Eggplant-Shallot Stew

Name: Eggplant-Shallot Stew
Yield: 6
Ingredients: 1 tablespoon canola oil; 1 tablespoon coriander seeds; 1 dried red chile, such as Thai, cayenne or chile de arbol; 1 teaspoon tamarind concentrate or juice of 1 large lime; 1 cup water; 1 teaspoon black or yellow mustard seed; 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (6 cups); 1 cup thinly sliced shallots (about 3 large); 1/2 teaspoon salt; 2 tablespoons finely chopped fresh cilantro

Eggplant-Shallot Stew was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/eggplant-shallot-stew-recipe-9709.aspx" target="_blank">www.cooking.com.</a>

"This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish...."

INGREDIENTS

•

1 tablespoon canola oil

•

1 tablespoon coriander seeds

•

1 dried red chile, such as Thai, cayenne or chile de arbol

•

1 teaspoon tamarind concentrate or juice of 1 large lime

•

1 cup water

•

1 teaspoon black or yellow mustard seed

•

1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (6 cups)

•

1 cup thinly sliced shallots (about 3 large)

•

1/2 teaspoon salt

•

2 tablespoons finely chopped fresh cilantro

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes