Real African Dishes: [MC-AllEthnic-Recipes] Ginger and Tamarind Eggplant

Saturday, July 27, 2013

[MC-AllEthnic-Recipes] Ginger and Tamarind Eggplant - Uzbek Bonjon wa Jamur-HIndi; 4 pts plus

* Exported from MasterCook *

Ginger and Tamarind Eggplant - Uzbek Bonjon wa Jamur-HIndi

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggplant -- cut into 1/2-inch pieces
To fry: -- peanut or canola oil
2 medium onions -- chopped
2 garlic clove -- to 3, finely chopped
1 chili pepper -- to 2, finely chopped
1 piece fresh ginger root -- 1 1/4-inch/3 cm, peeled and chopped
1 teaspoon ground cinnamon
1 pinch cloves
3 Tablespoons tamarind paste
2 teaspoons brown sugar
1/2 cup water
1 medium mango -- peeled, seeded, cubed

First, sprinkle your eggplant slices with salt and set them to one side to
drain for 30 minutes or so.

Next heat a splash of oil in a frying pan and add the onions, garlic,
chilies, and ginger. Fry for a few minutes until the onions start to
soften, and then add the spices. Cook for a little longer, then scrape the
ingredients into a bowl. Wipe the eggplant dry and fry them in the same
pan (adding more oil if necessary) until they are golden on both sides,
and then pop them somewhere to keep hot.

Now tip the fired onion mix back into the pan, and add the tamarind,
sugar, and water. Bring to a boil, stirring well, and simmer for 7-8
minutes, then tip the whole lot into a blender with the mango flesh. Buzz
for about 30 seconds and then pour into a serving bowl. Arrange the warm
eggplant slices on a platter, splay some of the sauce across them and
serve the rest on the side.

The sauce will, of course, go with all sorts of other things.

Serves 4, as a side dish

AuthorNote: Ginger, tamarind, and eggplant are often found together in
chutneys and relishes, but this recipe from Uzbekistan sees the eggplants
fried with a spiced tamarind sauce. It's really good and vanishes quickly,
so make sure you keep yourself a little plateful back in the kitchen.

Tamarind, the lowdown: Gotta love the natural "packaging" oil of this
fruit - not only does it have a dinky pod-like shape, it comes with a hard
casing and as an inner mesh of string, which you have to peel away. It is
not entirely of this earth.

They are, of course, famously good for one's "system", and in Afghanistan
and Saudi Arabia are boiled up to make a cooling summer drink.

Tamarind comes in two varieties: sweet or sour. The sweet are best to eat
just as they are: peel and enjoy.

The sour ones are used more in cooked food: their sharpness works well in
marinades and sauces, and they are particularly suitable for [cFavorite].
If you can't buy tamarind paste in your 'hood (Indian grocery stores will
have it, and nearly all Middle Eastern ones too), make your own from the
whole fruit, which is widely available now, or buy a block of tamarind,
which is formed from whole, peeled fruits that have been compressed. Steep
in boiling water for 5-10 minutes, and then press the whole lot through a
sieve.

Cuisine:
"Central Asian"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
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Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.4% calories
from fat); 5g Protein; 42g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 1
Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1477 0 0 0