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Yummy eggplant recipe

858 Views 11 Replies 8 Participants Last post by  maccabeth
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>
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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Looks good. I like the Japanese eggplants better too. Less seedy.
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?
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.
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.
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="" style="border:0px solid;" title="Very Happy"><br><br>
Very tasty, thanks meri!
This looks a lot like a Persian eggplant dish made with dried lime.
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>
that is how i make it, sans those ingredients.
Yeah, I can't get my taste buds around how citrus and eggplant would taste good. But I love anything curried!!
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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