This has been a great summer for eggplant, and here in our garden we have had a plethora of these black beauties. And since I am going to miss them this winter, I made a big batch of Punjab Eggplant to freeze.
We came about this recipe from a Tasty Bite and really enjoyed the unique barbecue flavor. I have tweaked the recipe slightly to be a little more filling for a dinner. Enjoy!
2 medium eggplants
2 medium onions
1 large tomato (approximately 1.5 cups chopped)
3 tbsp olive oil
1 cup re-hydrated beans of your choice
1 clove garlic, minced
1 tsp coriander
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne powder
1 tbsp dried cilantro or 2 tbsp fresh chopped
1 tsp garlic salt
1) Slice eggplant and place center down on a greased baking pan. Cook in oven at 400 degrees for 30 minutes or until eggplants are soft to the touch. When cool enough, scrape out eggplant flesh, mash and set aside. (You can do this step a day ahead of time and just put eggplant flesh in the fridge)
You can also chop up 1 of the eggplants and place it in a greased oven dish. Then roast it at 400 degrees for 30 minutes and have a more broiled eggplant. This way will make the overall dish a little chunkier, but YOU HAVE TO HAVE AT LEAST ONE OF THE EGGPLANTS ROASTED IN THE MANNER MENTIONED ABOVE in order to have a good sauce.
3) Add all the spiced except the Garam Masala and continue to saute another minute until fragrant.
5) Remove cover, add beans and Garam Masala and continue to cook 5 more minutes.