Spicy Almond Stew With Ginger and Tomato [Eggplant]
1 medium-size eggplant, peeled and cut into 1/2-inch dice
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup oil
2 shallots, thinly sliced
2 inches fresh ginger, peeled and minced
1 to 2 jalapeņo chilies, seeded and minced
1 onion, chopped
1/3 cup tomato paste
1 small (14.5 ounce) can diced tomatoes, preferably roasted
4 cups vegetable stock or water
1/2 cup natural unsweetened almond butter (creamy or chunky)
1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then
sliced 1/2-inch thick
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish
Chopped roasted salted almonds, for garnish (optional).
1. In a colander, toss eggplant with 1 teaspoon salt; set aside for 30
minutes. Rinse, drain well and set aside. In a small bowl, combine cumin,
coriander, turmeric and cayenne; set aside.
2. In a large pot, heat 3 tablespoons oil over medium-high heat. Add
shallots and fry, stirring often, until soft, crisp and caramelized, about
10 minutes. Using a slotted spoon, transfer shallots to a large bowl,
leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring
often, until lightly browned and just tender, about 10 minutes. Transfer to
bowl with shallots.
3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add
ginger and chilies and cook, stirring for 30 seconds. Add spices and cook,
stirring, 30 seconds more. Add onion and cook, stirring to scrape up any
browned bits, until softened and translucent, about 5 minutes. Add tomato
paste and cook, stirring, 1 minute.
4. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling
of salt. Bring to a boil and cook 5 minutes. Place almond butter in a medium
bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then
pour mixture back into soup.
5. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes,
until vegetables are tender. Turn off heat and stir in lemon juice and
chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve
in bowls garnished with cilantro leaves and chopped almonds, if desired.
Yield: 8 servings.
Posted by JoeSpareBedroom (dishborealis/yahoo.com) to rec.food.cooking on
31 Jan 2007. Adapted to paleo.