Eggplant is a personal favourite of mine, although I often had it fried as child I have discovered that I love it in many ways including this stew of sorts. The base is rich in onions, and ginger. If you prefer you could omit the zucchini and do entirely eggplant. I chose a mixture of eggplant, zucchini, and celery as its a tad more affordable.
Ingredients
3-4 tbsp oil
1/2 onion, long thin slices for frying
1/2 onion, finely diced
2-4 tbsp fresh ginger, finely chopped
5-6 garlic cloves, finely chopped
2 tsp dry cumin powder
2 tsp dry coriander powder
3 tsp chili powder
1 tsp turmeric powder
tt salt and pepper
1 large eggplant, diced into 1" or so
1 medium zucchini, diced 1"
4 oz tomato paste
1 chicken bouillon cube
1/2 cup to 1 cup water
2-3 tbsp almond butter
1/3 - 2/3 cup plain yogurt
2 tbsp brown sugar
1 tbsp garam masala mixture
cilantro
scallions
Instructions
Please read Susie's Tips and Tricks below.
1. Place oil in a large saute pan. Bring to medium heat and then cook onions until crispy. Now set aside to use a garnish before serving.
2. Now lightly saute the zucchini and lightly brown. Remove and set aside. Add the diced onions, onions, and garlic. Let soften and get fragrant. Now add tomato paste. Cook a bit, and add spices.
3. Once the mixture breaks down add chicken bouillon and some water (about 1/2 cup). Add the eggplant and cover. Let soften until tender. Add more water if necessary. Add the zucchini to warm up. Don't boil.
4. Add almond butter, yogurt, brown sugar, and garam masala. Season to taste.
5. Garnish with the crispy onions, cilantro, and scallions.
Susie's Tips and Tricks
Optionally I included a couple stalks of celery cut in 1" pieces. Cook these first; they take a bit more time to soften. Another lovely addition could be fresh peas.
You may add more chili powder if desired or optionally you could include some fresh jalapeno peppers.
If you don't have almond butter you could substitute peanut or omit entirely.
This is an Indonesian inspired meal with a tad bit of spice.
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