Eggplant Kottu – African Recipes

Recipe ingredients and directions:

Eggplant Kottu (Africa)

Servings: 8

1/2 cup canned black-eyed peas, drained

1/4 teaspoon ground turmeric, divided

4 eggplants, stemmed, peeled, sliced lengthwise

1 1/4 cups water

1/8 teaspoon salt

1 cup flake coconut

1 tablespoon minced seeded green chile peppers*

1/2 teaspoon ground cumin

1 tablespoon vegetable oil

3 red chile peppers, seeded and chopped

1 tablespoon crushed bay leaves

1 teaspoon mustard seed

1 tablespoon lemon juice

2 tablespoons ground coriander seeds

1/8 teaspoon salt

2 tablespoons chopped fresh cilantro

Combine black-eyed peas and half of the turmeric in a medium

saucepan; heat thoroughly, mash and set aside. Simmer eggplant with

water, remaining half of turmeric and salt in a large saucepan

until tender, about 10 minutes. Stir in black-eyed peas. Add

coconut, green chile peppers and cumin; mix well. Heat oil in a

skillet and add red chile peppers, bay leaves and mustard seed.

When mustard seeds stop cracking, add eggplant mixture. Stir in

lemon juice, coriander seeds and salt; mix well. Serve garnished

with cilantro and with Basmati rice.

Category: African Recipes