Yield: 4 Servings
Measure | Ingredient |
---|---|
1 medium | Eggplant, cubed |
\N \N | Salt |
1 large | Spanish onion, chopped |
2 tablespoons | Ghee |
1 tablespoon | Grated ginger |
1 tablespoon | Cumin |
2 teaspoons | Coriander |
1 teaspoon | Cinnamon |
½ teaspoon | Turmeric |
⅛ teaspoon | Cayenne |
⅛ teaspoon | Ground cardamom |
½ teaspoon | Salt |
½ cup | Apple juice |
1 cup | Water |
10 ounces | Spinach, washed, stemmed |
2 \N | Red bell peppers, cubed |
1 tablespoon | Lemon juice |
Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes.
In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly.
Rinse eggplant. Add to the pot along with the apple juice & water.
Cover & simmer over low heat for 10 to 15 minutes.
In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle.
Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes.
Serve over rice toped with toasted cashew nuts.
"Sundays at Moosewood Restaurant Cookbook"