This is a little bit off the wall, but it is technically a 'sauce'.
Your house is guaranteed to smell like an old Pakistani woman's kitchen upon completion.
Eggplant Curry
3- medium eggplants
3- large tomatoes
2- large onions
any- chillis to taste. I used a couple habaneros. Bhut Jolokia would be ethnically correct.
Couple cloves of garlic
Curry powder- I used hot madras, a dash of tumeric, a couple dashes of ginger.
Salt to taste
First, I chopped all ingredients finely, after skinning the eggplant.
Add a good dash of olive oil to the pan, add all ingredients, and simmer with lid on for three hours or so. Add spices after two hours.
p.s. One reason to save the spices for later, is you DO NOT WANT to miss the incredible aroma of sauteing eggplant, tomato, peppers, garlic and onion. You will advance to previously undreamed of states of culinary nirvana if you walk through this process as I have laid it out.
Every half hour or so, mash ingredients up and return to simmer.
Once getting to a good mash, it's time to add the spices.
The mash is great on as many dishes as your imagination will conjure up, I would recommend a bed of rice and sauteed chicken breast for starters.
I got a wild hair and poured mine over a bed of shrimp.
Back in my martial arts days in Houston, before I broke my back, (I can still kick your ass.) I trained extensivly with a couple of Pakistani brothers who went on to compete in the junior olympics in Korean Tae Kwon Do. While we beat the living $(^# out of each other in the back yard, their mother cooked for us. This dish is my ode' to her, and the smells peel back the years and take me back to those days.
Your house is guaranteed to smell like an old Pakistani woman's kitchen upon completion.
Eggplant Curry
3- medium eggplants
3- large tomatoes
2- large onions
any- chillis to taste. I used a couple habaneros. Bhut Jolokia would be ethnically correct.
Couple cloves of garlic
Curry powder- I used hot madras, a dash of tumeric, a couple dashes of ginger.
Salt to taste
First, I chopped all ingredients finely, after skinning the eggplant.
Add a good dash of olive oil to the pan, add all ingredients, and simmer with lid on for three hours or so. Add spices after two hours.
p.s. One reason to save the spices for later, is you DO NOT WANT to miss the incredible aroma of sauteing eggplant, tomato, peppers, garlic and onion. You will advance to previously undreamed of states of culinary nirvana if you walk through this process as I have laid it out.
Every half hour or so, mash ingredients up and return to simmer.
Once getting to a good mash, it's time to add the spices.
The mash is great on as many dishes as your imagination will conjure up, I would recommend a bed of rice and sauteed chicken breast for starters.
I got a wild hair and poured mine over a bed of shrimp.
Back in my martial arts days in Houston, before I broke my back, (I can still kick your ass.) I trained extensivly with a couple of Pakistani brothers who went on to compete in the junior olympics in Korean Tae Kwon Do. While we beat the living $(^# out of each other in the back yard, their mother cooked for us. This dish is my ode' to her, and the smells peel back the years and take me back to those days.
