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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This an elegant looking dish with contrasting flavors. It can be served either as a vegetarian main course or as a side dish with roasted or grilled meats. It is a perfect match for a roast leg of lamb. All of the sauces can be made in advance. Read more . The Tomato-Chickpea sauce is the only one that will need reheating before serving . The others can be cold or at room temperature. This has been one of my “go to” recipes when having people over because it can be done mostly ahead of time and put together easily when it’s time to eat. Alternatively you could make the sauces and serve them over grilled eggplant slices. Adapted from “Recipes from the Indian Spice Kitchen” by Madhur Jaffrey. Ingredients:
for the eggplant |
3 quarts water |
3 tbls salt |
3 large eggplants (approximately 3 lbs) or equivalent medium eggplants |
peanut or corn oil, for deep frying |
tomato/chickpea sauce |
3 tbls peanut oil |
2 whole hot dried red chiles |
1 tsp whole brown mustard seeds |
3 cloves garlic, crushed and finely chopped |
1 (28-ounce) can good-quality whole tomatoes, finely chopped, with the liquid |
10 fresh curry leaves, if available. (i often substitute mint or basil as an alternative for a different flavor) |
12 oz cooked and drained chickpeas (or one 15 oz can rinsed and drained) |
3/4 tsp salt |
1 tsp toasted and ground cumin seeds |
1 tsp toasted and ground coriander |
1/4 tsp ground turmeric |
yogurt sauce |
10 tbls plain yogurt |
1/4 tsp salt |
1/4 tsp toasted ground cumin seeds |
tamarind chutney |
2 tbls thick tamarind paste |
2 tbls sugar |
1/4 tsp salt |
1/4 tsp toasted and ground cumin seeds |
garnish |
a little sea salt and freshly ground black pepper |
fresh mint or cilantro leaves |
Directions:
1. To prepare the Eggplant:
2. Pour 3 quarts of Water into a very large bowl or large pan. Add the Salt and stir well.
3. Trim the Eggplants, slicing off the very top and bottom, and then peel them. Cut them, crosswise, into slices about 1 1/4 to 1 1/2 inches thick. Put the slices into the salty water as you cut them. The slices will float. Invert a plate on top of the slices and balance a weight (I use a pint Mason Jar filled with Water) on top of the plate. Set aside for 3 to 10 hours.
4. *****************************
5. To make the Tomato-Chickpea Sauce:
6. Heat the 3 Tbls of Oil in a large, lidded skillet on medium high heat. When the Oil is very hot, put in the Chiles and Mustard Seeds. As soon as the Mustard Seeds begin to pop, a matter of seconds, add the Garlic. Stir quickly for a few seconds then add the Curry Leaves, Cumin, Coriander, and Turmeric. Shake pan or stir a few seconds until fragrant. Add Tomatoes Chickpeas and Salt. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 20 minutes. Cool and refrigerate if not using within 2 hrs. Remove the Chiles before serving.
7. ****************************
8. To make the Yogurt Sauce:
9. Put the Yogurt in a small bowl and beat lightly with a fork or small whisk until smooth. Stir in the Salt and Cumin. Cover and refrigerate, if not using within 2 hours.
10. **************************************
11. To make the Tamarind Chutney:
12. Combine the Tamarind Paste, Sugar, Salt, and Cumin in a small cup. Mix well. Cover and refrigerate, if not using within 2 hours.
13. **********************************
14. Up To 4 hrs in Advance:
15. Remove the Eggplant slices from the water and pat them dry.
16. Pour enough Oil into a large pan to come to a depth of about 3/4 inches. Set over medium heat. Allow time for the oil to get very hot. Put in as many Eggplant slices as the pan will hold in a single layer and fry for 3 to 4 minutes on each side, or until reddish-gold.
17. Remove to a large plate or sheet pan lined with a double thickness of paper towels. Fry all the Eggplant slices this way, adding more oil, if needed.
18. Do not put fried Eggplant slices on top of each other. I change the paper towels at least once and pat the tops of the slices with more paper towel.
19. The eggplants can now be set aside for 3 to 4 hours, if desired
20. *********************************
21. When ready to serve,
22. Preheat the oven to 325 degrees F.
23. Spread out the Eggplant slices in a single layer on a baking tray and dust very lightly with salt and black pepper. Place in the oven and heat through, (about 15 mins) If Oil accumulates at the bottom of the tray, pour it out.
24. Heat the Tomato-Chickpea sauce.
25. Arrange the eggplant slices on a very large platter in a single layer.
26. Pour a small ladleful of the tomato-chickpea sauce on top of each slice.
27. Center 2 tablespoons of the Yogurt Sauce on top of the Tomato-Chickpea Sauce.
28. Put a generous dot of the Tamarind Chutney on top of the Yogurt.
29. To Garnish: Sprinkle the entire serving dish with Mint leaves, a little Sea Salt and Black Pepper
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