Eggplants In A North South Sauce Recipes

EGGPLANTS IN A NORTH-SOUTH SAUCE

Steps:

• Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal.
• As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.
• When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.
• Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

EGGPLANTS IN A NORTH-SOUTH SAUCE

Steps:

• Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

EGGPLANTS IN A NORTH-SOUTH SAUCE

Steps:

• 1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. 2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order. 3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned. 4. Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

EMILY'S SUPER EGGPLANT SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
• When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.