Eggplant And Peppers With Roasted Chili Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Yellow peas | 1 Tablespoon | |
| Coriander seeds | 1 Teaspoon | |
| 2-3 dried red chiles | ||
| Eggplant | 1 Small, cut into strips | |
| 1 medium red bell pepper, seeded and cut into matchstick-size strips | ||
| Warm water | 1/2 Cup (16 tbs) | |
| Cilantro | 2 Tablespoon, finely chopped | |
| Juice of 1 lime | ||
| Salt | 1 Teaspoon | |
| 32 water crackers | ||
Directions
1. Heat a wok or large nonstick skillet over medium-high heat. Swirl in the oil, then add the peas, coriander, and chiles. Stir-fry until the peas turn golden brown, the coriander seeds darken, and the chiles slightly blacken, about 1 minute. Remove the pea mixture with a slotted spoon and transfer to a heatproof plate; cool. Then grind in a spice grinder or with a mortar and pestle, until the mixture is finely ground.
2. Add the eggplant and bell pepper to the same wok or skillet and stir-fry until the eggplant is partially tender, 2-4 minutes. Stir in the water, cover, and steam, stirring occasionally, until the eggplant is fork-tender, about 2 minutes.
3. Transfer the eggplant mixture to a serving bowl and stir in the ground spice blend, the cilantro, lime juice, and salt. Serve warm or at room temperature, with a heaping tablespoon over each water cracker.
2. Add the eggplant and bell pepper to the same wok or skillet and stir-fry until the eggplant is partially tender, 2-4 minutes. Stir in the water, cover, and steam, stirring occasionally, until the eggplant is fork-tender, about 2 minutes.
3. Transfer the eggplant mixture to a serving bowl and stir in the ground spice blend, the cilantro, lime juice, and salt. Serve warm or at room temperature, with a heaping tablespoon over each water cracker.
Chef
