Garlic Braised Eggplant and Chick-Pea Casserole
Serving Size: 6
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 cloves, sliced
2 tsps powdered mustard
1 tsp red pepper flakes
1 tsp turmeric 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
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.