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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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This dish can be made in advance and heated through just before serving but is also good at room temperature. I have never timed myself (but will in the future) so I may be off. Ingredients:
1#, 12 oz. eggplant |
14 oz rip tomatoes or 14 oz. canned tomatoes |
1 piece of ginger (i add more as i love ginger) |
6 cloves garlic, minced |
oil for frying |
1 teaspoon kalonji (nigella seeds or black cumin) i leave these out but they are available on line |
1 tablespoon ground coriander |
1/4 teaspoon turmeric |
cayenne pepper to taste |
salt to taste |
Directions:
1. Put eggplant pieces in a colander, sprinkle with salt and let stand for 30 minutes.
2. Rinse, squeeze out any excess water and pat dry.
3. Puree the ginger and garlic with 1/3 of the tomato in a blender or food processor or finely chop.
4. Heat oil in large, heavy skillet and when hot, add eggplant in one layer and cook over medium heat until brown on both sides.
5. Transfer to a sieve over a bowl to let the excess oil drain off.
6. Reheat oil left in pan, or add more, and add the fennel and nigella seeds.
7. Cover and allow to pop for a few seconds. Add tomato and ginger mixture, and remaining ingredients, except the eggplant.
8. Cook, stirring, for 5 - 6 minutes, until the mixture becomes think and fairly smooth.
9. Add eggplant carefully, so the pieces stay whole, cover, and cook gently for 10 minutes.
10. Pour off any excess oil before serving.
11. May be served cold or gently warmed through.
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