kitchenplay

it's okay to play with your food

Friday, February 15, 2008

Ingredient of the Week: Indian Eggplant

Each week, I buy my produce from Iovine's in the Reading Terminal Market. And each week I am impressed by some new item they have that I've usually never even heard of before, let alone cooked with. Ingredient of the Week will be a regular feature on kitchenplay, in which I choose a new ingredient and create a recipe with it.




This week I chose Indian eggplant. They are beautiful. Small, bulbous, a dark burgundy color, with curt green stems shooting out from their tops.





Inspired by the name, I envisioned a curried stew (like a Baingan Bharta) and quickly procured the garlic, ginger and carrots I deemed necessary to go along with it.

Roasted Eggplant Curry Stew

1-2 lbs. Indian eggplant, sliced thinly into rounds
1 large onion, diced*
3-5 garlic gloves, minced
ginger, minced
3-5 carrots, chopped
1 large can tomatoes
1-2 tbls. Madras curry powder
1/2 can coconut milk
1 can chickpeas
thai basil, chopped
salt and pepper to taste

garnish with thai basil, serve with yogurt

Pre-heat oven to 400 degrees. Toss eggplant with salt, pepper, and olive oil in roasting pan. Roast for 25-30 minutes, till tender.

Meanwhile, saute onions till translucent. Add garlic, ginger and carrots, stirring occasionally. After approx. 5 minutes, add tomatoes and eggplant. Bring to a boil. Let simmer for 15-20 minutes, stirring occasionally.

Add curry powder and coconut milk. Simmer for another 5-10 minutes, stirring occasionally. Use a masher or your spoon to mash the eggplant.

Add chickpeas. Put flame on low and let cook for another 10-15 minutes, till chickpeas are tender.

Finally, add chopped thai basil. Serve with more basil on top and yogurt, if desired.


*I waited to do all the necessary chopping till the eggplant was in the oven, and the timing worked well.

1 comment:

Jessica said...

this sounds incredible...i'm making it despite the fact that my man won't appreciate my efforts (galling carnivore).