Eggplant is incredibly versatile, can be fried, baked, roasted, grilled, used in stir-fry or as a pizza topping and even pickled. It makes a great addition in many dishes. One of them is with dried prawns, prepared during the monsoon season when fresh fish is scarce. The mild and meaty eggplant in combination with the strong flavour of the dried prawns is mouthwateringly delicious. Served as a side dish with rice and dal or can be eaten with chapatis.
Botanically eggplant is a fruit, which comes in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.
Low in fats and calories, eggplant is rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Has loads of health benefits and it is important to include eggplant in your diet.
Botanically eggplant is a fruit, which comes in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.
Low in fats and calories, eggplant is rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Has loads of health benefits and it is important to include eggplant in your diet.
Savoury Eggplant With Dried Prawns
(Serves 4 or 6)
Ingredients:
1 large eggplant, about 1/2 kg
1/2 cup dried prawns
1 large onion (chopped)
2 green chillies (chopped)
1 large tomato (chopped)
4 large cloves of garlic (chopped)
1/2-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon Karma’s Goan garam masala powder
1 tablespoon vinegar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Cut eggplant into 1-inch pieces, wash and place in salt water for 30 minutes to get rid of any bitterness.
Pinch and discard the pointed tip of the head and tail of the dried prawns. (Do not remove the entire head.) Soak the dried prawns in water to soften them.
Heat oil in a skillet and sauté onion with green chillies. When onion is soft, fry garlic and ginger until fragrant. Stir in the tomato and turmeric powder. When tomato is pulpy, mix in the prawns after draining out the water. Cook for a couple of minutes and then, include the eggplant pieces. Cover and cook on low heat until eggplant almost done. Sprinkle garam masala powder, vinegar and check for seasoning. Add salt, if required.
Garnish with coriander leaves.
Note:
(Serves 4 or 6)
Ingredients:
1 large eggplant, about 1/2 kg
1/2 cup dried prawns
1 large onion (chopped)
2 green chillies (chopped)
1 large tomato (chopped)
4 large cloves of garlic (chopped)
1/2-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon Karma’s Goan garam masala powder
1 tablespoon vinegar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Cut eggplant into 1-inch pieces, wash and place in salt water for 30 minutes to get rid of any bitterness.
Pinch and discard the pointed tip of the head and tail of the dried prawns. (Do not remove the entire head.) Soak the dried prawns in water to soften them.
Heat oil in a skillet and sauté onion with green chillies. When onion is soft, fry garlic and ginger until fragrant. Stir in the tomato and turmeric powder. When tomato is pulpy, mix in the prawns after draining out the water. Cook for a couple of minutes and then, include the eggplant pieces. Cover and cook on low heat until eggplant almost done. Sprinkle garam masala powder, vinegar and check for seasoning. Add salt, if required.
Garnish with coriander leaves.
Note:
- Karma’s Goan garam masala (picture below) can be substituted with regular garam masala powder or East Indian bottle masala powder.
- Regular dried salted prawns can be replaced with the tiny ones (galmbo).
- Either a dash of lime juice, tamarind water or dried kokum petals can be used instead of vinegar.
- Cook eggplant pieces until tender and not soggy.
