Roasted Eggplant Puree (vegan)

Here is another wonderful recipe from our CSA member Rani Sidhu from her cookbook Menus and Memories from Punjab. She says “This fragrant dish from northern India is delicious served with naan bread. Makes a great BBQ accompaniment or vegetarian main dish. It freezes well.”Ingredients

2 medium/large eggplants
1 large red onion, chopped
3 Tablespoons olive or canola oil
4 cloves garlic, minced
1½-inch piece ginger, finely grated
1½ teaspoons ground cumin seeds
1½ teaspoons ground coriander seeds
¼ teaspoon ground cayenne pepper
3 tomatoes, seeded and chopped
1 green chile pepper, seeded and chopped
1½ teaspoons salt
1 cup thawed green peas or 1 cup sliced red onion
Garnishes: 1 teaspoon garam masala, ¼ cup chopped cilantro

Procedure

Preheat the oven or grill to 400°F. Wash and prick the eggplants and place on an oiled baking sheet or grill (indirect heat). Roast, turning every 10 to 15 minutes, for 40 minutes or until collapsed and soft. Remove the eggplants from the oven or grill and cool. Wrap in plastic wrap except for green end, cut the green end off and squeeze the flesh into a colander in the sink. Drain for ten minutes. Discard the peel and plastic wrap. (This step may be done the day before and the eggplant pulp refrigerated.)

Meanwhile in a large skillet, sauté the chopped onion in the oil until transparent. Add the garlic and sauté for a few minutes. Add the ginger, stirring. Add the spices and sauté for a few minutes. Add the tomatoes and chile pepper and sauté for a few more minutes.

Add the eggplant pulp and the peas or onion slices. Stir occasionally while cooking for 5 minutes on medium heat. Lower heat, cover tightly, and simmer for another 45 minutes, stirring occasionally. This dish may be refrigerated until serving time and then reheated and garnished. After placing in a serving dish, sprinkle with garam masala and cilantro. Yields 10 ½ cup servings

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