Sunday, May 22, 2011

June's Indian Eggplant

I made up recipe:
1 med yellow onion - diced - simmer in chicken broth
1 can fire roasted tomatoes - put in bowl
1 eggplant - slice and put in rotating microwave for around 4 minutes
transfer cooked onion to bowl
Put eggplant in pan with more water. Add curry, tumeric, vegetable seasoning, dried red pepper, and diced chili. Turn to be sure it's all cooked. Add around 1/2 cup frozen peas and keep cooking - add more water and Garam Masala and cumin.
Remove eggplant - chop and mash.
Use fork to mash peas in the pan.
Return eggplant, onions, tomatoes so all in one pan. Add water.

Served with Tasty Bite Madras Lentils.

I put in individual bowls - a little lentil then about 2/3 cup of the eggplant on top.  Very pretty.

Made 5 or 6 servings.

Usually one would char the skins but our oven isn't fixed yet so this is an all microwave and cooktop recipe!