I just came across this thread and I thought I'd share a recipe I really enjoyed from the book "660 Curries". The recipe is Cashew-Stuffed Baby Eggplants with Tomatoes and Spices. This recipe calls for 8 to 10 small purple Indian eggplants but you can substitute one medium-sized Italian eggplant, as I did when I made this recipe.
1/2 cup raw cashews, ground
3 tablespoons finely chopped fresh cilantro leaves and tender stems
1 tablespoon mango powder or fresh lime juice
2 teaspoons ground cumin
1 1/2 teaspoons course kosher or sea salt
1/2 teaspoon cayenne
1/2 teaspoon Punjabi garam masala
8 to 10 small purple Indian (or 1 medium Italian) eggplants (about 1 lb total)
1/2 cup canola oil
1 cup canned crushed tomatoes
1 teaspoon white granulated sugar (or calorie free sugar substitute-I used Stevia)
1. Combine the ground cashews, 2 tablespoons cilantro, mango powder (or lime juice), cumin, salt, cayenne, and garam masala in a small bowl. Stir together thoroughly
2. IF YOU ARE USING SMALL EGGPLANTS, wash them well but do not remove stems. Slit each eggplant three-quarters of the way through by making two crosswise slits,forming an X. (Make sure you do not accidentally cut through the entire length. This keeps them held together and makes the pan-frying a bit easier.) IF YOU ARE USING ONE LARGE EGGPLANT, rinse it well and remove the stem. Slice the eggplant crosswise into 2-inch thick rounds. Slit each piece three-quarters of the way through by making two crosswise slits, forming an X. Make sure you do not accidentally cut through the skin. You can use kitchen twine to tie them closed after you stuff them.
3. Stuff each eggplant with the spice-nut mixture (as much as you can push through the slits). Don't worry if some of the filling falls out, most will remain inside.
4. Heat the oil in a large skillet over medium-high heat. Add the stuffed eggplants, arranging them in a single layer, and sear them on the underside 1 to 2 minutes. Sprinkle any remaining filling over the eggplants, reduce the heat to low and cover the skillet. Roast the eggplants, turning them occasionally (gently) with a pair of tongs, until they are fork-tender, about 30 minutes. As much as you are tempted, do not raise the heat to expedite the roasting; you will burn the spices and make the eggplant unpalatable.
5. Carefully lift the eggplants out of the skillet and transfer them to a serving platter.
6. Pour the crushed tomatoes and the sugar into the pan, and scrape the bottom of the skillet to incorporate all of those wonderful pan drippings left behind after roasting the eggplant. Turn up the heat to medium-high and bring the sauce to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
7. Stir in the remaining 1 tablespoon of cilantro, pour the sauce over the eggplant, and serve.
Makes 4 servings
Edited by: SASSAFRASS23 at: 6/26/2011 (09:40)
| current weight: 177.5