Login to Save Like

Ingredients

• FOR THE eggplant
• 3 Quarts water
• 3 Tbls salt
• 3 large eggplants (approximately 3 lbs) or equivalent Medium eggplants
• peanut or corn oil, for deep frying
• ***********************
• TOMATO/chickpea SAUCE:
• 3 Tbls peanut oil
• 2 whole hot dried Red Chiles
• 1 Tsp whole brown mustard seeds
• 3 cloves garlic, crushed and finely chopped
• 1 (28-ounce) can good-quality whole tomatoes, finely chopped, with the liquid
• 10 fresh curry leaves, if available. (I often substitute mint or basil as an alternative for a different flavor)
• 12 oz cooked and drained chickpeas (Or one 15 oz can rinsed and drained)
• ¾ Tsp salt
• 1 Tsp toasted and ground cumin Seeds
• 1 Tsp toasted and ground coriander
• ¼ Tsp ground turmeric
• ******************************
• yogurt SAUCE:
• 10 Tbls plain yogurt
• 1/4 Tsp salt
• 1/4 Tsp toasted ground cumin Seeds
• *******************************
• TAMARIND CHUTNEY:
• 2 Tbls thick tamarind paste
• 2 Tbls sugar
• ¼ Tsp salt
• ¼ Tsp toasted and ground cumin Seeds
• ***********************
• GARNISH:
• A little sea salt and freshly ground black pepper
• fresh mint or cilantro leaves

Description

This An Elegant Looking Dish With Contrasting Flavors. It Can Be Served Either As A Vegetarian Main Course Or As A Side Dish With Roasted Or Grilled Meats. It Is A Perfect Match For A Roast Leg Of Lamb. All Of The Sauces Can Be Made In Advance. The To

Group Recipes