I will make moussaka one night, and I'll make spicy aubergines another night.
Here is the recipe for spicy aubergines: aubergine, medium 2 tbsp sesame seed 1½ tsp tbsp coriander half inch root ginger ½ tsp black pepper ¼ tsp salt ¼ tsp paprika pinch asafoetida 2 tbsp cilantro leaves (or parsley) 1 tbsp chives (I sometimes leave these out) Juice of 1 lemon or lime. vegetable oil or ghee for frying
Slice aubergine into 8 wedges lengthways. Poach in a little water or until tender (add a bit of veggie stock cube if you like). Drain. Grind all the spices, herbs and salt with the lemon or lime juice to make a thick paste. Heat the oil and add the eggplant slices. Brown on all sides for a few minutes. Add the spice paste and stir it around. Fry until the spice paste dries out and gets crusty.
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timeasmymeasure
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Date: 2006-04-06 03:02 pm (UTC)Here is the recipe for spicy aubergines:
aubergine, medium
2 tbsp sesame seed
1½ tsp tbsp coriander
half inch root ginger
½ tsp black pepper
¼ tsp salt
¼ tsp paprika
pinch asafoetida
2 tbsp cilantro leaves (or parsley)
1 tbsp chives (I sometimes leave these out)
Juice of 1 lemon or lime.
vegetable oil or ghee for frying
Slice aubergine into 8 wedges lengthways. Poach in a little water or until tender (add a bit of veggie stock cube if you like). Drain.
Grind all the spices, herbs and salt with the lemon or lime juice to make a thick paste.
Heat the oil and add the eggplant slices. Brown on all sides for a few minutes. Add the spice paste and stir it around. Fry until the spice paste dries out and gets crusty.
Numnumnumnumnum.
Adapted from Dharamjit Singh.