Tuesday, 03 January 2012

• Chili Eggplants

  This is a guest post by Teczcape. 
  I saw these cute little baby eggplants in my local farmer's market a few months ago, could not resist and fell into the zone of "buy first, think later". 
  
  Eggplants are also known as brinjal or aubergine. What name is it, at where you are staying? These eggplants are slightly firmer than the Chinese (long) eggplants. Don't you think their shape resemble eggs? Other than warm soups and stews, a spicy dish like this Chili Eggplants sure walk us through winter at the same time.  
  
  Chili Eggplants
  Aromatize 3-4 curry leaves and  2 dried chili whole in hot oil first, then dish out and set aside. With the same oil, aromatize pinch of cumin, thinly sliced 1/2 shallot, 2 cloves minced garlic, 2 thin slices ginger by frying briskly. Then add the 1/2 tomatoes, a pinch of red chili flakes, 1/2 -1 tsp red chili powder. After about 10 minutes when the tomatoes soften and start to break down, add some water and when mixture starts to simmer, add 6 baby eggplants, already roasted 375, 15 mins (Note: feel free to substitute with the longer Chinese eggplants, if you wish) and allow the flavors of roasted eggplants to combine with the sauce. After another 10 minutes, add the curry leaves and whole chili back to the mixture and infuse for 3 minutes. Salt and pepper to taste, serve warm.
  
  Do you like eggplants? Would you try this spicy recipe?

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