I become by no means virtually crazy about eggplant till a few years ago, however now I regularly find myself attracted to recipes that show off this flexible vegetable. Although it doesn't have a good deal flavor in itself, it becomes spongy whilst cooked and fantastically absorbs aromatic spices and melds properly with the alternative components it's mixed with. Those that think they do not like eggplant are very probably to trade their thoughts after feasting on this casserole.
Essentially a vegetarian version of "Country Captain", a famous curried dish within the Southern states that usually contains chook and is served with rice, eggplant is here used in location of the fowl. The Indian influence is obvious. How could I withstand spiced up eggplant with loads of greens and chickpeas? Often made at the stovetop, this one is baked. As that is one of the coldest winters I can don't forget, I were searching out masses of excuses to turn at the oven in recent times.
I nearly decided to skip the almonds, because of laziness on my element, but I'm satisfied I did not, as they may be a perfect garnish for the casserole for textural and nutty comparison. I used my personal vibrant combo of curry powder. I endorse you attempt it as it's smooth to make and could preserve for an amazing few months in a nicely-sealed jar. I've also protected some homemade fiery curry paste, but this is optional. As a spice fiend, I introduced it for some more kick. Traditionally, Country Captain is served with rice, however I idea some nutty quinoa become a perfect replacement.
More dishes offering eggplant from Lisa's Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal
0 comments:
Post a Comment