Curried Creamed Eggplant - Diana Shaw - Essential Vegetarian Cookbook

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* Exported from MasterCook *

 

Curried Creamed Eggplant

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds minature or Japanese eggplants

1 1/2 teaspoons canola or vegetable oil

1 onion -- chopped

6 cloves garlic -- minced

2 teaspoons gated peeled fresh ginger

1/4 teaspoon whole fennel seeds

2 teaspoons ground cumin

1/4 cup canned tomato puree

1/3 cup buttermilk or plain nonfat yogurt

 

Heat the broiler.

Place the whole eggplants underneath, about 2 inches from the heat source. When

the top has buckled, turn them twice more to cook all sides, between 5 and 7

minutes for each side. Remove with a long-tined fork. Let them cool thoroughly

on a plate.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the

onion, garlic, ginger, fennel seeds, and cumin, and sauté over medium heat until

the onion is soft, about 7 minutes. Add the tomato puree, and stir until it

reduces and thickens, about 3 minutes. Transfer to a large mixing bowl and set

aside to cool.

When the eggplants are cool enough to handle, cut off the stem end, and peel

away the skin. Discard as many seeds as you can without tossing away the flesh.

Chop the pulp and stir it into the bowl with the tomato mixture. Add the

buttermilk or yogurt 1 tablespoon at a time, allowing the temperature to adjust

so that mixture won't curdle.

Serve at room temperature or chilled.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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