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Categories: Vegetables, Vegetarian

Smoked aubergine crush

Imagine silky French sauces tinted with saffron and turmeric, speckled with dark mustard seeds, headily flavored with curry leaves and sometimes enriched with coconut milk instead of cream. Add delicate seared scallops, or fresh shrimp and julienned mango -- and ... Read more

Total time: 1 hour, 20 minutes | Serves 4
Note: Adapted from "Le Porte des Indes Cookbook".
  • 1 large (about 1 pound) eggplant
  • 2 teaspoons plus 2 tablespoons oil, divided
  • 1/2 teaspoon black mustard seeds
  • 1 onion, chopped
  • 1 3/4 -inch piece ginger root, peeled and finely chopped (about 1 tablespoon chopped)
  • 1 teaspoon finely chopped red chile (jalapeno or serrano, seeded), or more to taste
  • 1 teaspoon finely chopped green chile (jalapeno or serrano, seeded), or more to taste
  • 1/2 teaspoon turmeric
  • 1/4 cup coconut milk
  • 2 teaspoons lemon juice
  • Salt
  • 1 tablespoon chopped cilantro for garnish
  • A few slivers red chile for garnish

Step 1Heat the oven to 400 degrees. Pierce the eggplant on each side with the tines of a fork and smear with 1 to 2 teaspoons oil. Bake for 50 minutes, or until very tender. Remove from the oven. When the

Step 2eggplant is cool enough to handle, halve it lengthwise, scoop out the flesh and blend or process it to a puree.

Step 3Heat 2 tablespoons oil in a saucepan. Add the mustard seeds and cover immediately to prevent the seeds from popping out of the pan. When the mustard seeds pop, add the onion and cook until translucent. Then add the ginger and chopped chiles and cook for 2 minutes.

Step 4Reduce the heat and add the turmeric, followed by the pureed eggplant. Cook, stirring, over low heat for 15 minutes. Add the coconut milk and stir 2 minutes. Add the lemon juice and salt to taste. Serve hot, garnished with cilantro and julienned chile.

Each serving:
149 calories; 2 grams protein; 10 grams carbohydrates; 4 grams fiber; 13 grams fat; 4 grams saturated fat; 0 cholesterol; 5 mg. sodium.
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