LOCATION: Recipes >> African >> Eggplant Kottu
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Eggplant Kottu
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Eggplant Kottu (Africa)
Servings: 8
1/2 cup canned black-eyed peas, drained
1/4 teaspoon ground turmeric, divided
4 eggplants, stemmed, peeled, sliced lengthwise
1 1/4 cups water
1/8 teaspoon salt
1 cup flake coconut
1 tablespoon minced seeded green chile peppers*
1/2 teaspoon ground cumin
1 tablespoon vegetable oil
3 red chile peppers, seeded and chopped
1 tablespoon crushed bay leaves
1 teaspoon mustard seed
1 tablespoon lemon juice
2 tablespoons ground coriander seeds
1/8 teaspoon salt
2 tablespoons chopped fresh cilantro
Combine black-eyed peas and half of the turmeric in a medium
saucepan; heat thoroughly, mash and set aside. Simmer eggplant with
water, remaining half of turmeric and salt in a large saucepan
until tender, about 10 minutes. Stir in black-eyed peas. Add
coconut, green chile peppers and cumin; mix well. Heat oil in a
skillet and add red chile peppers, bay leaves and mustard seed.
When mustard seeds stop cracking, add eggplant mixture. Stir in
lemon juice, coriander seeds and salt; mix well. Serve garnished
with cilantro and with Basmati rice.
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