Tuesday, August 7, 2012

Kashmiri Eggplant

I love eggplant!  My good friend’s husband is from Kashmir and her mother in law taught her how to make this eggplant.  For me this dish is comfort food, it’s warming and just melts in your mouth.  It is perfectly served with Naan to dip.
Meatless Monday Menu – Kashmiri Eggplant, Rice Noodles (alas, we had no Naan)
Farm Share Food – Eggplant, Onion, Garlic, Beet Greens
Kashmiri Eggplant
2 T olive oil, divided
1 medium Eggplant or 3-4 Asian Eggplants, roughly chopped
½ t Cumin seeds
1 Onion, sliced
2 cloves Garlic, minced
2 t ground Coriander
1 t Garam Masala or Curry Powder
1/8 t Cayenne
½ t Turmeric
1 T Curry Paste
Salt, to taste
4 Tomatoes
Heat 1 T of olive oil to a skillet.  Add chopped Eggplant.  Cook covered over medium heat until Eggplant is soft, about 15-20 minutes.
In a Dutch Oven heat remaining 1 T of olive oil.  Add Cumin Seeds, cook 1 minute.  Add Onions and cook until light brown.  Add Garlic, cook 1 minute.  Add spices – Coriander, Curry, Cayenne, Turmeric, Curry Paste and Salt.  Cook 3 minutes, stirring constantly.  Add tomatoes, and cook until tomatoes lose their shape and form a nice sauce.  Add Eggplant, stir to combine, and cook over medium heat, covered for 30 minutes.
NOTE: I had Beet Greens in the fridge.  I added them to the dish with the softened Eggplant.  They were a nice addition.

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