Roasted Eggplant with Spinach
Ingredient/What to do with it

Temporary text version

One day before serving

Chopped cloves of garlic, a little ground 
fennel, teaspoon of vinegar, tablespoon 
of yogurt/Mix these marinade ingredients 
together

Whole eggplant/Make four or more lengthwise slits with 
a sharp knife. Rub in marinade. Seal 
eggplant in al-foil and bake for one 
hour in a 350 oven. Keep overnight in 
refrigerator

75 minutes before serving

Teaspoon black mustard seed, pinch 
cumin seed, bay leaf. Crushed red 
pepper according to preference./Sauté in hot oil in a large skillet. Add the mustard seeds first and when they 
have popped for a few seconds add the other spices and sauté for a few additional seconds.

One onion peeled and a 1" cube of ginger both finely chopped. / Add to the spice mix and sauté till the onion is golden brown.
Ground turmeric and or paprika Add and sauté 15 - 30 seconds.

The eggplant - peeled and cut into 1" pieces./Add and sauté 3 minutes.

One bunch spinach, cut in 1" wide strips/Add and sauté a minute.

1 to 11/2 cups chopped tomato, 1 cup well cooked garbanzos, blended and 1/2 cup or whole garbanzos also well cooked./Stir in, cover, and simmer-15 - 30min.

Serve with plain white rice.



Anil Mitra
May 30, 1998