reviews — eggplant RSS

Roasted Eggplant Dip

    Ingredients 2 medium size eggplants4 Tablespoons mustard/olive oil2 cups red heirloom tomatoes, chopped1 ½ inch fresh ginger, grated2 Tablespoons chopped cilantro1 jalapeno, finely choppedSalt to taste   Instructions Place one eggplant over a medium heat GAS burner (yes, directly over the burner). Roast for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. NOTE: If the eggplant has not cooked completely or has been punctured, then you may have to finish cooking it in the...

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Eggplant curry

Ingredients2 cups eggplant, diced2 tablespoon vegetable / peanut oil1 red onion, finely chopped1 large potato, diced (with the skin), preferably russett or Idaho1 cup tomato, finely chopped1 teaspoon cumin seeds1 tablespoon ginger garlic paste1/4 turmeric powder1/4 teaspoon cayenne powder1 teaspoon sugar2 tablespoons chopped cilantroSalt to tasteInstructionsIn a 3 qt sauce pan, heat oil over medium heat.Add cumin seeds and saute for half a minute, then add onions, saute for about 10 minutes, stirring every minute.Add ginger garlic paste, cook for a couple of minutes and then add all the powdered spices with tomatoes. Cook covered for 5 minutes. Stir, and cook another couple of minutes.Add eggplant, potatoes and stir, add 1 cup of water, salt and sugar, and cook covered...

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