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Quick Japanese or Chinese Eggplant with Cilantro |
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Serves: 4
Print this Recipe
(Dhania vaalae Lambae Baingan)
Category: Eggplant, Vegan
Makes 4 to 6 servings
They may be called Japanese (dark-purple skin) and Chinese (light-purple skin) eggplants in America; but we call them lumbae baingan (long eggplants). My mother used to make and still makes them very often during the summer months in India, when they flood the outdoor markets.
These eggplants have a thin skin, a sweeter taste and a silky texture when compared to the others, including the Indian eggplants. They cook fast and take well to Indian spices. To speed up preparation time, soften the eggplants in the microwave for a few minutes, before you cook them, as in this recipe.
1 1/4 pounds Japanese or Chinese eggplant, cut diagonally into 3/4-inch pieces
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon coarsely ground fenugreek seeds
1 clove large fresh garlic, minced
1 to 3 fresh green chili peppers, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1 tablespoon ground coriander
1 teaspoon dried mint leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mangos powder
1. Place the eggplants in a microwave-safe dish. Cover and cook on high about 4 minutes. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard and fenugreek seeds, garlic, and green chili peppers; they should sizzle upon contact with the hot oil.
2. Quickly add the curry leaves, coriander, mint, and turmeric, stir about 30 seconds, then add the eggplant and salt and cook about 2 minutes. Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes. Mix in the mango powder and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Quick Japanese or Chinese Eggplant with Cilantro comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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