Eggplants with apples
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Eggplant |
| 2 | larges | Granny Smith apples |
| ¼ | teaspoon | Fennel seeds, ground |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Cayenne |
| ½ | cup | Mustard oil |
| ⅛ | teaspoon | Asafetida |
Directions
Cut eggplants into ¾" slices. Cut apples into wedges & core.
Combine fennel, salt, turmeric & cayenne in a small bowl & add 1 tb water. Mix into a paste.
Heat oil in a large skillet til lvery hot. Add asafetida, follwed immediately by apple. Brown lightly & then remove. Add as many eggplant slices as yuo can & brown both sides. Set aside with the apple. Do all the eggplant in this way.
Return eggplant & apple to skillet & add paste. Turn heat to low & fry gently for 10 minutes. Serve by placing eggplant & apple in a serving dish, leaving as much oil behind as possible.
Madhur Jaffrey, "A Taste of india" Submitted By MARK SATTERLY On 05-15-95