Kate Heyhoe

Kate's Global Kitchen


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
     low-sodium broth
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.



Curry Leaf Tarka, or Seasoned Ghee

Eggplant & Peppers in Seasoned Ghee


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.

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