Lake Palace Hotel's Aubergine
By: Yuna Wu
Published: Thursday, December 10, 2009 - 4:09pm

Ingredients




1 inch cube of fresh ginger, peeled and coarsely chopped
6 large cloves garlic, peeled
1/4 cup water
1 3/4 pounds eggplant (1 large or 2 small)
1 1/2 cups vegetable oil
1 teapoon whole fennel seeds
1/2 teaspoon kalonji or whole cumin seeds
3 mediums tomatoes, peeled and inely chopped
1 tablepoon ground coriander seeds
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt

Preparation

1 Puree ginger and garlic in a food processor along with 1/4 cup of water. 2 Cut eggplant into 3/4 inch thick slices. 3 Et a sieve over a bowl. 4 Heat 1/2 cup of oil in a deep frying pan over medium-high heat. 5 When hot, cover the pan with eggplant slices in a single layer. 6 Turn the eggplant slices when browned. 7 Remove the slices from the pan once you've browned both sides and place them in the sieve. 8 Add 1/2 cup of oil to the frying pan and heat it. 9 Brown a second batch of eggplant slices. Continue until you've finished browning all eggplant slices. 10 Let the eggplant drain for an hour. 11 Heat 3 tablespoons of oil over medium heat. 12 When hot, put in fennel seeds, kalonji or whole cumin). 13 As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the choppe dtomato, ginger-garlic mixture, coriander, turmeric, cayenne and alt. 14 Sitr and cook for 5-6 minutes, mash the tomato with the back of a slotted spoon. 15 Turn the heat up slightly and continue to stir and cook until the spice mixture resembles thick paste. 16 Place the fried eggplant slices into the mixture. 17 Cook on medium-low heat for 5 minutes. 18 Cover the pan, turn the heat to very low and cook another 5-10 minutes. 19 Lift the eggplant out of the pan with a slotted spoon to serve. 20 If you wish to serve it cold, you may store the dish with all its oil in the refrigerator.

About


Recipe from master chef Shankerlal of the Lake Palace Hotel.