Eggplant with Poblano Peppers
Recipe adapted from Soma Rathore ECurry blog
Ingredients
3 Asian eggplants or 1 large globe-shaped eggplant
1 large red or yellow onion
2 poblano peppers (may be substituted with any large peppers)
4 cloves of garlic chopped & mashed
2 inch ginger, grated
4 whole dry red chili pepper
4 tablespoons soy sauce
1/2 cup tomato puree or finely diced tomato
1/2 teaspoon turmeric
Salt
Green onions or scallions, or cilantro for garnish
4 Tablespoons oil
Instructions
If using Asian eggplant, slit them into 4 verticals and then chop them in 2-inch length. If using globe eggplant, slice in half or in planks and then create 2-inch wedges. Sprinkle salt on the wedges and set aside.
Cut the poblano peppers into half, deseed, and slice then into strips.
Heat oil in a flat, thick-bottomed pan. Add the dry peppers. When they become dark brown, add the sliced onions, the poblano pepper strips, and mashed garlic. Fry at high heat till the onions and peppers start to brown.
Add the eggplant, tomato, ginger, and turmeric and toss until everything is coated with oil and onions. Cover and cook till the eggplants are soft, but not mushy, and still retain their shape. Uncover and add salt and soy sauce and fry at high heat till the liquid reduces.
Garnish with chopped scallions or green onions or cilantro. This dish goes well with rice, or in a pita pocket.
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