This is a great addition to our meal plan. I served it with Saffron rice. I also did not use oil, but used the dry saute method mentioned in a previous blog.
Ingredients:
1 large eggplant
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted preferred)
2 teaspoons ginger paste or minced ginger root
1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained
1/2 cup water
1/4 cup minced parsley or cilantro
1/4 teaspoon garam masala (start with less and add more to taste)
Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
Dry saute onion and cook until it begins to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, and ginger paste. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
Just before serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.
Saffron Rice
Ingredients:
1/2 C onion
2 pinches crushed saffron
1 1/2 C brown rice
3 C vegetarian broth
Directions:
1. Dry saute 1/2 C onion until onion is caramelized.
2. Add brown rice and mix in with onion.
3. Add vegetarian broth and saffron
4. Bring mixture to a boil
5. Reduce heat to low and cover with a lid.
6. Let simmer for 30 minutes or until liquid is absorbed.
Eggplant and Chickpea Curry from Fat Free Vegan Kitchen
(printer-friendly version)Ingredients:
1 large eggplant
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted preferred)
2 teaspoons ginger paste or minced ginger root
1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained
1/2 cup water
1/4 cup minced parsley or cilantro
1/4 teaspoon garam masala (start with less and add more to taste)
Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
Dry saute onion and cook until it begins to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, and ginger paste. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
Just before serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.
Saffron Rice
Ingredients:
1/2 C onion
2 pinches crushed saffron
1 1/2 C brown rice
3 C vegetarian broth
Directions:
1. Dry saute 1/2 C onion until onion is caramelized.
2. Add brown rice and mix in with onion.
3. Add vegetarian broth and saffron
4. Bring mixture to a boil
5. Reduce heat to low and cover with a lid.
6. Let simmer for 30 minutes or until liquid is absorbed.
