Tomato-Chickpea Curry in Eggplant Shells

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* Exported from MasterCook *

 

Tomato-Chickpea Curry in Eggplant Shells

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Vegan

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants (1 to 1 1/2 pounds each)

2 tablespoons (2 to 3) vegetable oil, divided

Salt to taste, plus 1/4 teaspoon

Freshly ground pepper

2 tablespoons brown mustard seeds (they're actually -- reddish

brown)

2 cups coarsely chopped onions

1 1/2 tablespoons mild curry powder, such as Merwanjee -- Poonjianjee

& Sons

plus more if needed

1 15-ounce can diced tomatoes with liquid

1 1/2 cups cooked chickpeas or one 15-ounce -- can drained

1/2 cup dried, sweetened, grated coconut

cayenne

chopped cilantro, for garnish -- optional

 

Set the rack in the middle of the oven and preheat to 450º F. Lightly oil

one or two roasting pans large enough to hold the eggplant halves in one

layer. Add 1/8 inch of water.

 

Leaving the stem intact, halve the eggplants lengthwise. Use the tip of a

paring knife to score the flesh side deeply in a crisscross patter. Brush

the cut side with oil, season with salt and pepper, and set flesh side down

in the roasting pans. Brush the skins with oil.

 

Roast until the eggplants are tender and easily pierced with the tip of a

paring knife., 18 to 25 minutes. (Check after 10 minutes and add more water,

if needed.) When the eggplant are cool enough to handle, use a paring or

grapefruit knife to create a 1/2-inch " wall " all around and then scoop out

the flesh. Coarsely chop the flesh (including seeds) and set aside. Lightly

season the eggplant shells with salt and pepper, and reserve them in a warm.

place.

 

To prepare the filling, first toast the mustard seeds: Heat 1 tablespoon of

oil in a large, heavy saucepan over high heat. Stir in the mustard seeds,

cover the pot, and leave the heat turned to high. Listen carefully; as soon

as you hear the mustard seeds begin to pop against the lid, turn off the

heat (remove to a cool burner if using an electric stove), and wait for the

popping to subside. Most of the seeds should now be grey.

 

Stir the onions into the mustard seeds and cook over medium-high heat,

stirring frequently, until the onions start to brown, 4 to 5 minutes. Add a

bit more oil during this time if the onions are sticking. Stir in the curry

powder and cook for 10 seconds. Then add the tomatoes, chickpeas, coconut,

reserved eggplant flesh, salt and cayenne to taste. Cover and simmer over

medium heat, stirring occasionally, until the chickpeas develop a curried

flavor, about 15 minutes. during this time, add more curry and salt, if

needed, and stir in a few tablespoons of water if the mixture becomes dry.

 

Mound the filling into the eggplant shells. (If you have a little extra

filling, enjoy a snack.) Garnish with a sprinkling of cilantro, if you wish,

and serve immediately.

 

Other Ideas:

If you're not fond of coconut, feel free to leave it out. (You may need less

salt.)

 

Substitute diced tomatoes with green chiles for the plain tomatoes.

 

 

 

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