Thai Eggplants and Chickpeas in Peanut Masala

Whenever I'm in New Orleans, there's one thing I have to do. Is it visit the French Quarter? Eat a vegan Muffaletta? Catch a jazz performance? No, though those are all high on my "love to do" list, the one thing I have to do is visit the Hong Kong Market. It's a huge Asian supermarket, probably bigger than all the Asian markets in Mississippi combined, and it's the only place where I can find produce like purple yams, long bok choy, and Thai eggplants. I always bring an empty ice chest just for transporting these delicacies back home.



Since I first tried Thai Eggplants, I've been wanting to go back for more. And though this batch wasn't quite as fresh as the last, I was still happy to get them. I'd hoped to be able to pick up some small purple eggplants and long Japanese ones, but they were all in very bad shape. So I consider myself lucky to have found these at all.

Once I got them home I decided to ignore the fact that they are Thai eggplants and treat them like Indian ones. This recipe is sort of a shortcut version of Bagara Baingan, perhaps my favorite Indian eggplant dish. It's traditional to roast and grind your own peanuts for Bagara Baingan, but I took the easy way out and used peanut butter. I also didn't stuff my tiny eggplants with the masala paste; instead, I cut them into quarters and simmered them in the rich peanut-sesame-coconut sauce until they were tender. I threw in a handful of chickpeas just to add a little protein and served it over rice. What can I say? This is one of those times when words fail and I wish computers had "Taste-O-Vision." If you like Indian food, put this on your "Must Try" list!



Thai Eggplants and Chickpeas in Peanut Masala
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Don't be intimidated by the long list of ingredients; most of them are thrown together into the food processor and ground to a paste. This dish comes together remarkably easily, and if your eggplants are young and tender, it cooks quickly. Note that if you don't have Thai eggplants, any eggplant will do.

2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 teaspoons sesame seeds
2 medium onions, chopped
2 small tomatoes
2 tablespoons natural peanut butter
2 cloves garlic
2 teaspoons ginger paste (or 1 teaspoon minced fresh ginger)
1/2 teaspoon turmeric
1 teaspoon red chilli pepper or cayenne (or to taste)
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon tamarind concentrate (or substitute)
2 tablespoons coconut (dried, fresh, or frozen)
1/2 tablespoon agave nectar or sugar
salt to taste
10-12 small Thai or Indian Eggplants (or use one large eggplant)
1 cup cooked chickpeas

In a dry, non-stick skillet, toast the coriander, cumin, and sesame seeds until the sesame seeds begin to turn golden, about 1-2 minutes. Be careful not to burn them. Remove from pan and let cool. Then transfer to a blender or grinder and grind to a paste. (Magic Bullet owners can do this in the small jar with the flat blade.)

Add the onions to the pan and cook until they begin to brown. Transfer to a food processor and add the ground spices and all remaining ingredients except the eggplant and chickpeas. Puree to a smooth paste.

Remove the stems of the eggplants and cut them into quarters. (If you're using small purple eggplants, you may choose to leave the stem attached and cut a deep cross up through the bottom of each eggplant; if you're using a regular eggplant, cut it into 1-inch cubes.) Spray the skillet lightly with oil or non-stick spray, add the eggplants, and cook, stirring, until they begin to brown on the outside. Add the spice paste, the chickpeas, and 1/2 cup of water. Stir well and cover. Simmer, adding more water if the sauce seems too thick, until the eggplants are tender. (The time will vary depending on the eggplants you use, but count on at least 15 minutes.) Garnish with chopped parsley or cilantro, if desired, and serve over rice.

Makes 4 servings. Each serving (without salt) contains: 219 Calories (kcal); 8 g Total Fat; (29% calories from fat); 9 g Protein; 33 g Carbohydrate; 0 mg Cholesterol; 25 mg Sodium; 7 g Fiber. Note: This is a higher-fat recipe.

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