We got tons of eggplant in this lot of farm share. Eggplants always remind me of my grandma’s dinner table stories. My grandma used to tell us these fun food stories. In her stories, eggplant used to be the king of the vegetable kingdom. Story went something like this. Long time ago when there was a drought in the kingdom, all the vegetables were worried that they won’t be able to support their families without the essential element – H2O. So, every vegetable family sent their representative to the capital to speak to the king and request to come up with some solutions for this dire situation. King had a smart group of ministers, all brainstormed and came up with the idea that they should seek help from the most evolved species of this planet – humans. Finally human and vegetable kingdom together came up with a solution. The solution was to channelize water from constantly flooded areas to drought locations. Problem was solved within weeks. Everybody lived happily ever after. There was always perfect ending to grandma’s stories. Solutions were simple and in the end there was balance. Everyone cooperated with one another to make this planet a better place. By the time story used to get over we kids would have finished our dinner. I think it was a very smart strategy to get kids eat everything and teach some Moral Science. I am gonna so try this on my kids :).
Like most of the vegetables, eggplants are also loaded with important vitamins and minerals. And they make yummy dishes too. There is so much one could do with eggplants. Initially, I was thinking of making baba ganoush, but then realized that I didn’t have sesame seeds. So I took a stroll and went to local farmer’s produce shop that sells high quality produce. Its bit pricey, but the grocery there speaks to me :). My tummy always has a smile whenever I enter this shop. In addition, I have a satisfactory feeling of supporting local farmers business. My stroll to this place was very pleasant. I love New York city, every block is a piece of history, plus the people are just like perfect icing to perfect cake.
I am experimenting with different kinds of cooking oil these days. So I bought grape seed oil, fresh coriander, ginger etc. In addition, I had loads of tomatoes and red onions from my farm share. Plus, I had to use up my Almondini (Please refer to my recipe’s list to prepare Almondini). By the time I came back from grocery shopping, I changed my mind and I wanted to make eggplant curry dip.
Eggplant – 2 (medium size)
Coriander – 1 bunch (chopped)
Red onions – 1-1/2 (medium – chopped)
Tomatoes – 1-1/2 (medium -chopped)
Garlic – 2 tbsp (coarsely ground in mortar-pestle)
Ginger – 2 tbsp (coarsely ground in mortar-pestle)
Jalapeno – 1 tsp ( finely chopped)
Dried Bay leaf -1
Almondini – 2 tbsp
Fennel seeds – 1/2 tbsp
Turmeric powder – 1 tsp
Garam masala – 1/2 tsp ( You could get this in any Asian grocery store)
Grape seed Oil- 3 tbsp
Water – 1/4 cup
Salt to taste
Serves : 4
Prep time: 30-35 mins
Cooking time : 20 mins
1. Grease 4 inch pan with some oil and broil the eggplants for 20 mins and let it cool.
2. In a wok heat up grape seed oil. Splutter fennel seeds and roast Almondini for a minute. Add turmeric powder, garam masala and salt to taste. Cook for a min.
3. Peel the skin off from the broiled eggplants and mix tomatoes, onions, jalapeno and ginger- garlic. Give this mixture and a good mix.
4. Add the veggie mixture from step 3 to the wok and add water. Cook it on medium heat for 10 mins with lid on. The dish is ready to be served. I usually pair it with toasted whole grain bread. This dish is a hit among my family and friends. I hope you guys enjoy it too.
1. Eggplant with bright and shiny skin are very good for this recipe as well baba ganoush. Make sure they are not burnt. Little smokiness is good that adds texture and aroma to this dish.
2. Parsley could be substituted for coriander leaves.
3. Any variety of tomatoes goes well with this recipe.
4. Red onions are best for this dish.
5. The key is to maintain equal ratio of onions and tomatoes.
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