Eggplant Madras Casserole
(P)
Source: "Jewish Cooking," by
Marlena Spieler
Serves: 6 to 8 as a side
dish |
Recipe Ingredients:
-
1 very large eggplant peeled
and cubed
-
4 tbsp. olive oil
-
1 sweet onion thinly sliced
-
3 to 5 garlic cloves (I used
2 tsp. minced garlic)
-
1 to 2 green chiles (I used
jalapeno and one was enough)
-
1 14-oz. can diced tomatoes
-
1 tsp. turmeric
-
Pinch curry powder
-
Sprinkle of cayenne powder
-
1 14-oz can of
chickpeas/garbanzo beans
drained
Couple of squirts of lemon
-
1 tsp. coriander leaves
|
The Jewish Cooking
the traditions,
techniques, ingredients, and
recipes |
Heat 1/2 of the oil and
sauté eggplant until soft
and brown, add more oil if
needed. Remove eggplant.
Heat remaining oil and sauté
onions, garlic, and chiles
until soft. Add the diced
tomatoes, spices, and cook
until sauce consistency.
This would be the time to
add salt if you use it (I
don't).
Add the chickpeas to the
sauce and cook about 5
minutes then add eggplant
and cook 5 to 10 minutes.
Add lemon juice and
coriander.
Poster's Notes:
The recipe said to serve
chilled. I served it warm
and it was delicious. The
recipe says you can add 2
zucchinis cut into chunks
and a red bell pepper when
sautéing the onions. |
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Kosher Casseroles --
Eggplant |
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