Recipe

Eggplant With 3 Sauces Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 2 months ago 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. T... More Prep:45m Cook:45m Servings:6	Jimrug1
	indian eggplant yogurt vegetarian sidedish

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The Yogurt Sauce. I

The Tamarind Chutney

Tomato Chickpea Sauc

Tomato Chickpea Cook

Tomato Chickpea Sauc

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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

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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)

¾ Tsp Salt

1 Tsp toasted and ground Cumin Seeds

1 Tsp toasted and ground Coriander

¼ Tsp ground Turmeric

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YOGURT SAUCE:

10 Tbls plain Yogurt

1/4 Tsp Salt

1/4 Tsp toasted ground Cumin Seeds

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TAMARIND CHUTNEY:

2 Tbls thick Tamarind Paste

2 Tbls Sugar

¼ Tsp Salt

¼ Tsp toasted and ground Cumin Seeds

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GARNISH:

A little Sea Salt and freshly ground Black Pepper

Fresh Mint or Cilantro leaves

Directions

To prepare the Eggplant:

Pour 3 quarts of Water into a very large bowl or large pan. Add the Salt and stir well.

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.

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To make the Tomato-Chickpea Sauce:

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.

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To make the Yogurt Sauce:

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.

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To make the Tamarind Chutney:

Combine the Tamarind Paste, Sugar, Salt, and Cumin in a small cup. Mix well. Cover and refrigerate, if not using within 2 hours.

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Up To 4 hrs in Advance:

Remove the Eggplant slices from the water and pat them dry.

Pour enough Oil into a large pan to come to a depth of about ¾ 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.

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.

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.

The eggplants can now be set aside for 3 to 4 hours, if desired

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When ready to serve,

Preheat the oven to 325 degrees F.

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.

Heat the Tomato-Chickpea sauce.

Arrange the eggplant slices on a very large platter in a single layer.

Pour a small ladleful of the tomato-chickpea sauce on top of each slice.

Center 2 tablespoons of the Yogurt Sauce on top of the Tomato-Chickpea Sauce.

Put a generous dot of the Tamarind Chutney on top of the Yogurt.

To Garnish: Sprinkle the entire serving dish with Mint leaves, a little Sea Salt and Black Pepper

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Comments

bakerrakka 1 year, 2 months ago said:
Great recipes!! i got baby eggplants i cant wait to try your tamarind chutney!!

merlin 1 year, 2 months ago said:
Sounds elegant.

jrt_mom 1 year, 2 months ago said:
Wow Jim, this sounds really realy special! The amount of time you've put to post this recipe must be something. The sauces sound very interesting and I'm glad you can make them in advance. I would also use basil for the tomato-chickpea sauce. Eggplants will never be the same again! Thanks so much :0)

jrt_mom 1 year, 2 months ago said:
Pardon my ignorance but just a quick question, I hope you dont mind. What's the purpose of inverting a plate and balancing it on the eggplant slices? Is it to make sure everything is soaked in water?

greekgirrrl 1 year, 2 months ago said:
Now that's an amazing eggplant dish...I bow to your greatness! Helene

mystic_river1 1 year, 2 months ago said:
So very creative. I would have a hard time trying to pick one, so I would make and serve all three. Whata treat that would be.
Thank you so much for this very special recipe.

jrt_mom 1 year, 2 months ago said:
Got it! Thanks Jim :0)

sas 1 year, 2 months ago said:
The water thing has me stuck. The rest of the recipe is mind blowing. Love the chickpea, actually I love them all. Another great one JIM!!!

lunasea 1 year, 2 months ago said:
Just checking in and thinking....oh wow! How delightful and elegant and super creatively over the top. I love eggplant and the combination of those three brilliant sauces will knock my socks off, no doubt. *Stunned* That's just the way I am when I find this level of goodness. Brilliant, Jim hon...wow! My brain is reeling from the culinary input here. Thank you! ;-)~ Vickie

P.S. I am a big fan of Madhur Jaffrey, too.

22566 1 year, 2 months ago said:
I am not surprised,Jim,this recipe is the personification of your rich heritage,to celebrate,intricately prepared."Exquisite"

Hope you enjoy your week-end.

Kind Regards

lincolntoot 1 year, 2 months ago said:
This is a very impressive recipe. Great post!

elgab89 1 year, 2 months ago said:
How did I miss this jewel of a recipe! Wow, impressive!

lunasea 1 year, 2 months ago said:
I made this today and it turned out so delicious! The combined three sauces over that luscious eggplant are simply magical. I could not find curry leaves, so I used a combination of mint and basil in the Tomato Chickpea sauce. It was wonderful. I will keep an eye out for curry leaves for the next time I make it, so I can experience that flavor combo, too. Thanks again, Jim hon. Adding pics.... ;-)~ vickie

juels 1 year, 1 month ago said:
This one is for me, I love eggplant!

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