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Eggplant Sambal
Nair Family, Amherst, NH
“Our family’s traditional vegetarian recipe originated in Malaysia. Hope you enjoy this delicious eggplant dish as much as we do with pitas.” Nupur Nair
INGREDIENTS Serves 5 to 7
4 Japanese eggplants
3 tablespoons vegetable oil
1 large yellow onion, chopped
1 small piece ginger, peeled and grated
3 to 4 cloves garlic, minced 1 tablespoon white vinegar 2 1⁄2 teaspoons chili powder 1 teaspoon ground turmeric Salt
2 large tomatoes, diced
1 teaspoon granulated sugar
PREPARATION
1. Slice the eggplant into 1⁄2-inch-thick rounds. Rinse with salted water, drain well and set aside.
2. Heat 1 tablespoon of the oil in a large skillet over medi- um-high heat. Add half of
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the eggplant and cook until lightly browned on both sides. Transfer to a bowl. Warm another 1 tablespoon oil in the skillet, add the remaining eggplant and repeat.
In the now-empty skillet, heat the remaining 1 ta- blespoon oil over medium heat. Add the onion, ginger and garlic and cook until the onion is softened and trans- lucent, about 10 minutes, stirring occasionally.
Add the vinegar, chili pow- der and turmeric and cook until fragrant, about 1 min- ute. Season with salt, add the tomatoes and cook until mixture starts to thicken slightly, about 20 minutes.
Return the eggplant to the pan and continue cooking until softened, about 10 minutes. Stir in the sugar and adjust seasoning with additional salt, to taste.
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