This was one of the first dinners I made from this book. It's easy to prepare and the ingredients are easy to find, so that was appealing. I'm not a huge fan of chickpeas (which are the main ingredient in Chana Masala), but I DO love eggplant, so I decided to make this one. It only takes about 45 minutes from start to finish- great for a busy weeknight. Garlic, onions, curry powder, and cumin all get sauteed in some olive oil to start. This is SO aromatic and exotic- the scent of this dish will just take you away- it's a transport meal, I love those kinds of meals. Anyway, eggplant, chickpeas, canned tomatoes, and vegetarian chili all join the party and simmer away for about 30 minutes. Once it comes to a thick, stewy consistency, it's done. Stir in some chopped cilantro and you're ready to serve. I served this over some brown rice, to make a complete meal. For some reason, I just wasn't digging this recipe. I was so excited about it because it smelled amazing as it cooked, but the flavor was lacking for me. I might make it again and add some extra levels of flavor- perhaps some hot sauce to spice it up? I can't put my finger on it, but something was missing. The eggplant was also very bitter in this- so I suggest salting it for about 30 minutes before using it in the recipe.
My rating- 6
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