Eggplant cooked in the Pickling Style
Sophie Rahman, from Masala, will be back at the Market this Sunday to share her tips for preparing delicious Indian dishes using fresh market ingredients. Here’s her eggplant recipe for her demo!
- Freshly ground root ginger 1 tsp
- Freshly ground Garlic 1 tsp
- 1tsp whole fennel seeds
- 1/2 tsp kalonji or whole cumin seeds
- 1 tsp salt (or to taste)
- ¼ – ½ tsp cayenne pepper (depending on how hot you like it)
- Oil for cooking eggplant (1/4 cup) plus 3 tablespoons
- 1/4 tsp ground tumeric
- 1 large/2 medium sized egg plants
- 1 14oz can tomatoes – chopped (or 3/4lb tomatoes, peeled and finely chopped)
- 1 tablespoon ground coriandar
Cut the eggplant into slices or wedges that are ¾” thick and about 11/2” long.
Heat oil in pan (usually begin with 2 tablespoons) – when oil is hot (make sure it is really hot) add enough egg plant to cover base of pan fry in oil for a minute or two till egg plant is a reddish color. (As you put the eggplant in to the oil, it will absorb it completely). Fry in batches using 2 tablespoons of oil at a time. (You should have about two batches in all).
Drain eggplant on a paper towel.
Put 3 tablespoons of oil in a frying pan and heat over a medium flame. When hot, put in the fennel seeds and kalonji, or whole cumin. As soon as the fennel seeds turn a few shades darker (this takes just a few seconds), put in the chopped tomato, the ginger and garlic paste, coriander, tumeric, cayenne and salt. Stir and cook for 5 – 6 minutes, breaking the tomato pieces with the back of a spoon. Turn up heat slightly and continue to stir and cook until the spice mixture gets thick and paste like.
Put in the fried egg plant slices and mix altogether gently. Cook on a medium-low heat for about 5 minutes, stirring gently as you do so. Cover the pan, turn heat to very low and cook another 5 – 10 minutes if you think it is necessary.