This recipe is highly flexible in terms of cooking with various types of eggplants. You can use 1 whole traditional large eggplant, small Thai, or small African eggplants. If you want spice, there’s nothing better than the spice combinations found in Masala. A true blend of cultures, this dish can be served over rice. If you’re not a vegetarian, just add beef or lamb when the eggplants are simmering. Enjoy!
Photo: Susan Voisin | Fatfree Vegan Kitchen
Ingredients
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp sesame seeds
2 medium onions, chopped
2 small tomatoes
2 Tbsp peanut butter (natural for vegan)
2 cloves garlic
2 tsp ginger paste (or 1 tsp minced fresh ginger)
1/2 tsp turmeric
1 tsp red chili pepper or cayenne to taste
1/4 tsp cinnamon
1/8 tsp cloves
1 tsp tamarind concentrate
2 Tbsp coconut (dried, fresh, or frozen)
1/2 tsp agave nectar or sugar
salt to taste
10-12 Thai or African eggplants (or 1 large eggplant)
1 cup cooked chickpeas
In a dry, non-stick skillet, toast the coriander, cumin, and sesame seeds until the sesame seeds begin to turn golden, about 1-2 min. Be careful not to burn them. Remove from pan and let cool. Then transfer to a blender or grinder and grind to a paste.
Add onions to pan and cook until they begin to brown. Transfer to a food processor and add the ground spices and all remaining ingredients except the eggplant and chickpeas. Puree to a smooth paste.
Remove the stems of the eggplants and cut them into quarters. In a skillet, add the eggplants, and cook, stirring, until they begin to brown on the outside. Add the spice paste, the chickpeas, and 1/2 cup of water. Stir well and cover. Simmer, adding more water if the sauce seems to thick, until the eggplants are tender. (The time will vary depending on the eggplants you use, but count on at least 15 minutes.) Garnish with chopped parsley or cilantro, if desired, and serve over rice.
Recipe from Susan Voisin | Fatfree Vegan Kitchen
