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Garlic braised eggplant and chickpea casserol
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| Artist: |
_ |
| Categories: |
Braised, Eggplant, Garlic, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Vegetable oil plus | | | -2 tablespoons | | 1 1/2
| tsp | Cumin seed | | 1/2
| tsp | Fennel seeds | | 1/2
| tsp | Black peppercorns cracked | | 2
| med | Onions sliced | | 12
| large | Garlic clove thickly sliced | | 2
| tsp | Powdered mustard | | 1
| tsp | Red pepper flakes | | 1
| tsp | Tumeric or curry powder | | 1
| tsp | Salt | | 1
| small | Eggplant (about ?lb) | | | -unpeeled, cut into | | | -?X2" pieces | | 5
| | Plum tomatoes | | | -(about ?lb) quartered | | 19
| oz | Chick peas | | | -rinsed and drained | | 2
| tbsp | Cilantro (or mint) chopped |
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Procedures:
| 1 | In a large skillet or flameproof casserole, heat the oil over high heat. | | 2 | Add the cumin seeds and cook til dark brown, about 15 seconds. | | 3 | Add the fennel seeds and black pepper and cook for 5 seconds. | | 4 | Add the onion and garlic and reduce the heat to moderately high. | | 5 | Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes. | | 6 | stir in the mustard, hot pepper, tumeric and salt. | | 7 | Add the eggplant. | | 8 | Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. | | 9 | 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. | | 10 | Season with additional salt to taste. | | 11 | Sprinkle the coriander over the top and serve. | | 12 | Walt mm |
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