May Bake Quest #7

-You’re currently reading “April Bake Quest #7,” an entry submitted to Life in the Sonoran Desert.

I love eggplant! Yabadabadoo!! I confess, I am addicted to eggplant. So when I say I am addicted. I am not kidding. I found this recipe several years ago in the reader recipe section of Woman’s World Magazine, and it has become one of our favorite sauces recipes. So, let me share with you this really very simple sauce that can be prepared as in about 15 minutes.

As you may or may not know, Eggplant belongs to the nightshade family that encompasses members like the poisonous Jimson weed or Datura as well as Belladonna, also poisonous and sometimes called Deadly Nightshade. The eggplant, itself, during its immature growth stage, contains toxins that can cause illness. Historians believe the eggplant may have its origins in India, but early written accounts from a 5th century Chinese record on agriculture called the Ts’i Min Yao Shu indicate its cultivation in China. They are rich in calcium, iron and potassium; they also have magnesium, vitamin C, vitamin E and other nutrients. Not so bad for this delicious purple pouch vegetable, Uh? Well, this is a good option if you just want to increase your intake of vegetables for health or budget’s sake. 😉

Dear readers let me tell you, honestly. The eggplant sauce was so creamy, so delicious and flavorful! This recipe can be served with rice as a main dish vegetarian meal or it can be served as a side dish with meat.

Spicy Eggplant Sauce
5 medium eggplants
1 onion, finely chopped
¼ cup olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon of chilli powder
2 large plum tomatoes, peeled and thinly chopped
4 cloves of garlic, mashed
Salt/black pepper

With a thin-bladed knife, cut slits in the eggplant (otherwise it is liable to explode) and roast over an open flame until soft, rotating when necessary. Remove and allow cooling a little before splitting in half and scooping out the flesh. Heat the oil in a non-stick frying pan, add the peeled tomato, garlic, onion, coriander and cumin and stir over a low heat for a couple of minutes. Add the eggplant pulp and mash it with a fork to the pan, sprinkle it with the sweet paprika, chili powder, salt and freshly ground black pepper and cook on low heat while mixing occasionally until you have a creamy puree. Scoop the puree into a bowl, garnish with fresh thyme and serve with pita bread, tortilla chips or vegetables.

About zoom50

“It’s amazing how people can get so excited about a rocket to the moon and not give a damn about smog, oil leaks, the devastation of the environment with pesticides, hunger, disease”
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2 Responses to May Bake Quest #7

  1. akamonsoon says:

    Oh yum! I love eggplant too. Thanks for including the history of it. I was told a long time ago that the Native American used the skins to make dyes. Not sure how true that is or how or when it made it’s way over to the US but I’m glad it did! My Mom made a mean eggplant parm when I was growing up and I’ve been hooked ever since.

    • zoom50 says:

      This is true, Monsoon. They used blackish-purple eggplants skins to make a cosmetic dye. Eggplant parmesan is one of my favorite dishes, too! I love eggplant parm and my husband loves chicken parm… 🙂

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