RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Eggplant and Chick-Pea Casserole - pareve
Serving Size: 6 1/4 c vegetable oil plus 2 tablespoons 1 1/2 tsps cumin seed 1/2 tsp fennel seeds 1/2 tsp black peppercorns cracked 2 med onions sliced 12 lg garlic cloves, thickly sliced 2 tsps powdered mustard 1 tsp red pepper flakes 1 tsp tumeric or curry powder 1 tsp salt 1 sm eggplant (about 3/4 lb) unpeeled, cut into 1/2"X2" pieces 5 plum tomatoes (about 3/4 lb) quartered 1 (19 oz can) chick peas rinsed and drained 2 tbsps cilantro (or mint) chopped 1. In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook til dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onion and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes. 2. Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. Gently stir in the chick peas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 minutes. Season with additional salt to taste. Sprinkle the coriander over the top and serve. Recipe By: Julie Sahni Food & Wine, October '88 tamale@primenet.com (Teresa)
