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Discussion Starter · #1 ·
I was going to email this to Altoids, but since i am going to type it up anyways, i thought i would share this recipe. This is from the book "The Bold Vegetarian" by Bharti Kirchner<br><br>
East West Eggplant Stew<br><br>
2 tbs olive oil<br>
1 cup finely chopped onion<br>
3-5 large cloves garlic, minced<br>
1 tbs ground cumin<br>
1/2 tsp ground tumeric (if i had none, i just used curry powder)<br>
1.5 lbs Japanese eggplant (i prefer these hugely!) or 1 medium sized regular egplant cut into 1 inch cubes<br>
2 Roma (plum) tomatoes, unpeeled, seeded and coarsely chopped<br>
1 large green bell pepper, coarsely chopped<br>
one 16 oz can tomato sauce<br>
2 tbs chopped fresh basil or 2 tsp dried<br>
1 tsp tamarind concentrate (i never used this because i never found it!)<br>
2 tsp sugar<br>
salt to taste<br>
chopped cilantro for garnish<br>
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1. in hot oil in large saucepan, saute onion until it is richly browned, 8-10 mins. Add garlic, cumin, turmeric, and stir until evenly distributed in oil. Add eggplant, toms, green pepper, and tom sauce. Bring to boil. Lower heat and simmer, covered 20-30 minutes, or until eggplant are almost tender. During this period, uncover occasionally and stir, add a little water if the mixture sticks to the bottom.<br>
2. add basil, tamarind, sugar, and salt. Simmer, covered, another 10 minutes. Let stand for a few minutes before serving to help develop flavor.<br><br>
Serving sugestion: serve over rice, jasmine preferred. Serve over quinoa or plain brown rice. Serve with warm chapatis for a light lunch, or drain ans serve in pita pockets.
 

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Thanks for posting this! I'm going to try it this weekend. Too much rich food during vacation. I've only had regular old (I guess) eggplant. Is there a taste difference w/ the Japanese eggplant?
 

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Discussion Starter · #5 ·
the japanese eggplant has very few seeds in it compared to the regular ones. I think they taste a bit better. If you have any Asian markets, they should have a bunch of them, or i think i have seen them at whole foods.
 

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I'm about to start cooking now!<br><br>
I'm going to make it now and let it stay warm in the crockpot till this evening.
 

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2 thumbs up!<br><br>
I'm eating it now, over brown rice.<br><br>
I was a little frightened of all the cumin, but it mellowed as it cooked in the crockpot. (about 4 hours on high)<br><br>
I also added a substitute I found online for tamarind: orange juice + lime juice.<br><br>
My son told me "Your concoction smells like a Slim Jim"! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy"><br><br>
Very tasty, thanks meri!
 

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I just bought two nice chubby eggplants at the farmer's market. I think, minus the tamarind/citrus, that one of them is going to be used to try this.<br><br>
Dreeewllll............
 

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Discussion Starter · #10 ·
that is how i make it, sans those ingredients.
 

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Yeah, I can't get my taste buds around how citrus and eggplant would taste good. But I love anything curried!!
 

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Hey Merigayle, I found the tamarind paste down the indian type food aisle at Whole Foods last week. It was in a jar and about $3.99 or so. A little goes a LONG way, though! Thanks for sharing the recipe.
 
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