I am missing the warmth of early fall on this rather damp and clowdy day. I am actually waiting for some friends to stop by for tea, I have made a batch of Dahi Wadas and simply refuse to change out the sweats that I am wearing, instead I have decided to change drink some tea and peruse through some old pictures that I had not blogged about. That is quite a huge list that keeps accumulating for various reasons.
This recipe was made in late summer, when both eggplants and tomatoes were overflowing from the shelves of the farmers market.
Roasted Eggplant Salad
Serves 4
Ingredients
2 medium sized eggplants
1 tbsp olive oil
4 cloves minced garlic
1 tsp mustard seeds
1/2 tsp fenugreek seeds
A few curry leaves
1/2 tsp red chili powder
1 tsp salt
1 tsp chat masala
4 tomatoes diced
1/2 cup lowfat yogurt
1/4 cup lowfat mayonaise
1/4 cup chopped cilantro
Method of Preparation
1. To prepare the eggplants, roast on an open flame till the skin is completely charred and begins to crack.
2. Set aside to cool, then peel completely and process into a puree in a food processor.
3. Heat the oil and add the garlic, mustard seeds and fenugreek seeds.
4. When the mustard crackles throw in the curry leaves, and stir in the eggplant puree with the salt, chili powder and chat masala.
5. Mix in the tomatoes and then turn off the heat and mix in the yogurt and mayonaise and cilantro.
6. Chill for 1 hour and serve with chips or pita bread.
This recipe was made in late summer, when both eggplants and tomatoes were overflowing from the shelves of the farmers market.
Roasted Eggplant Salad
Serves 4
Ingredients
2 medium sized eggplants
1 tbsp olive oil
4 cloves minced garlic
1 tsp mustard seeds
1/2 tsp fenugreek seeds
A few curry leaves
1/2 tsp red chili powder
1 tsp salt
1 tsp chat masala
4 tomatoes diced
1/2 cup lowfat yogurt
1/4 cup lowfat mayonaise
1/4 cup chopped cilantro
Method of Preparation
1. To prepare the eggplants, roast on an open flame till the skin is completely charred and begins to crack.
2. Set aside to cool, then peel completely and process into a puree in a food processor.
3. Heat the oil and add the garlic, mustard seeds and fenugreek seeds.
4. When the mustard crackles throw in the curry leaves, and stir in the eggplant puree with the salt, chili powder and chat masala.
5. Mix in the tomatoes and then turn off the heat and mix in the yogurt and mayonaise and cilantro.
6. Chill for 1 hour and serve with chips or pita bread.
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