SC - RE: SC-Smalls

[LrdRas]

Hi Margali:
        I, once, was not terribly fond of eggplant....at least til I tried
it in an Indian version.  It is roasted, & then fried with spices, onions,
garlic, ghee, cilantro.......very tasty if you enjoy Indian cooking.  You
hardly know that there's any eggplant in it! :-)
        Hope you like it.
                Antoine


Baingan Bharta

- -3 lb eggplants
- -6 Tbsp ghee/ butter
- -2 med. onions, chopped fine
- -2 cloves garlic, crushed
- -1.5 inch piece fresh ginger, peeled & chopped fine
- -1 green chili, chopped fine
- -1 Tbsp ground coriander seed
- -1 tsp turmeric
- -1/2 tsp cayenne
- -3 Tbsp cilantro, chopped 
- -1 tsp salt
- -1 tsp garam masala
- -juice of 1/2 lemon

Broil the eggplant on all sides til the skin is black & the pulp is soft.
You may bake, or grill, or microwave if you prefer.  Let cool & remove the
pulp from the skin.  Heat ghee in large pan.  Add onion, garlic, ginger &
green chili & fry til onions are golden.  Add spices (except garam masala) &
cook 2 min. longer.  Add eggplant pulp, 2 Tbsp cilantro & salt.  Cook til
eggplant is thick & somewhat dry; it should come away formt he sides of the
pot.  Stir in the lemon juice & garam masala.  Taste & adjust flavors as
necessary.  Garnish with remaining cilantro.

>From the "World Atlas of Food"

Baingan ka Raita:  Eggplant & tomato yogurt salad

- -1.5 lb eggplants
- -1 large tomato, blanched, peeled, seeded & chopped
- -1/2 C scallions, chopped fine, both green & white parts
- -1 1/4 C plain yogurt
- -1/4 C sour cream
- -kosher salt, to taste
- -3 Tbsp veg. oil
- -1 Tbsp fresh ginger, shredded
- -1/2 tsp cayenne (or less if you prefer)
- -1/3 C cilantro, chopped fine
- -1 1/2 Tbsp cumin seeds, roasted & crushed
- -garnish with paprika or cayenne

Broil eggplant as above.  Cool & remove the pulp.  Chop pulp coarsely.  Pat
the pulp dry with a paper towel & put inot bowl.  Add tomato & scallions &
mix well.  Mix yogurt, sour cream & salt in serving bowl set aside.  Heat
the oil in large fry pan on med-high heat til quite hot.  Add the ginger &
cayenne pepper & let sizzle for 10 seconds.  Increase heat to high & add the
eggplant mixture.  Fry for about 5 min til scallions look wilted & eggplant
begins to loose moisture.  Turn heat off.  Fold cilantro into eggplant mix.
Let cool.  When cool, fold the veggies into the yogurt.  Stir well.  Garnish
with paprika or cayenne.

>From "Classic Indian Vegetarian & Grain Cooking"  by Julie Sahni
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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