This is a richer, nuttier variation on the last recipe.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Follow the preceding recipe. Ten minutes before the cooking time is up, put 2 tablespoons sesame paste or peanut butter in a small bowl. Slowly add 1/2 cup of chicken stock or water and mix well. Add this mixture to the pan and stir it in. Cover and continue cooking gently until the eggplants are tender.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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