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As I;m currently doing the ND, I thought I'd post my favourite vegetable dish and hope that others who enjoy eastern flavours may also enjoy it
Eggplant Cooked in the Pickling Style
2) Cut aubergine into slices or wedges that are 3/4 inch thick and about 2 inches long. Set a sieve over a bowl.
3) Heat 2 tablespoons of oil in a deep, 10 to 12 inch frying pan or saucepan over a medium-high flame. When hot, put as many eggplant slices as the pan will hold in a single layer. Let them turn a reddish brown color. Turn them over and brown the opposite sides. Remove slices and put them in the sieve. Add another 2 tablespoons of oil to the frying pan and heat it. Brown a second batch of eggplant slices, as you did the first. You will probably need to do 3 batches, adding fresh oil to the frying pan each time. (Either let the eggplant drain for about an hour at this point or remove some of the oil later.)
** This can also be done with just a wipe of oil if you have a good seasoned fry pan (I don't use non-stick cookware - not since i found out how 'unhealthy' they are !!!!)
4) Put 1 tablespoon of oil in the frying pan and heat it over a medium flame. When hot put in the fennel seeds and kalonji, or substitute whole cumin seeds (the recipe will be much more authentic with the kalonji. As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the chopped tomato, the ginger-garlic mixture, coriander, turmeric, cayenne and salt (original recipe called for 1 1/4 teaspoons salt; we thought this far too much). Stir and cook for 5 to 6 minutes, breaking the tomato pieces with the back of a slotted spoon. Turn the heat up slightly and continue to stir and cook until the spice mixture becomes thick and pastelike.
** This can also be done in a deep skillet or pan just 'dry' - no oil
5) Put the fried eggplant slices in the sauce and mix gently. Cook on medium-low heat for about 5 minutes, stirring very gently. Cover the pan, turn heat to very low and simmer another 5 to 10 minutes if you think necessary.
I tend to make this in a much bigger quantity than this stated then divide into freezer bags and freeze until needed.
At step 5, I also tend to simmer for an hour or so, adding water and letting it evaporate, much like you would with a risotto - this breaks everything down even more.
It can be served hot or cold - its delicious either way. It also tastes better if its 'left' for a while after cooking before eating ( but that can be said for most indian dishes )
Eggplant Cooked in the Pickling Style
- 1 inch ginger, fresh, cube, peeled, chopped
- 6 ea garlic, cloves, peeled
- wateras required
- 1 3/4 lb eggplant / aubergine(1 large or 2 small)
- oil as required
- 1 tsp fennel, seeds, whole
- 1/2 tsp kalonji (black onion seeds) or cumin seeds
- 3 ea tomatoes, medium, peeled, finely chopped
- 1 Tbsp coriander, ground
- 1/4 tsp tumeric, ground
- 1/8 tsp cayenne
- 1/2 tsp salt
2) Cut aubergine into slices or wedges that are 3/4 inch thick and about 2 inches long. Set a sieve over a bowl.
3) Heat 2 tablespoons of oil in a deep, 10 to 12 inch frying pan or saucepan over a medium-high flame. When hot, put as many eggplant slices as the pan will hold in a single layer. Let them turn a reddish brown color. Turn them over and brown the opposite sides. Remove slices and put them in the sieve. Add another 2 tablespoons of oil to the frying pan and heat it. Brown a second batch of eggplant slices, as you did the first. You will probably need to do 3 batches, adding fresh oil to the frying pan each time. (Either let the eggplant drain for about an hour at this point or remove some of the oil later.)
** This can also be done with just a wipe of oil if you have a good seasoned fry pan (I don't use non-stick cookware - not since i found out how 'unhealthy' they are !!!!)
4) Put 1 tablespoon of oil in the frying pan and heat it over a medium flame. When hot put in the fennel seeds and kalonji, or substitute whole cumin seeds (the recipe will be much more authentic with the kalonji. As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the chopped tomato, the ginger-garlic mixture, coriander, turmeric, cayenne and salt (original recipe called for 1 1/4 teaspoons salt; we thought this far too much). Stir and cook for 5 to 6 minutes, breaking the tomato pieces with the back of a slotted spoon. Turn the heat up slightly and continue to stir and cook until the spice mixture becomes thick and pastelike.
** This can also be done in a deep skillet or pan just 'dry' - no oil
5) Put the fried eggplant slices in the sauce and mix gently. Cook on medium-low heat for about 5 minutes, stirring very gently. Cover the pan, turn heat to very low and simmer another 5 to 10 minutes if you think necessary.
I tend to make this in a much bigger quantity than this stated then divide into freezer bags and freeze until needed.
At step 5, I also tend to simmer for an hour or so, adding water and letting it evaporate, much like you would with a risotto - this breaks everything down even more.
It can be served hot or cold - its delicious either way. It also tastes better if its 'left' for a while after cooking before eating ( but that can be said for most indian dishes )
