Golden Eggplant with Green Pea Sauce

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Party Food

Photo: Golden Eggplant with Green Pea Sauce

TOTAL TIME: 22 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 7 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cardamom
  • 1 teaspoon Spanish paprika
  • Pinch salt
  • 1/2 cup yogurt
  • 1 tablespoon fresh lemon juice
  • Water, as needed
  • 2 tablespoons grapeseed oil
  • 1 eggplant, sliced into 1/4-inch thick slices
  • Green Pea Sauce, recipe follows
    • Green Pea Sauce
    • 2 cups fresh peas
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • Pinch salt and freshly ground black pepper
    • 1/2 cup yogurt
    • 1/2 cup water, plus more as needed
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    Directions

    In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.

    Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.

    To make Green Pea Sauce:
    Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.

    Yield: Approximately 3 cups

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    4

    Newest Ratings and Reviews

    Read all 7 reviews

    • on February 22, 2013

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      Wow, what a great way to eat egg plant. And the sauce ... mahvelous! I love Indian food made in my own kitchen. It is miles better than restaurant food. Everyone I served this dish to raved about it; I am a kitchen rock star today!

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    • on July 24, 2012

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      I just started this Gluten free diet and this will definitely help me loose weight. The one thing that me and my dad forgot was to use a non-stick skillet but we corrected our mistake. My dad said that the pea sauce need more salt but once he had it with the eggplant it tasted amazing with the yogurt. We used Greek yogurt instead of the normal kind. All in all this this was a really good recipe and will probably be making it again in the future.

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    • on January 15, 2012

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      Overall really tasty dish. I did have to turn the heat down on the oil to medium low to make sure that the eggplant cooked all the way, which Bal mentions in her directions. I also had to add almost 1/2 cup of water to the batter, it was really thick. The green pea sauce needed some zing so we added some chili powder. I like this recipe because my son and I both have food allergies and we could eat everything in this dish. Thanks Bal!

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