pasta - Sesame Eggplant and Spaghetti

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Sesame Eggplant and Spaghetti

 

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Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds eggplant -- (1 large), cut in half lengthwise

SPICE PASTE:

3 large garlic cloves -- forced through a garlic press

1 teaspoon sambal oelek or red chile paste -- or to taste

2 tablespoons sesame seeds -- roasted and ground

2 tablespoons sweetened flaked coconut -- ground in a blender or food

processor to a coarse powder

1 1/2 teaspoons ground cumin

1/2 teaspoon sugar

1/2 teaspoon salt

1 tablespoon water

SAUCE:

1 tablespoon canola oil -- (1 to 1 1/2)

1/2 teaspoon cumin seeds

1/2 cup finely chopped onion

1/2 cup water

1 teaspoon tamarind concentrate

PASTA:

8 ounces regular spaghetti or quinoa spaghetti -- (see Note)

GARNISHES:

Chopped cilantro

Chopped red bell pepper

Chopped sweet onion

 

The city of Hyderabad in India is venerated for its cuisine. One of the

specialties of this city is bahare baingan, an eggplant stew richly spiced with

coconut, tamarind, and sesame seeds. While this dish is typically paired with a

mound of fragrant rice or silky thin flat bread, I find it goes equally well

with pasta. This marvelous sauce turns plain spaghetti into an exotic mystery.

No wonder it's said that the Muslim kings, centuries ago, demanded eggplant in

their royal dinners.

 

1. Preheat broiler. To roast the eggplant, place it, cut side down, on a baking

sheet lined with a piece of aluminum foil. Broil for 12 to 20 minutes or until

the eggplant is soft to the touch and the skin is wrinkled. Allow to cool. With

a fork, carefully extract the pulp (saving the shell, if necessary, for the

stuffing variation below). Chop the pulp coarsely and place in a large bowl

along with accumulated juice.

 

2. Combine all spice paste ingredients in a small bowl and mix well. Set aside.

 

3. Heat oil in a large skillet until a light haze forms. Add cumin seeds and

saute until they are lightly browned. Add onion and cook until it is richly

browned but not burnt, 6 to 10 minutes, stirring constantly. Add spice paste and

stir to distribute it evenly. Add 1/2 cup water and bring to a boil. Lower heat,

cover, and simmer for 15 minutes. During this period, uncover a few times, stir,

and add a little water if the bottom of the skillet is too dry. Stir in eggplant

pulp. Cover and cook for 15 minutes to blend in flavors. Add tamarind

concentrate and stir until dissolved. Taste and adjust salt. Remove from heat.

Let sit, covered, for a few minutes to develop flavors.

 

4. Cook pasta according to package directions; drain. Divide between 2

individual serving plates and pour sauce over. To complement the dark color of

the sauce, garnish generously with cilantro, bell pepper, and onion rings.

 

Yield: 2 entree or 4 side-dish servings

 

N0TE: For a change of taste or if you are allergic to wheat, use quinoa pasta,

which is a wheat-free, high-protein pasta sold in natural food stores. Note that

this pasta breaks into inch-long pieces during cooking, which does not pose a

problem in presenting it. After cooking drain the pasta; rinsing is not

necessary.

 

SERVING SUGGESTIONS: Grilled or roasted vegetables blend well with this dish, so

serve grilled radicchio, summer squash, or tomatoes along with a mixed green

salad. Another alternative is bright-colored steamed vegetables such as beets,

carrots or sweet potato. My dessert of choice is Plum Kuchen (page 254).

 

STUFFED EGGPLANT VARIATION: Prepare up to Step 3. Stuff the eggplant into the

reserved shells. Omit pasta in this case. Serve as a side dish for 2 people.

 

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

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Per Serving (excluding unknown items): 215 Calories; 12g Fat (47.0% calories

from fat); 5g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

549mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0