Recipe by Joseph McCoy, Tabla
Demonstrated at the Westside Farmers Market on Sunday, July 17, 2016
Ingredients:
- Eggplant, cubed (Little Fox Farm)
- Cherry and beef tomatoes (Cosmos Organic Farm)
- Corn, removed from cobb (Riverview Farms)
- Red or white onion (Local Lands)
- Garam masala
- Whole cumin
- Salt
- Lemon juice
- Yogurt
- Sweet chutney
- Non-fat plain yogurt
- For the green chutney:
- Cilantro
- Mint
- Garlic
- Ginger
- Salt
- Lemon juice
- Thai green chiles
Directions:
- Make the green chutney. In a food processor, blend together cilantro, mint, ginger, garlic, salt, lemon juice and green chiles.
- Char corn and set aside. Add salt and lemon juice, to taste.
- Heat olive oil in a pan. Add whole cumin and fry until brown.
- Add eggplant and pan-fry until golden, seasoning with garam masala and salt.
- Take eggplant off heat. Stir in corn, lemon juice, raw tomatoes and raw onions.
- Drizzle with yogurt and chutneys. Serve.