My Friend Gee Sent Me This Email

My friend Gee sent me this email.

to: gansie
from: Gee
subject: Bangin Eggplant Recipe

message:

This is long over due, courtesy of my broseph.

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This recipe is for indian style eggplant.  The hindi word for eggplant is baingan and this style is burtha.

Ingredients:
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
1/2 lime
2 tablespoons chopped fresh cilantro
1 pinch of guram massala
2 teaspoons salt (optional)

Directions:

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.

More or less, its a traditional family/ethinic recipe, that he put together from experience. the name and way of cooking the eggplant (broil – bang) he did make up.

And now I’m posting this.