|01-06-2013, 10:42 PM||#1|
Join Date: Dec 2007
Eggplant Tomato and Panir
Eggplant Tomato and Panir ( click on picture to see full post/recipe)
The fresh tomato season is most welcome again. These are my “gold nugget”, first tomatoes of the season.
This is one of my favourite dishes adapted from the recipe in the Hare Krishna book Higher Taste. It is a bit time consuming (if you have to make the panir from scratch) but so delicious vegetarian main dish. Serve with rice or roti. The panir cheese cubes and eggplant is basically glazed with a spiced tomato sauce.
This is my simplified and lower fat version. While using all the spices is better if you don’t have the ones marked optional that is OK.
For the tomato glaze
1?2 teaspoon black mustard seeds (optional)
2 teaspoon minced fresh ginger
1?2 teaspoon minced fresh chili or hot pepper to taste (optional)
2 cloves garlic, minced
2 cups tomato puree made from 4-5 fresh ripe tomatoes or canned tomatoes
pinch ground coriander (optional)
couple pinches turmeric (optional)
1 teaspoon garam masala
2 teaspoons brown sugar
1 teaspoon salt
1 medium eggplant cut into ˝ inch cubes
1/2 pound Panir Cheese cut into ˝ inch cubes cubes (recipe can be found here)
oil or ghee for frying
basil or cilantro for garnish
Heat 1 tablespoon oil or ghee in large frying pan over moderate heat, sprinkle in mustards seeds, ginger and chili and garlic and fry until aromatic. Add tomato puree then stir in turmeric and coriander.
Lower heat and cook sauce about ten minutes. Add garam masla, sugar and salt and stir.
Heat some oil or ghee in a pan and fry panir cubes in batches. Drain on paper towels.
Spread eggplant cubes on a microwavable plate. Sprinkle eggplant cubes lightly with salt and rub on olive oil or ghee. Microwave on high for 6 minutes. Check cubes to see if cooked and microwave a couple more minutes if needed. If desired you can also drain cubes on paper towels.
Stir in eggplant and cheese into sauce and cook on low another 2 minutes.
Garnish as desired.
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