Return to Main Recipes Page/Return to Home Page

Eggplant Latkes, Curried (P, TNT)
Source: Adapted from Tara Deshpande Tennebaum, December 21, 2005 Boston Globe
Yield: 12

2 medium Italian eggplants
1/2 cup olive oil
1 bay leaf
2 peppercorns
1/2 stick cinnamon
1 tsp. cumin seeds
1 medium onion, chopped
1 clove garlic, chopped
1 1" piece fresh ginger, peeled and chopped
1 tsp. turmeric
2 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. ground cumin
6 eggs
Salt, to taste
Half a challah (about 1/2 pound), made into bread crumbs
Extra olive oil (for frying)

Holding the eggplants with tongs, turn them over a gas flame for 8 to 12 minutes or until the skin burns and the eggplants are tender. Or, cook eggplants on a hot grill, turning often, for 8 minutes or until charred and tender.

Let the eggplants cool completely. Discard the stems, peel off the skin, and mash the flesh with a fork.

In a small saucepan, heat the oil. When it is hot, cook the bay leaf, peppercorns, and cinnamon stick for 1 minute. Use a slotted spoon to lift out the spices.

Add the cumin seeds and cook, stirring, for half a minute. Add the onion and cook for 2 minutes. Stir in the garlic and ginger. Cook 1 minute more.

Stir in the turmeric, cayenne, coriander, ground cumin, and eggplant. Cook for 3 minutes, stirring constantly. Set aside to cool.

Set the oven at 200°F. Line a plate with paper towels. Have a baking sheet on hand.

In a food processor, work the eggplant mixture, eggs, and salt. Transfer to a bowl. Stir in the bread crumbs with a fork. Blend well.

Heat 2 tablespoons of the extra oil in a large nonstick skillet until hot. Ladle the batter in mounds in the pan, leaving room between the pancakes. With a spatula, press down on the latkes so they brown evenly. Cook until the undersides are golden.

Turn the latkes and brown the other sides. Set on the paper towels, then transfer to the baking sheet. Keep warm in the oven. Continue with more oil until all the batter is used.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A