Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Indian Fiery Eggplant

Saturday, January 22, 2011

[MC-AllEthnic-Recipes] Slow Cooker Indian Fiery Eggplant

* Exported from MasterCook *

Slow Cooker Indian Fiery Eggplant

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 small eggplants -- washed and cut in wedges
3 medium tomatoes
1 piece ginger -- 2-inch, peeled and cut in large pieces
10 garlic cloves -- peeled
2/3 cup vegetable oil -- plus 1 tablespoon, or canola oil
1 tablespoon fennel seeds
1 teaspoon nigella seed -- (kalonji)
8 green Thai chilies -- (to 10 chiles) or serrano, or cayenne chiles, stems removed, chopped
2 tablespoons ground coriander
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon salt

Place the cut eggplant in a colander, sprinkle with salt, and let them stand about 30 minutes to let any bitter juices run out. Rinse, squeeze out any excess water, and pat dry with a paper towel. Place in the slow cooker.

Bring the pot of water to a boil on the stovetop. Cut an X into the non-stem end of each tomato with a sharp knife and add the tomatoes to the boiling water. Cook for about 2 minutes, or until the peel starts to curl back. Pull the tomatoes out of the water with tongs, allow them to cook, and peel them.

In a food processor, puree 1 tomato, the ginger, and the garlic. Add the puree to the slow cooker.

Warm 1 tablespoon of the oil over medium-high heat in a shallow pan. Once its hot, add the fennel and nigella seeds. Cover the pan and allow the seeds to pop for a few seconds. Scrape them, with the oil, into the slow cooker.

Chop the remaining 2 tomatoes and put them along wit the green chiles, coriander, turmeric, red chili powder, and the remaining 2/3 cup oil in the slow cooker. Cook on high for 4 hours. Turn the slow cooker to low and cooker for 3 hours.

Add the salt. Enjoy with roti and naan and a side of onions.

Yields 6 cups (6 one-cup servings)

AuthorNote: Inspired by a recipe in one of my favorite cookbooks, "A Little Taste of India", I was amazed that I was able to recreate this in the slow cooker. The dish has an amazing taste and uses a unique blend of spices, including fennel and nigella seeds. The result is like anything you've tasted before.

Cuisine:
"Indian"
Source:
"Indian Slow Cooker by Anupy Singla, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 553 Calories; 27g Fat (40.5% calories from fat); 13g Protein; 77g Carbohydrate; 31g Dietary Fiber; 0mg Cholesterol; 1118mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 5 Fat.

NOTES : Cooker: 4 or 5-quart
Time: HIGH for 4 hours, 3 hours on LOW

Nutr. Assoc. : 0 0 0 0 0 0 1357 0 0 0 0 0