I have known of Asha from Food Fashion Party for a long time. Just as I have of other blogs in these 3 years of blogging. But it is only recently that I have learned how important it is to let the bloggers or the posts I like, know how much I like them. Because we all want to be appreciated. Just as I do.
I love Asha’s Indian cooking and also her ability to make the long hours she undoubtedly spent in the kitchen look so easy. Its a knack my mom had, to whip things up at a moments notice. I think she possesses that ability. And her pictures and her dishes just look incredible. SO if you hadn’t figured it out already I am a big fan!
She has come up with a fantastic looking dish that would, in my opinion look great on any Christmas table.
Thank you Asha! <3
If you’ve followed Rakhee and her blog for a while you know her blog has a magical aura to it.
Her moody pictures just speak to you and her approach to food is simple with a twist and is very elegant. Her blog has some fantastic recipes and one of my favorite is her Chickpea Salad.
When Rakhee asked me to do a Guest post for her, I was excited and definitely wanted to make something that she likes. When I asked her what she would prefer, ‘Eggplant’ is what she said. Now, I don’t make eggplant a lot. That being said, I do make a couple and love them both.
I am sharing the fancier one of the two. It is recipe inspired by eggplant rolls just fusionized. This curry does take a few steps, but is not fussy at all. As one of my friends said, ‘it is a dish even a non-eggplant lover would enjoy’.
Thinly cut eggplant, baked and rolled with some potato mixture and add to this a wonderful light creamy smooth curry. It is a dish you can entertain with for sure.
All the components of the dish work very well and they do have some complex flavors but don’t fight each other. Make a lot of it, this is going to be a winner!
- 3 eggplants
- For the Stuffing
- 3 potatoes cooked and mashed
- ½ cup peas cooked
- 2 tbsp chickpea flour
- 2 tbsp white sesame seeds
- 3 tbsp roasted peanuts
- ½ tsp garam masala powder
- ½ tsp chaat masala
- 1 tsp red chilli powder
- ½ tsp salt
- For the Tomato Almond Curry
- 1 small red onion
- 3 tomatoes
- ⅓ cup almonds
- 4-5 whole dried red chillies
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
- 2 tsp ginger garlic paste
- ⅓ tsp garam masala
- 1 tbsp kashmiri red chili powder(more or less according to your taste)
- salt to taste
- Grated paneer to top it off
- For the curry, in a saucepan add 2-3 cups of water and add the onion, tomato, red chillies, almonds, cumin and salt. Bring it to a boil and simmer uncovered for 15-20 minutes. Turn off the heat and let cool completely before grinding it to a fine paste along with the water that it boiled in. You can use some water to grind it.
- Keep a non stick pan and add the oil. let get hot and add the ginger garlic paste and saute it on low heat for a minute and then pour the ground paste. Add the kashmiri red chilli pwder and salt and keep stirring. Let it boil. If the curry is too thick, add 1 cup of water. Leave in on medium heat to cook and reduce.
- Meanwhile, slice your eggplant lengthwise and put it on a sheet pan. Sprinkle with some salt and pepper and bake it at 350°F/175°C for 10-15 minutes. Take it out and let cool.
- For the stuffing, keep a flat bottomed pan on medium heat and add the chickpea flour and slowly roast it until the raw flavor has gone. It will take about 5-10 minutes. You can add a tsp of oil if you like. Then add the sesame seeds, peanuts, garam masala powder, red chili powder, salt and mix well and coarsely grind it and set aside.
- In a pan, add the potato, chickpea mixture, peas and check for salt and mix well to incorporate everything.
- To assemble everything, add a tablespoon of the filling in the eggplant slices and roll tightly and keep aside. Roll them all and keep aside.
- At this point you can use a baking dish or you can make it in the same pan where the curry was cooking, just arrange the rolls, cover and cook simmer for 10 minutes.
- I used a baking dish, poured the curry in it, and arranged the rolled eggplant. Sprinkle or grate some paneer, drizzle little oil so it doesn't dry out and bake at 400°F/205°C for 15 minutes in the middle of the oven.
- Serve hot with rotis or naan.