Eggplant & Peppers
in Seasoned Ghee
by Kate Heyhoe
Serves 4 as a side dish
1 large Asian eggplant (or 2 small)
1 green bell pepper
2 tablespoons Curry Leaf Tarka, or Seasoned Ghee,
plus 1 teaspoon
1/4 cup chicken or vegetable stock, or canned
4 ounces paneer cheese, crumbled or chopped (optional)
Salt to taste
1. Chop the eggplant and pepper into small dice. Heat 2 tablespoons Curry Leaf Tarka on low heat until melted. Add the vegetables, stir quickly to coat, then raise the heat to high. Lightly brown the vegetables, stirring occasionally, about 3 minutes.
2. Stir in the broth and paneer cheese. Cover and simmer on low until the cheese softens and the broth is absorbed. Just before serving, taste for salt and adjust accordingly. Stir in the remaining 1 teaspoon seasoned ghee. Serve hot.
Kate's Global Kitchen for October 2002:
10/04/02 Ukrainian Mushroom Feasts
10/11/02 Tarka, Ghee and Me: Quick Warm Ups with Indian Spices
10/18/02 New Zealand Spinach, or Bushy Warrigal Greens
10/25/02 Taking the Pumpkin Out of the Pie
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created October 2002