Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Smoky eggplant in yogurt sauce

jason

Along with our lentil pie we wanted a lighter, refreshing little eggplant side dish to share.

We adapted a Renu Arora recipe that calls for deep-frying eggplant. We didn't really want to break out the deep-fryer on a hot day, so we went with a less oily alternative.

Smoky eggplant yogurt curry

Using our gas konro (basically a single-burner camping stove), I roasted batches of Japanese eggplant on all sides on a moderate flame, letting the eggplant get soft without scorching the skin too much. I put them in a container with a tightly fitting lid for a few minutes while preparing some other things.

Then I toasted some freshly ground fenugreek and mustard seeds in a bit of oil with some fresh chilies. After a minute or two I added turmeric, garam masala, red pepper powder, ground coriander seeds, and salt. I then adding a generous helping of whole milk yogurt, stirred the ingredients, and worked in the eggplant, sliced lengthwise in quarters then halved in the middle. This needs to gently simmer for 5 or 6 minutes on low heat.

At the table, add fresh cilantro to taste. (Hiromi likes cilantro).

Fire roasting creates a pleasantly smoky character while concentrating the eggplant flavor, without adding unnecessary fat.

The dish tastes nice served warm or even at room temperature, and makes a nice addition to a lunchbox the next day, if you have any left.

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