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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spicy Eggplant in Yoghourt - a food processor recipe Recipe

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This recipe for Spicy Eggplant in Yoghourt - a food processor recipe is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant, about 1pound
¼ cup packed fresh or 1 tsp dried mint leaves
¼inch piece fresh ginger root, pared
1 small onion, cut into quarters
1T vegetable oil
1tsp garam masala
½tsp ground red pepper
1 cup unflavoured yoghourt
Mint sprig for garnish, if desired
Directions:
Directions:
Heat oven to 400°. Make 6 to 8 incisions in eggplant with tip of sharp knife. Place on a bed of course salt and bake until soft, about 45 minutes. Remove from oven and cool slightly. Split in half and remove pulp; reserve.

Using steel blade, process fresh mint until chopped; remove from bowl and reserve.

Insert steel blade. With machine running, drop ginger through feed tube and process, using on/off technique, until finely chopped.

Sauté onion and ginger in oil in small skillet until soft and golden, 3 to 4 minutes. Stir in garam masala, salt and red pepper, cook 1 minute.

Using steel blade, process eggplant pulp, using on/off technique, until coarsely chopped.

Combine all ingredients except mint sprigs. Cover and refrigerate at least one hour . garnish with mint springs, if desired.
Number Of Servings:
Number Of Servings:
Makes 1 cups.1/2
Personal Notes:
Personal Notes:
I first tried this recipe when Claude had an abundance of eggplant in his garden. Looking for a change from the typical provençal dish of Ratatouille, I made this, and now make it often during the summer. It can be eaten as a side dish with meat or fish, or as an appetiser with toast or crackers.

 

 

 

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