Sunday, April 8, 2012

Golden Eggplant with Green Pea Sauce

We loved watching Bal Arneson's Spice Goddess show on Cooking Channel every Saturday morning as we ate breakfast until the wise minds on the network decided Paula Deen would be a better fit for the time period. Since I personally suffer something resembling a seizure whenever I hear Deen's name or voice (something like Kramer did with Mary Hart) we've had to look elsewhere for media content at that time of the week. I really do miss Bal's show though.
Here is a take on a dish Bal did that always intrigued me. As we needed a side dish for the Lamb with Spinach I made recently, this was an opportunity to check it out.

Chickpea flour batter
Frozen peas seemed to be a reasonable substitute for fresh here
Yogurt blender heaven
Pea sauce!
All the little eggplants slices lined up in a row and ready for deliciousness
Eggplant starting to realize its purpose on earth
Now tell me that doesn't look scrumptious!
Servings: 4

Ingredients:
Batter:
1/2 cup chickpea flour
1 tablespoon garam masala
1 teaspoon ground fennel seed
1 teaspoon ground cardamom
1 teaspoon Spanish paprika
salt
1/2 cup natural yogurt (I use Greek)
1 tablespoon fresh lemon juice
water, as needed

Eggplant:
2 tablespoons vegetable oil (grapeseed)
1 medium to large eggplant

Green Pea Sauce:
2 cups fresh/frozen peas
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
fresh cracked black pepper
1/2 cup natural yogurt
1/2 cup water, or more as needed



Directions:
Batter:
In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.

Eggplant:
Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.

Green Pea Sauce:
Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.




So. did you try this recipe? If so, add your comments and/or questions below!