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.