Spiced Egglant With Peas and Yogurt |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is a sentational Indian side dish that gets even better as leftovers! I love to serve this with chicken and flatbread or over a freshly steamed bowl of basmati rice. I got the recipe from an old issue of Food and Wine magazine. Ingredients:
3 large eggplants |
2 tablespoons olive oil |
1 teaspoon cumin seed |
1 onion, finely chopped |
1 seeded jalapeno |
2 garlic cloves, crushed |
1 1/2 tablespoons minced ginger |
1/4 teaspoon red pepper flakes |
3 medium tomatoes, finely chopped |
1/2 teaspoon paprika |
1/4 teaspoon turmeric |
1 cup frozen peas, thawed |
3/4 cup chopped cilantro |
1/3-1/2 cup plain yogurt |
salt, to taste |
garam masala, for serving |
Directions:
1. Preheat the oven to 450°F Place eggplants in a baking dish and poke holes in them with a knife. Bake for about 1 hour, or until the skins are black and the eggplants feel very soft. Set aside to cool a bit, and then slice them open lengthwise. Using a spoon, scrape the insides into a large bowl and mash slightly. (You can do this ahead of time if you want).
2. Heat the olive oil in a skillet and add the cumin seeds and cook until they begin to sizzle and pop, about 10 seconds.
3. Then add onion, and cook, until it is soft and beginning to brown.
4. Next,the jalapeño, garlic, ginger, and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, and stir well.
5. Cook until all the liquid has evaporated, about 10 minutes.
6. Add the paprika and turmeric, and cook for another 2-3 minutes.
7. Add the eggplant and peas, stir to combine, and cook over low heat for 10 minutes.
8. Turn heat off, and stir in the cilantro, yogurt, and salt.
9. Serve hot or warm and, if desired, sprinkled with garam masala.
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