Text 9756, 110 rader
Skriven 2006-12-18 00:26:00 av Dale Shipp
     Kommentar till en text av Carol Shenkenberger
Ärende: Eggplant 2/4
====================
 MSGID: 1:261/1466.0 4586266c
[contains 2 recipes]


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Curry Mixed Vegetables
 Categories: Main dish, Thai, Vegetable
      Yield: 4 servings
 
MMMMM----------------------RED CURRY PASTE---------------------------
      7    Red chilies, seeded &
           -- coarsely chopped
    1/2 ts Black pepper
      2 ts Coriander
      3    Kaffir leaves
      1    Lemon grass stalk, chopped
      2 ts Galangal 1
    1/4 ts Salt
      2    Garlic cloves, chopped
    1/4 c  Onion, chopped
      1 tb Vegetable oil

MMMMM----------------------MIXED VEGETABLES---------------------------
      1 c  Coconut milk
    1/4 ts Salt
      1 ts Brown sugar
      1 ts Tamari
      2 tb Vegetable oil
      1 c  Green beans, chopped
      1 c  Eggplant, peeled & chopped
      1 c  Green bell pepper, chopped
      1 c  Mushrooms, sliced

MMMMM--------------------------GARNISH-------------------------------
     10    Fresh basil leaves
      1 ts Lime peel, grated
 
  PASTE: Process all ingredients in a blender or food processor until
  smooth.  Keeps in the refrigerator for up to 3 weeks or will freeze
  for 3 months.
  
  MIXED VEGETABLES: Combine coconut milk, salt & sugar.  Set aside.
  Heat oil in a wok over medium heat.  Add 1 tb curry paste (or more to
  taste) & stir fry for 1 minute.
  
  Increase heat to high & add beans, eggplant, pepper & mushrooms.
  Stir fry until the vegetables are tender crisp.  Reduce heat to
  medium & add coconut milk mixture while stirring & heat for 1 minute.
  
  Serve hot over cooked jasmine rice & garnish with basil leaves & lime
  peel.
  
  NOTES: 1. Galangal is a mild relative of ginger & can be purchased
  ground in Asian food stores.
  
  "Vegetarian Gourmet" Spring, 1994
  From: Mark Satterly                   Date: 05-31-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant-Spinach Curry
 Categories: Indian, Vegetable, Vegetarian, Vegan, Side dish
      Yield: 8 servings
 
    1/4 c  Oil
      1 ts Black mustard seeds
     12    Garlic cloves; minced
      2 lb Spinach; rinsed, dried,
           - and finely chopped
      1 md Eggplant
           - cut into 1/2" cubes
      1    Piece ginger root (1-inch)
           -peeled and grated
    1/4 ts Jalapeno chiles, minced
    1/4 ts Tumeric powder
    1/4 ts Paprika
    1/2 ts Ground coriander
    1/2 ts Ground cumin
      2 md Tomatoes; finely chopped
           Salt
           Cilantro sprigs, for garnish
 
  Heat the oil with half of the mustard seeds in a large saucepan.  Add
  remaining mustard seeds when the cooked seeds begin to pop.  Add the
  garlic and saute until tender.
  
  Add the spinach, a small amount at a time, stirring occasionally to
  keep the spinach from scorching.  When the spinach wilts, add the
  eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and
  cumin.  Saute to blend the flavors.  Cover, and cook over medium-low
  heat for 15 minutes. Add the tomatoes and season to taste with salt.
  Cook, uncovered, 5 minutes longer.  Garnish with cilantro.
  
  Source: Dhaba Cuisine of India restaurant - Santa Monica, California
  :       Best Recipes from the Los Angeles Times
  :       ISBN: 0-8109-1237-6
  :       Typed for you by Karen Mintzias
  From: Kevin Wilson                    Date: 02 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:06, 17 Dec 2006
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