Subject: Garlic Braised Eggplant and Chick-Pea Caaserole
From: [email-masked]
Date: Tue, 30 Jul 1996 16:18:27 GMT
Newsgroups: rec.food.recipes

{ Exported from MasterCook Mac }

GARLIC BRAISED EGGPLANT AND CHICK-PEA CASSEROLE

Recipe By:      Julie Sahni in Food & Wine:  October '88
Serving Size:   6
Preparation Time:       0:00
Categories:     Casseroles      Indian  Vegetarian

Amount  Measure Ingredient      Preparation Method
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 clove    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

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. 

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. 

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