Black Eyed Peas With Eggplant And Habaneros Recipes

BLACK EYED PEA CURRY WITH SWISS CHARD & ROASTED EGGPLANT

Steps:

• Preheat the oven to 425°F to roast your eggplant. Simple cut it lengthwise in half, lightly cut diagonals from one side of the flesh to the other (both ways), careful not to cut all he way through the skin. This will make for easy scooping of the flesh. Lightly rub each half with the minced garlic (1/2 tsp each) and then roast in the oven for about 30 minutes.
• Once roasted, scoop out the flesh and quickly process it and the chopped onion in a food processor to get a smooth texture.
• Now, in a large greased skillet, simply throw in all the ingredients and the eggplant puree, mix. Cover with a lid and cook on high for 10 minutes, stirring everything halfway through.

EASY BLACK-EYED PEAS WITH EGGPLANT CURRY

Steps:

• Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
• In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
• Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
• Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
• Garnish with the cilantro.

BLACK-EYED PEAS WITH EGGPLANT AND HABANEROS

Steps:

• Warm the ghee or oil in a large pot.
• Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
• Add the beans and cook for another 5 minutes.
• Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
• Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.