eggplant
Shahi Baingan
- Fry the chopped cashews and raisins in a bit of oil or ghee. Set aside.
- Fry the thinly sliced onion in a bit of oil or ghee until carmelized. Set aside.
- Fry the finely chopped onion until it is soft and translucent.
- Add the ginger and garlic and continue cooking.
- Add the chopped tomatoes and spices.
- Fry till the tomatoes become pulpy and the oil begins to separate from the masala.
- Add the pieces of eggplant and 1/2 cup of water. Stir to coat the eggplant well with the fried masala.
- Cook until done but not mashed.
- Add salt to taste.
- When done, mix in fried raisin/nut mixture and carmelized onions.
- Garnish with chopped fresh coriander.
Lasagne, Eggplant
INGREDIENTS:
* 1 1/2 pounds eggplant, thinly sliced
* vegetable spray
* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 16 ounces sliced mushrooms
* 9 lasagna noodles
* 1 jar (16 ounces) spaghetti sauce with vegetables
* 8 ounces ricotta cheese, part-skim
* 4 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
PREPARATION:
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender.
Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.
