My friend Gee sent me this email.
subject: Bangin Eggplant Recipe
This is long over due, courtesy of my broseph.
This recipe is for indian style eggplant. The hindi word for eggplant is baingan and this style is burtha.
1 Large Eggplant (or two small eggplants)
2 tablespoons of olive oil
2 teaspoons cumin seeds
5 cloves garlic
1 inch of ginger
1 red chili (optional)
2 red onion
1 teaspoon of tumeric
4 tomatoes finely chopped
1/2 cup of (frozen) peas
2 tablespoons chopped fresh cilantro
1 pinch of guram massala
2 teaspoons salt (optional)
Lightly coat the eggplant(s) in olive oil. And broil for 30 to 35 minutes.
While the eggplant is broiling away, you can start on the rest. Heat olive oil in a deep frying pan(wok?). Once oil is warm add cumin seeds. Toast seeds for 5 minutes, careful not too burn. Add in garlic, ginger, onions, chili. Cook and stir well for 5 minutes. Add tomatoes and tumeric. Lower heat to medium, cover and cook for 20 minutes. Add peas, lime juice, cilantro, salt and guram masala poured anti-clockwise. Lower heat to low. Stir and cook for 5 more minutes.
Remove eggplant from oven after 30 minutes. With a knife, slice the eggplant in half length wise. The skin will be paper crisp and cut like butta. Take a spoon and scoop the interior of the eggplant out. It will easily separate from the skin. Scoop into a bowl. Pour and mix the tomato base from pan into the same bowl. Evenly mix. And Serve.
I served my Banging Eggplant with 1 cup of organic brown basmati rice, yogurt, Trader Joes garlic naan and Anejas Mano Wine.
And then I never wrote back because I’m an asshole.
Then this happened on Facebook.
How come my family Eggplant recipe has yet to appear on EndlessSimmer?