Spinach Eggplant Coconut Daal

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Featured Chef

This week's recipes are offered by Madhu Ghosh, a member of the Good Neighborhood!

Madhu is the daughter of refugees, an immigrant, a writer, and a woman in science. Food for her is an expression of the journeys we make and the memories we keep. Her writing has been published and Pushcart-nominated in The New York Times, The Washington Post, The Kitchn, Guernica, Brevity, Longreads, DAME, Catapult, The Rumpus, and others. She’s working on a food memoir highlighting her immigrant journey and that of Asian/South Asian cooks, chefs, and accidental home cooks titled Khabar, which in Bengali, means food.

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Ingredients

  • Cumin

  • Mustard seeds

  • Curry leaves seasoning

  • rasm powder

  • coconut milk

  • eggplant

  • salt

  • pepper

  • olive oil

  • rice

Instructions

  • Make 1 cup of toor daal with 1 tsp of each spice:

    • cumin

    • mustard seeds

    • curry leaves seasoning

    • rasam powder

  • Add 1:1 coconut milk to the daal and boil slowly

  • Slice the eggplant longitudinally

  • Add salt and pepper to taste

  • Drizzle olive oil on top and bake at 300 degrees for 20 minutes

  • Cool and place 5-10 small spinach leaves on each eggplant slice

  • Roll the eggplant slice and place the daal inside

  • Warm it in the oven for 10 minutes at 250 degrees

  • Serve with rice

To contact Madhu: madhushree@yahoo.com or @writemadhushree

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