September 2011

Late Summer Cast Iron Indian Eggplant

cast iron vegan Indian eggplant peas

1 large eggplant, 1” chop
1 large zucchini, 1” chop (large I mean normal large, not an overgrown hidden garden bowling pin sized zucchini)
4 T toasted sesame oil
1 tsp turmeric
2 tsp sea salt
1 T crushed cumin seeds (not ground powder)
1 T crushed coriander seeds (not ground powder)
½ tsp asafetida (hing)
2 c filtered water
1 c frozen green peas, defrosted and drained
1 c short grain brown rice, rinsed
2 c filtered water
Chopped cilantro, parsley or mint for garnish

Get the rice going first! Rinse your rice and place in a small saucepan with 2 cups of water. Bring to a boil, lower heat, cover 35- 40 minutes. Cook until all water is gone (it helps if you have a clear lid and can watch this. Lifting the lid to check is a no-no so wait until 35 minutes to lift to see. Letting the steam out changes the cook time and consistency.)

In a large cast iron skillet heat 4 tablespoons of sesame oil. Add the eggplant and zucchini, letting sizzle 3-4 minutes. Add everything else accept frozen peas and rice. Bring to a boil and keep it going for 5 minutes. Then lower heat to medium-low, partially cover and cook for 40 minutes. DO NOT STIR. If the water diminishes add a little more at a time but again, do not stir. After 40 minutes add peas and turn up the heat for another 5 minutes. Stir to combine well, eggplant and zucchini will be very tender.

After this time boil off all water if there is any still left. Gently, because veggies will be super soft, fold in the crusty bottom if there is one (yum!). Serve over rice with some fresh herb as garnish.

2011 09