Looking for a creative way to serve eggplant at your next meal? You got it! (This one is easy, too!) Eggplant is commonly used in Middle Eastern recipes because it is high in fiber but low in saturated fat and cholesterol.
If you are going to try this recipe, the video below is very helpful because the chef never states exact amounts of ingredients when she is cooking. You'll probably want to watch her to know how much of each ingredient to include; the amounts I listed below are just estimates.
8-10 leaves of fresh mint
3 whole eggplants, peeled and diced
3 small tomatoes
3-4 cloves of garlic, minced
1 large onion, chopped
1 small bag of chopped or crushed walnuts
3 T dill weed
Purple cabbage (for garnish)
Curd. I wasn't sure what this was or where to find it. In some specialty grocery stores, you may be able to find curd next to the ricotta or cottage cheese. If you are unable to find this ingredient, just substitute a 16-ounce jar of ricotta or cottage cheese (puree the cottage cheese first).
In a large saucepan over medium heat, fry the eggplant in a small amount of oil or butter. As the eggplant begins to soften, add in the tomatoes, onion, and mint. Mash and stir the ingredients occasionally. Then, add in the minced garlic and crushed walnuts. Allow the eggplant mixture to simmer until all ingredients are soft and cooked through. Finally, mix the curd (or ricotta/cottage cheese) in a small bowl with a little water until it looks soupy. Pour the curd/water mixture over the top of the simmering eggplant and stir. Add the dill weed and allow the whole recipe to simmer for 5-10 more minutes. Use the cabbage for presentation (watch the chef below).
(Check out this and other videos on My WebTV at http://webtvs.filmannex.com/MaryRachelFenrick.)