Spiced Egglant With Peas and Yogurt
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 large eggplants
- 2 tablespoons olive oil
- 1 teaspoon cumin seed
- 1 onion, finely chopped
- 1 seeded jalapeno
- 2 garlic cloves, crushed
- 1 1⁄2 tablespoons minced ginger
- 1⁄4 teaspoon red pepper flakes
- 3 medium tomatoes, finely chopped
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon turmeric
- 1 cup frozen peas, thawed
- 3⁄4 cup chopped cilantro
- 1⁄3 - 1⁄2 cup plain yogurt
- salt, to taste
- garam masala, for serving
directions
- Preheat the oven to 450°F Place eggplants in a baking dish and poke holes in them with a knife. Bake for about 1 hour, or until the skins are black and the eggplants feel very soft. Set aside to cool a bit, and then slice them open lengthwise. Using a spoon, scrape the insides into a large bowl and mash slightly. (You can do this ahead of time if you want).
- Heat the olive oil in a skillet and add the cumin seeds and cook until they begin to sizzle and pop, about 10 seconds.
- Then add onion, and cook, until it is soft and beginning to brown.
- Next,the jalapeño, garlic, ginger, and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, and stir well.
- Cook until all the liquid has evaporated, about 10 minutes.
- Add the paprika and turmeric, and cook for another 2-3 minutes.
- Add the eggplant and peas, stir to combine, and cook over low heat for 10 minutes.
- Turn heat off, and stir in the cilantro, yogurt, and salt.
- Serve hot or warm and, if desired, sprinkled with garam masala.
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RECIPE SUBMITTED BY
My husband and I just relocated from Texas to North Carolina for the first big adventure of our married lives. I recently finished my MSEd in Public Health and am waiting to see if I am accepted to a PhD program here in NC. My passions include: traveling, working with my church, painting, and of course cooking! And my addiction...reading food blogs.
I have recently been given the honor of organizing, deciphering, and compiling my great-grandmother's and great-great grandmother and grandfather's recipes into a famliy cookbook. If you have any expertise in this area I'd love to hear your tips.
With this, please note that those recipes that are noted as being from my great-grandmother are frequently merely a list of ingrediants, missing cooking time and temp, etc. I have not made many of these old family recipes, so if you choose to prepare them please help us all by posting the cooking info with your review.
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