looking for eggplant recipes

[Guest guest]

There seems to be an abundance of great-looking eggplant at my local farmer's market, and I only just started to learn how to prepare it. Does anyone have any vegan eggplant recipes? My husband and I really like spicy foods, so the hotter the recipe, the better. Also, does anyone know if eggplant freezes well?

 

--st@cy

theimaginetree

[Guest guest]

--- theimaginetree wrote: > There seems to be

an abundance of great-looking

> eggplant at my local farmer's

> market, and I only just started to learn how to

> prepare it. Does anyone have

> any vegan eggplant recipes? My husband and I really

> like spicy foods, so the

> hotter the recipe, the better. Also, does anyone

> know if eggplant freezes well?

>

>

> --st@cy

> theimaginetree

>

 

Chili Aubergine and Green Beans

 

1 tbsp vegetable oil

1 red chili, deseeded and finely chopped

2 cloves garlic, finely chopped

2.5cm (1inch) fresh root ginger, peeled and chopped

1 red onion, diced

1 aubergine, cut into small cubes

200g (7oz) green beans, topped and cut in half

1 x 400ml (14oz) can coconut milk

1 x 100ml pack sesame seeds

2 tbsp freshly chopped coriander (cilantro)

salt and freshly ground black pepper

 

Heat the oil in a large frying pan or wok and add the

chili, garlic, ginger and onion. Stir-fry for 5

minutes or until soft. Add the aubergine and green

beans and stir to coat with the oil. Continue to

stir-fry for 2-3 minutes.

 

Pour in the coconut milk and bring to the boil, then

simmer for 10-15 minutes, stirring occasionally until

the aubergine is cooked. Meanwhile, dry-fry the sesame

seeds until golden.

 

Stir in all but 2 tbsp of the sesame seeds into the

aubergine mixture, then gently stir in the coriander.

Season and serve with the remaining sesame seeds

sprinkled on top.

 

--------

 

Smoked Aubergine and Coconut Curry

Serves 8

Ingredients (for the curry)

· 1 large aubergine

· 2 tbsp ghee or vegetable oil

· 2 red onions, chopped

· 1 yellow pepper, deseeded and chopped

· 1 red pepper, deseeded and chopped

· 1 large carrot, peeled and sliced

· 400g can chopped tomatoes

· 400g can chickpeas

· 400 g potatoes, peeled and diced

· 400g can coconut milk

· 200g fresh or frozen peas

· fresh coriander (cilantro), to garnish

 

Ingredients (for the spice paste)

· 5cm piece of fresh ginger, grated

· 4 garlic cloves

· 1 tbsp ground cumin

· ½ tsp ground coriander

· 1 tsp cardamom seeds

· 1 tsp ground fenugreek

· 1 tsp turmeric

· 1-2 red chillies, deseeded

· 1 tomato, quartered

· 2 tsp salt

Method

Pierce the stem end of the aubergine with a large fork

and hold it directly over a gas flame set on high,

turn it occasionally so that the aubergine skin

thoroughly chars. When the aubergine is floppy and

steam is escaping form the pierced end, transfer it to

a plate and allow to cool. Cut off the stem and peel

off the skin – don’t worry if a few bits of the

aubergine skin remain.

 

To make the spice paste, put all the ingredients into

a food processor or blender and add 4 tablespoons

water. Blend for a few minutes to form a stiff paste.

 

Heat the ghee or oil in a large pan and sauté the

onions for 5 minutes over a low heat until softened.

Add the spice paste and fry for 2 minutes. Stir the

peppers and carrot. Cover and cook gently stirring

occasionally for 10 minutes. Add the tomatoes,

chickpeas and potatoes and 400ml water. Bring to the

boil and simmer, uncovered, for 20 minutes.

 

Place the aubergine in the rinsed-out food processor

or blender and pour in the coconut milk. Puree until

smooth. Add this to the chickpea mixture, along with

the peas. Stir well, bring to the boil and then simmer

for 15 minutes until the potatoes are tender. Season

to taste and allow the curry to stand for at least 10

minutes before serving.

Garnish with the coriander leaves and serve with

basmati rice, mango chutney, yoghurt and naan bread.

 

---------

 

Baked Eggplant (Aubergines)

Serves 4

Ingredients

· 2 large aubergines

· 1 onion, sliced

· 2 cloves garlic

· 1 red hot chilli pepper

· 2 tbsp vegetable oil

· 2 tbsp of tomato puree

· salt and pepper

· 100ml(4 fl oz) water

· 1 tbsp tamarind syrup

Method

Slice the aubergines into ½ inch thick rounds.

Sprinkle them with salt and set them aside for 10-15

minutes.

 

Pre-heat oven to 200C/400F/gas mark 6

 

Fry the garlic, onion and chilli together for 5

minutes. Mix the tamarind syrup and tomato puree

together to make a sauce, then add the tamarind sauce

and the water to the pan and simmer gently for 5-10

minutes. Add salt and pepper to taste.

 

Rinse and pat dry the aubergine slices, then arrange

them on a flat greased baking dish or tray. Pour the

sauce over the aubergines and bake uncovered in the

oven for about 15 minutes.

 

Serve hot with savoury rice or fresh bread.

 

 

 

 

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[Guest guest]

Here's one

 

Sorry I don't know who the author is.

 

Persian

 

On Mon, Nov 24, 2003 at 11:18:48 -0500, theimaginetree wrote:

> There seems to be an abundance of great-looking eggplant at my local farmer's

> market, and I only just started to learn how to prepare it. Does anyone have

> any vegan eggplant recipes? My husband and I really like spicy foods, so the

> hotter the recipe, the better. Also, does anyone know if eggplant freezes

well?

 

 

 

EGGPLANT CURRY

-----------------

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large Eggplants, peeled & cubed

2 teaspoons Salt

2 large Onions, chopped

2 Garlic cloves, crushed

4 tbspn Oil

1 tsp Cumin seeds, crushed

1 tsp Coriander

3 Cardamom pods

2 teaspoons Ginger, grated

1/2 teaspoon Turmeric

1 tsp Salt

2 Chili peppers, crushed

3 large Potatoes, chopped

1 Tomato, peeled & chopped

1 tsp Tomato paste

 

Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.

Meanwhile in a large skillet, saute onions & garlic in the oil until

golden, stirring & ensuring that it's not scorching. Add all the

spices & peppers & stir-fry a couple of minutes.

 

Squeeze eggplant pieces to get rid of excess moisture. Dump the

pieces into the pot. Stir until they become limp & slightly golden.

Add more oil if necessary Add the potatoes & let them brown on all

sides.

 

When potatoes are somewhat tender, but still fork resistant, add

tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat

& simmer until vegetables are tender but not mushy. The sauce should

be thick, like syrup. If too thin, simmer a little longer. Serve

over rice.