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Title: Kerala Theeyal

2 C eggplant, cut in 1-inch cubes
3 T vegetable oil
1/4 t turmeric
1/4 t chili powder
1/2 C grated unsweetened coconut, toasted
1/4 t ground black pepper
1 t salt
1 C water
1/4 C lemon juice
1 - small onion, finely chopped
1 T green pepper, finely chopped
1/8 t fenugreek seed
1/8 t mustard seed

Heat 2 tablespoons of vegetable oil and put in the eggplant cubes. Sprinkle on the turmeric and chili powder and fry for 2-3 minutes, stirring constantly.

Add the grated coconut, which has been toasted previously a golden brown in the oven, to the eggplant. Put in black pepper, salt, and water Mix well and simmer about 10 minutes.

Meanwhile, fry mustard and fenugreek seeds in the remaining tablespoon of oil until they pop. Put in the onion and brown. Add to the eggplant along with the lemon juice. Stir thoroughly and simmer another 5 minutes or until the eggplant is quite tender.


From A Taste of India
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Title: Eggplant Curry

2 - medium onions, chopped
4 T vegetable oil
3 - cloves garlic, crushed
2 T green pepper, finely chopped
1/2 t grated fresh ginger
1/2 t chili powder
1/2 t turmeric
1 - large eggplant, cut in 1-inch cubes
3 - large tomatoes, chopped
1 t salt

Saute onions in hot oil until golden. Add garlic, green pepper, ginger, chili powder, and turmeric. Fry for 2-3 minutes. Put in eggplant cubes and fry for several minutes, stirring constantly. Add a little water and simmer 5 minutes. Add tomatoes and salt. Cover and simmer over very low heat about 10 minutes, stirring occasionally.


From A Taste of India
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Title: Spicy Eggplant

3 - small eggplants
6 T vegetable oil
1 T ground coriander
1 t chili powder
1/4 t turmeric
1 - green chili, finely chopped
3 - large onions, thinly sliced
3 - cloves garlic, crushed
1/2 C grated unsweetened coconut
2 - lemons, juice and pulp
1 t salt
1 - bay leaf
1 t toasted sesame seeds, crushed
1 C water
1 t mustard seeds
1 t brown sugar
2 T fresh cilantro, chopped

Cut the eggplants in quarters lengthwise. Brown them in 4 tablespoons of the hot oil. Remove from skillet and set aside.

In remaining 2 tablespoons of oil, fry the coriander, chili powder, turmeric, green chili, onions, and garlic for 5 minutes. Add coconut and fry another 2-3 minutes. Put in the lemon juice and pulp, salt, bay leaf, sesame seeds, and water. Stir well.

Add eggplant quarters. Cover and simmer until eggplant is very tender and sauce is thickened. Add brown sugar and mustard seeds which have been fried in a little oil until they pop.

Mix well an garnish with cilantro.


From A Taste of India
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Title: Eggplant Cutlets

1 - large eggplant
0 - ground black pepper
1/4 C olive oil
1 - large clove garlic, peeled
1 - jar marinara sauce
1/4 C pitted kalamata olives, chopped

Cut cross-wise large rounds from the eggplant, sprinkle with salt, and set in a colander to drain for 30 minutes. Rinse the eggplant slices and drain well between paper towels. Season on both sides with pepper.

In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Remove and discard the garlic.

Add the eggplant and cook until nicely browned, about 4 minutes on each side. Transfer to a serving platter and top with the marinara sauce. Sprinkle evenly with the olives and serve at once.

From Vegan Italiano
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Title: Eggplant and Black Olive Crostini

1 1/2 C water
1/2 C red wine vinegar
2 - peppercorns
1 - bay leaf
1 - clove garlic, peeled
1/4 t salt
1 C cubed, peeled eggplant
3/4 C pitted kalamata olives
2 T olive oil
0 - ground black pepper
0 - baguette rounds

Combine the water, vinegar, peppercorns, bay leaf, garlic, and 1/4 t salt in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer uncovered for 15 minutes. Add the eggplant and return to a boil, then cook, stirring occasionally, until eggplant is tender. Drain well, pat dry between paper towels.

Place the eggplant, olives, oil, salt, and pepper in a food processor and pulse until slightly chunky. Serve at room temperature with toasted bread.

From Vegan Italiano
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