Spiced Codfish With Roasted Eggplant Puree And Tomato Essence With Curry Onion Rings Recipes

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EXOTIC BRINJAL (SPICY EGGPLANT)

It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.

Provided by meenal

Categories     Side Dish     Vegetables     Eggplant

Time 55m

Yield 6

Number Of Ingredients 18



Exotic Brinjal (Spicy Eggplant) image

Steps:

  • Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  • Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  • Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g

2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves

BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 13



Bacalao Guisado con Berenjena (Stewed Codfish with Eggplant) image

Steps:

  • Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
  • Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
  • Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Salted cod
1 eggplant
1 Vidalia onion
1 red pepper
1 green pepper
Parsley (preferably fresh)
Green olives with a little of the juice
Olive oil
1 clove garlic
Recaito - cilantro-based seasoning (optional)
2-3 fresh tomatoes
1 Tbsp tomato paste
1 can (4 oz.) tomato sauce

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