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| Garlic Braised Eggplant And Chickpea Casserole Recipe |
Category: Vegetables
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup vegetable oil plus 2 tablespoons
1 1/2 teaspoon cumin seed
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns cracked
2 medium onions sliced
12 large garlic clove thickly sliced
2 teaspoon powdered mustard
1 teaspoon red pepper flakes
1 teaspoon tumeric or curry powder
1 teaspoon salt
1 small eggplant (about 3/4 lb) unpeeled, c; ut into 1/2x2 pieces
5 plum tomatoes (about 3/4 lb) quarte; red
19 oz chick peas rinsed and drained
2 tablespoon cilantro (or mint) chopped
Cooking Directions:
In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook til dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onion and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes.
Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. Gently stir in the chick peas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 minutes. Season with additional salt to taste. Sprinkle the coriander over the top and serve. Walt MM
teresa@lamg.com Posted to MM-Recipes Digest V3 #263
vegetables
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