Golden Eggplant With Green Pea Sauce
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Chickpea Flour1 tbsp
Garam Masala1 tsp
Fennel (ground)1 tsp
Ground Cardamom1 tsp
Spanish Paprika1 pinch
Salt1 cup
Yogurt1 tbsp
Lemon Juice (fresh)2 tbsps
Grapeseed Oil2 cups
Pea (fresh)1 tsp
Ground Cumin1 tsp
Ground CorianderDirections:
1
In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well
2
The mixture should have a pancake batter consistency
3
If it seems too thick, add a little water to thin it out
4
Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil
5
Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total
6
If they start to get too brown, turn the heat down to medium
7
Serve the eggplant with the Green Pea Sauce
8
To make Green Pea Sauce: Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth
9
It should be a thick saucy consistency
10
Add a little more water if it seems too thick
11
Yield: Approximately 3 cups