For the eggplant. 1/4 cup olive oil 6 cloves garlic, peeled 1 teaspoon freshly ground black pepper 2 Holland Eggplants, sliced into 1/4-inch discs Salt to taste For the potatoes: 1 tablespoon canola oil 1/2 teaspoon cumin seeds 1/2 small red onion, peeled and chopped 1/4 ounce peeled and finely chopped ginger 1/4 teaspoon finely chopped green Thai chili 2 tomatoes, chopped 1/2 teaspoon turmeric 1/2 teaspoon red chili powder 2 Idaho potatoes, peeled, grated, bolled until tender 1/2 teaspoon chaat masala 1 tablespoon freshly squeezed lemon juice Salt to taste For the jaggery sauce: 2 ounces jaggery 1/4 teaspoon red chili flakes 1/2 cup coconut milk 1/2 teaspoon freshly squeezed lemon juice 1 ounce chopped peanuts Salt to taste For the garnish: Cilantro, chopped Dried sugarcane juice available from http://store.indion foodsco.com or (866) 416-4165.
For the eggplant: In large bowl, combine the olive oil, garlic and pepper. Season with salt. Add eggplant slices and mix until fully coated.
For the potatoes: In large saute pan, heat oil over medium heat and add cumin seeds to infuse. Add onion and cook until translucent. Stir ginger, Thai chilis, tomatoes and turmeric into onion mixture. Cook until tomatoes are soft, then add chili powder and cook for two more minutes. Mix in the potatoes, chaat masala and lemon juice. Season with salt.
For the sauce: In saucepan, cook jaggery over low heat until melted. Add red chili flakes and coconut milk and bring to a boil. Stir in the lemon juice and peanuts. Season with salt.
To serve: Preheat grill. On hottest part of grill, cook eggplant slices until golden on both sides. Place an eggplant slice on center of plate. Top with potato mixture, then top with another eggplant slice. Repeat two more times. Drizzle with jaggery sauce and garnish with cilantro.
Bandol Rose Domaine Tempier Bandol, France 2007
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|Date:||Dec 22, 2008|
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