Now, I am not at all means an expert at all on Indian foods. But I am an expert on good food. This is good food.
Does that not look delicious? I wish I had some now. With some naan. mmmmmmm
So to begin this extensive simple process of creating this indian dish, get your mise en place ready. Don't you just love that phrase? I know I do..sounds so cheffy.
And we have: broth, fat free yogurt, cilantro, tomato, garlic, ginger, onion, jalepeno, olive oil, salt, pepper, tumeric, cumin seed, curry powder, and eggplant. You may be thinking right now..what is that sad little thing in the bowl next to the chicken broth? Well, my friends, that is what happens to an eggplant when you roast it for about an hour. Look how sad it gets...don't worry it will become delicous.
(Measurments and exact recipe will be listed at the end of this entry. )
Begin by drizzling few teaspoons of olive oil in a skillet and add the cumin, curry powder, and tumeric.
Next, add the onion and jalepeno and cook until they have softened..about 10-15 minutes.
not judging you.
At this point, the flavors need to meld together for at least 20 minutes. After that, add the yogurt and start mashing! Then let simmer an additional 5 minutes. Remove from the heat and allow to rest. Then enjoy. Yumm. Curry :)
Adapted from Allrecipes
3 Medium Eggplant
3 Large Tomatoes
1 1/4 Cup Yellow Onion
1 tsp. cumin seed
1 tsp. tumeric
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
1/4 cup broth..if needed
2 Tbs. garlic
2 Tbs. Ginger
2 tsp. olive oil
1/2 cup non fat yogurt ( I usually use greek, but sometimes goat)
1. Start by roasting the eggplant: Preheat the oven to 400 F. Place eggplant on a sheet tray and roast for one hour, flipping halfway through.
2. While the eggplant is roasting, prepare the other ingredients: Chop the onion and jalapeno and set them together, as they are the first things to go into the pot. Chop the tomato, cilantro, ginger, and garlic. Set aside
3. You will know the eggplant is ready when it begins collapsing in on itself. Remove from oven and allow to rest in a large bowl to collect any juices that come out.
4. While the eggplant is cooling, begin by adding the olive oil to the pot and sautéing the cumin seed, turmeric, and curry powder until they become fragrant.
5. Add the onion and jalapeno and cook until they become softened and translucent, about 10-15 minutes.
6. Once the onions become soft, add the tomatoes and cook until they begin to give off some of their juices. About 10 minutes.*
7. While the vegetables are cooking, peel the eggplant, taking care to collect any juices that come out of the vegetable. Mash slightly or cut with a knife and fork.
8. Once the tomatoes are soft, add the eggplant, and cilantro. Cover the pot and cook for about 20 minutes to allow the flavors to meld together.
9. Add the yogurt and cook and additional 5 minutes.
10. Using a potato masher, mash all of the ingredients together until you achieve a chunky texture.
10. Remove from the head and allow to rest for at least 5-10 minutes.
11. ENJOY over basmati rice, or with some naan.
*If your tomatoes are not giving off as much juice as you'd like, you can add an additional 1/4 c. of broth to achieve desired consistency.
Until next time...