October 6, 2009

Indian-inspired Eggplant and Okra

-1/2 lb okra, washed and sliced into 1 cm or thinner rounds
-4 small japanese eggplants, sliced into 1 cm rounds and quartered (or chopped)
-1 white onion, chopped
-2-3 sliced jalapenos
-1 t cumin seeds
-1 T ground turmeric
-1 t ground cumin
-1 t habanero garlic powder (feel free to sub chili powder plus garlic powder, or better yet, a couple cloves of garlic minced and added to be sauteed with the onions, I was just lazy)
-1 t ground coriander
-1 t ground curry powder
-2 T vegetable oil
-1 T dark sesame oil
-2 T slow-roasted tomatoes oil (aka, pre-cooked olive oil with spices of choice and tomato drippings... if not available use olive oil or whatever strikes your fancy)
-3 small tomatoes, chopped (feel free to sub a can of stewed tomatoes, I'm sure it would be fine)
-2 T sea salt

1. Heat vegetable oil and sesame oil over medium-high heat and add onions. Sautee briefly and then mix in all dry spices. Cook onions 'til almost translucent and enjoy the aromatic blend.

2. Add okra, sliced jalapenos, and sea salt, stir and cook for 3-5 minutes. Add eggplant. Stir and continue to cook 'til okra is tender and breaks with a spoon. Lower heat to medium/low.

3. Add tomatoes the tomato oil and continue stirring (or, if missing, the can of stewed tomatoes and/or olive oil until the appropriate level of moisture is reached).

4. Stir and continue to cook on medium low until eggplant can be easily pierced in half with a spoon.

5. Turn off and remove from heat. Continue to stir and serve shortly thereafter. Enjoy!

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