Mashed Eggplant With Peanuts And Spices

Yes, this is my third post of the day, what can I say, I love a mid week public holiday.

This recipe was somewhat of a miracle for Phillip and I. It really came through in the clutch. We had asked Paul to buy us some eggplant and g-nuts from the market a few months back, and when he came home, he had enough eggplant for us to eat for a month, and the g-nuts he had brought were the pounded kind for g-nut sauce. (For the record, it was totally my bad on the g-nuts, I had not specified and assumed he knew I meant the whole ones. Phillip and I were on a major different flavor roasted g-nut kick at the time) I was so overwhelmed with what to do with a mountain of eggplant and a kilo of pounded g-nuts, that I frantically begain searching for eggplant and pounded nut recipes. Everything I found either called for peanut butter or for an oven to bake in, and I had neither. Then we came upon this gem, which we have made a million times and have served to two sets of happy guests. We even liked it enough to buy more pounded g-nuts. :)

Simmer in water about 8 minutes, until very soft:

1 medium unpeeled eggplant, chopped in large chunks (about 5 cups)

Drain off the water and mash the eggplant in a bowl.

Add:

2 Tablespoons crushed roasted peanuts

2 Tablespoons fresh chopped cilantro (optional)

In a saucepan, heat:

1 1/2 Tablespoons vegetable oil

1 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, (or if not using seeds, a minute later) add to the saucepan:

3 Tablespoons onion, chopped

1/4 hot pepper (optional)

1/2 small clove garlic

1/4 inch cube fresh ginger, grated (or powder)

1 1/2 teaspoons coriander/cumin powder

1/2 teaspoon salt

1/4 teaspoon garam masala

1/4 teaspoon hot red pepper powder (opt.)

1/8 teaspoon turmeric

pinch cumin seeds

saute until the onions are lightly browned.

Add the eggplant mixture to the saucepan; combine, remove from the heat, and serve.

We never follow the spice measurements, we put in what tastes right. If you don't have one of the spices, no big deal.
Our favorite way to eat this is with chapatis.