Eggplant With 3 Sauces Recipe

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Ingredients:

Serving

for the eggplant
3 quarts water
3 tbsp salt
3 large eggplants (approximately 3 lbs) or equivalent medium eggplants
peanut or corn oil , for deep frying
tomato/chickpea sauce
3 tbsp peanut oil
2 whole hot dried red chiles
1 tsp whole brown mustard seeds
3 cloves garlic, crushed and finely chopped
1 (28-oz) can good-quality whole tomatoes, finely chopped, with the liquid
10 fresh curry leaves , if available. (i often substitute mint or basil as an alternative for a different flavor)
12 oz cooked and drained chickpeas (or 1 15 oz can rinsed and drained )
3/4 tsp salt
1 tsp toasted and ground cumin seeds
1 tsp toasted and ground coriander
1/4 tsp ground turmeric
yogurt sauce
10 tbsp plain yogurt
1/4 tsp salt
1/4 tsp toasted ground cumin seeds
tamarind chutney
2 tbsp thick tamarind paste
2 tbsp sugar
1/4 tsp salt
1/4 tsp toasted and ground cumin seeds
garnish
a little sea salt and freshly ground black pepper
fresh mint or cilantro leaves

Directions:

To prepare the Eggplant:
Pour 3 quarts of Water into a very large bowl or large pan. Add the Salt and stir well.
Trim the Eggplants, slicing off the very top and bottom, and then peel them. Cut them, crosswise, into slices about 1 1/4 to 1 1/2 inches thick. Put the slices into the salty water as you cut them. The slices will float. Invert a plate on top of the slices and balance a weight (I use a pint Mason Jar filled with Water) on top of the plate. Set aside for 3 to 10 hours.
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To make the Tomato-Chickpea Sauce:
Heat the 3 Tbls of Oil in a large, lidded skillet on medium high heat. When the Oil is very hot, put in the Chiles and Mustard Seeds. As soon as the Mustard Seeds begin to pop, a matter of seconds, add the Garlic. Stir quickly for a few seconds then add the Curry Leaves, Cumin, Coriander, and Turmeric. Shake pan or stir a few seconds until fragrant. Add Tomatoes Chickpeas and Salt. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 20 minutes. Cool and refrigerate if not using within 2 hrs. Remove the Chiles before serving.
****************************
To make the Yogurt Sauce:
Put the Yogurt in a small bowl and beat lightly with a fork or small whisk until smooth. Stir in the Salt and Cumin. Cover and refrigerate, if not using within 2 hours.
**************************************
To make the Tamarind Chutney:
Combine the Tamarind Paste, Sugar, Salt, and Cumin in a small cup. Mix well. Cover and refrigerate, if not using within 2 hours.
**********************************
Up To 4 hrs in Advance:
Remove the Eggplant slices from the water and pat them dry.
Pour enough Oil into a large pan to come to a depth of about 3/4 inches. Set over medium heat. Allow time for the oil to get very hot. Put in as many Eggplant slices as the pan will hold in a single layer and fry for 3 to 4 minutes on each side, or until reddish-gold.
Remove to a large plate or sheet pan lined with a double thickness of paper towels. Fry all the Eggplant slices this way, adding more oil, if needed.
Do not put fried Eggplant slices on top of each other. I change the paper towels at least once and pat the tops of the slices with more paper towel.
The eggplants can now be set aside for 3 to 4 hours, if desired
*********************************
When ready to serve,
Preheat the oven to 325 degrees F.
Spread out the Eggplant slices in a single layer on a baking tray and dust very lightly with salt and black pepper. Place in the oven and heat through, (about 15 mins) If Oil accumulates at the bottom of the tray, pour it out.
Heat the Tomato-Chickpea sauce.
Arrange the eggplant slices on a very large platter in a single layer.
Pour a small ladleful of the tomato-chickpea sauce on top of each slice.
Center 2 tablespoons of the Yogurt Sauce on top of the Tomato-Chickpea Sauce.
Put a generous dot of the Tamarind Chutney on top of the Yogurt.
To Garnish: Sprinkle the entire serving dish with Mint leaves, a little Sea Salt and Black Pepper

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	258.89 Kcal (1084 kJ)
Calories from fat	89.01 Kcal
		% Daily Value*
Total Fat	9.89g	15%
Cholesterol	3.32mg	1%
Sodium	4005.51mg	167%
Potassium	768.83mg	16%
Total Carbs	36.65g	12%
Sugars	17.09g	68%
Dietary Fiber	11.91g	48%
Protein	8.57g	17%
Vitamin C	7.2mg	12%
Iron	2.3mg	13%
Calcium	139.6mg	14%

Amount Per 100 g
Calories	31.7 Kcal (133 kJ)
Calories from fat	10.9 Kcal
		% Daily Value*
Total Fat	1.21g	15%
Cholesterol	0.41mg	1%
Sodium	490.44mg	167%
Potassium	94.14mg	16%
Total Carbs	4.49g	12%
Sugars	2.09g	68%
Dietary Fiber	1.46g	48%
Protein	1.05g	17%
Vitamin C	0.9mg	12%
Iron	0.3mg	13%
Calcium	17.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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