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Wednesday, May 23, 2007

Eggplant Feast


Food bloggers are everywhere, like me they love food and the power to share it on the web. If you have a soft corner for cooking and food, you will love the blogs. The home made recipes, the effort to make the food look nice in the pictures and the happiness in finding fellow food bloggers.


As for me, I have started writing a food column for a local Chicago magazine. Everytime I write something about my journey in the foodland, it ends up getting archived for the magazine.


So today, I'm going to post one my my special vegan recipes exclusively for 'Ginger n Garlic'. I love meat in every form but I love vegies as well. I love trying out new dishes and eggplant/brinjal happens to be one of my favorite vegies.


You need:


  • Eggplant- 1 (big)

  • Onion-1 (big)

  • Garlic- 5 cloves

  • Tomatoe- 1 (big)

  • Turmeric- optional

  • Curry leaves- 3/4 leaves (optional, it brings in a earthy flavor, mostly used in the South Indian cooking).

  • Green chili- optional

  • Salt & Pepper- as per taste

  • Oil-vegetable oil.

To do:


  • Heat a wide skillet in a high flame

  • Add oil to the pan and a few green chillies more for flavor than for the heat.

  • Add the eggplant because it takes the maximum time to cook.

  • Let the whole thing settle down and start cooking for a few minutes and stir it once a while.

  • Add the curry leaves and the garlic and onion to it.

  • Give it 3-4 minutes.

  • Stir well

  • when the eggplant is soft and breaking up, turn the flame to meduim and add turmeric to it and mix it well, till you get the yellow color spread evenly.

  • Add salt and pepper and let it cook.

  • When the eggplant is soft and everything is mixed well and seems cooked, add the tomatoes to it.

  • Mix it very well and stor at at times.

  • It is done when the eggplant and the tomatoe have mixed perfectly and has a slightly mashed consistency.

  • Taste to reseason, and serve with Pita bread, naan or plain rice.

Advantages- Tastes heavenly and perfect for bigger gatherings and very easy to cook, fewer chances of making mistakes.


Disadvantages- Takes half an hour to get it done, mostly slow cooked and cannot be done it one tablespoon of oil. Needs constant attention, you have to stir if often to make sure the bottom of the pan doesnt get burnt.


Enjoy with your friends over the memorial day weekend and store the left overs to make a great sandwich next day for brunch.Just add some lettuce and you are good to go. Hope you like it as much as I do. Enjoy!



1 comment:

Freya and Paul said...

This sounds completely delicious and a great way to use aubergines (I always buy them but never know what to do with them!!).