Eggplant With 3 Sauces
From jimrug1 15 years agoIngredients
- FOR THE eggplant shopping list
- 3 Quarts water shopping list
- 3 Tbls salt shopping list
- 3 large eggplants (approximately 3 lbs) or equivalent Medium eggplants shopping list
- peanut or corn oil, for deep frying shopping list
- *********************** shopping list
- chickpea/TOMATO SAUCE: shopping list
- 3 Tbls peanut oil shopping list
- 2 whole hot dried Red Chiles shopping list
- 1 Tsp whole brown mustard seeds shopping list
- 3 cloves garlic, crushed and finely chopped shopping list
- 1 (28-ounce) can good-quality whole tomatoes, finely chopped, with the liquid shopping list
- 10 fresh curry leaves, if available. (I often substitute mint or basil as an alternative for a different flavor) shopping list
- 12 oz cooked and drained chickpeas (Or one 15 oz can rinsed and drained) shopping list
- ¾ Tsp salt shopping list
- 1 Tsp toasted and ground cumin Seeds shopping list
- 1 Tsp toasted and ground coriander shopping list
- ¼ Tsp ground turmeric shopping list
- ****************************** shopping list
- yogurt SAUCE: shopping list
- 10 Tbls plain yogurt shopping list
- 1/4 Tsp salt shopping list
- 1/4 Tsp toasted ground cumin Seeds shopping list
- ******************************* shopping list
- TAMARIND CHUTNEY: shopping list
- 2 Tbls thick tamarind paste shopping list
- 2 Tbls sugar shopping list
- ¼ Tsp salt shopping list
- ¼ Tsp toasted and ground cumin Seeds shopping list
- *********************** shopping list
- GARNISH: shopping list
- A little sea salt and freshly ground black pepper shopping list
- fresh mint or cilantro leaves shopping list
How to make it
- 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.
- *****************************
- 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.
- ****************************
- 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.
- **************************************
- 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.
- **********************************
- 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
- *********************************
- 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
The Rating
Reviewed by 10 people-
great recipes!! i got baby eggplants i cant wait to try your tamarind chutney!!
bakerrakka in Lebanon loved it -
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. Eggp...more
jrt_mom in Metro Manila loved it -
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?
jrt_mom in Metro Manila loved it
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