Meatless Monday Menu – Kashmiri Eggplant, Rice Noodles (alas, we had no Naan)
Farm Share Food – Eggplant, Onion, Garlic, Beet Greens
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
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.