{"id":11030,"date":"2012-07-08T17:10:18","date_gmt":"2012-07-08T21:10:18","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11030"},"modified":"2014-10-30T14:42:52","modified_gmt":"2014-10-30T18:42:52","slug":"eggplant-in-almond-sauce","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/eggplant-in-almond-sauce\/","title":{"rendered":"Eggplant in Almond sauce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11031\" title=\"almond-eggplant\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Eggplants, so happy in almond sauce&#8230;<\/p>\n<p>I adore Indian eggplants, Japanese eggplants, Thai eggplants, Chinese eggplants, Korean eggplants, American eggplants, white eggplants, alright the bottom line I just love eggplants. I&#8217;ve gone crazy for almost all eggplant dishes, whether it&#8217;s <a href=\"http:\/\/www.thasneen.com\/cooking\/eggplant-rice\/\" target=\"_blank\">eggplant rice<\/a>, eggplant roast, grilled eggplant or <a href=\"http:\/\/www.thasneen.com\/cooking\/stuffed-eggplant-brinjal-or-aubergine-or-bharvaan-baingan\/\" target=\"_blank\">stuffed eggplants<\/a>.<\/p>\n<p>This morning, I went for my weekend grocery shopping. I piled up my cart with fresh veggies, grains, chicken and some cosmetic stuffs too \ud83d\ude42 This time I didn&#8217;t even look at the garden center as I cannot afford any more plants. After getting back home, first thing I had to do was cook some lunch for my starving hubby who looked so pale and exhausted. Well, I wasn&#8217;t in the mood for any major cooking, so whipped up chicken salad very quickly. After having lunch, I peeped into my refrigerator and my eyes fell on the gorgeous small eggplants. I couldn&#8217;t resist cooking with those right away. I took it out of the fridge and placed it on the island. I didn&#8217;t want to try any of the dishes that I had already tried. I got busy searching my pantry for some good ingredients to combine with eggplant. I kept looking at the jar of almonds and thought how about almond eggplant??? Sounded lil weird to me first, then this idea kept ringing in my head. Well, I went with my instinct, almond eggplant it is!!!<\/p>\n<p>When the almond eggplant was all cooked to perfection, I couldn&#8217;t wait even for a minute to taste it. I did burn my\u00a0tongue\u00a0a bit, but it was worth it as this almond eggplant tasted delicious. I even gave some to my man who was busy watching TV, he tasted it and gave a thumbs up.<\/p>\n<p><strong>Eggplant in Almond sauce<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11032\" title=\"eggplant in almond sauce\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/eggplant-in-almond-sauce.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/eggplant-in-almond-sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/eggplant-in-almond-sauce-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Small eggplant whole- 10<\/li>\n<li>Almond with skin, soaked in water- 1\/2 cup<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<\/ul>\n<p><strong>To roast:<\/strong><\/p>\n<ul>\n<li>Oil- 1 tbsp<\/li>\n<li>Ginger, chopped- 2 inch slice<\/li>\n<li>Garlic, chopped- 3 cloves<\/li>\n<li>Coriander seeds- 1 tbsp<\/li>\n<li>Cumin seeds- 1\/2 tbsp<\/li>\n<li>Dry red chili whole- 2 or 3<\/li>\n<\/ul>\n<p><strong>For cooking:<\/strong><\/p>\n<ul>\n<li>Oil- 2 tbsp<\/li>\n<li>Bay leaves- 2<\/li>\n<li>Cardamom whole- 3<\/li>\n<li>Cloves, whole- 3<\/li>\n<li>Cinnamon, whole- 2 inch slice broken to small<\/li>\n<li>Onion, chopped- 2 , large<\/li>\n<li>Yogurt- 4 tbsp<\/li>\n<li>Cilantro, chopped- 2 handful<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ul>\n<li>Soak almonds in water for 30 minutes or more.<\/li>\n<li>Use whole small eggplants, using a small knife make a slit on each eggplant. Make sure you don&#8217;t make the slit deep.<\/li>\n<li>Season the eggplant with 1\/4 tsp ground pepper and salt.<\/li>\n<li>Place a large cooking pan over medium heat, add the seasoned eggplant in it, add 1\/4 cup water and cook covered till eggplant are just tender. Don&#8217;t over cook it as we&#8217;ll be cooking it with the almond sauce later.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11033\" title=\"cooking eggplant\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooking-eggplant.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooking-eggplant.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooking-eggplant-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooking-eggplant-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Once the eggplants turn tender, transfer to a bowl and keep aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11034\" title=\"cooked eggplant\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooked-eggplant.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooked-eggplant.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooked-eggplant-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/cooked-eggplant-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<p><strong>To roast and grind:<\/strong><\/p>\n<ul>\n<li>Heat a small pan, add oil and add all the above mentioned ingredients to roast into the oil.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11036\" title=\"roasting spices\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/roasting-spices1.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/roasting-spices1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/roasting-spices1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/roasting-spices1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Saute till ginger and garlic turns light golden in color.<\/li>\n<li>Remove from heat and let cool down a bit.<\/li>\n<li>In a blender, add the roasted spices along with the soaked almonds (I didn&#8217;t remove the skin, if you want peel off the skin), add some water and grind it to a smooth paste. Keep aside.<\/li>\n<\/ul>\n<p><strong>Making almond eggplant:<\/strong><\/p>\n<ul>\n<li>Heat a large non-stick cooking pan over medium heat.<\/li>\n<li>Add 2 tbsp oil, add cardamom, cloves, bay leaves and cinnamon to the oil, saute for a couple of seconds.<\/li>\n<li>Add onions, 2 pinches of salt and cook covered till onions turn tender.<\/li>\n<li>Add the ground almond paste to the cooked onions.<\/li>\n<li>Add the yogurt as well to the pan.<\/li>\n<li>Add some water to thin down the sauce and cook for a few minutes.<\/li>\n<li>Now, add the cooked eggplants into the almond sauce and cook covered for 10 to 15 minutes.<\/li>\n<li>Add salt according to your needs.<\/li>\n<li>If the sauce\u00a0thickens, add some water and cook.<\/li>\n<li>Occasionally, pour the almond sauce over the eggplants.<\/li>\n<li>We need the eggplants to be in shape so don&#8217;t over cook it in the sauce as it will fall apart.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11037\" title=\"making eggplant in almond sauce\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-eggplant-in-almond-sauce.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-eggplant-in-almond-sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-eggplant-in-almond-sauce-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-eggplant-in-almond-sauce-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Taste, add more salt, ground pepper if required.<\/li>\n<li>Garnish with cilantro, cook for a second and remove from the heat.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11038\" title=\"almond eggplant\" alt=\"\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant1.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Keep aside covered for 5 minutes.<\/li>\n<li>Serve in a bowl, and garnish with whole almonds.<\/li>\n<li>This can be served with rice or roti.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Make this same dish with chicken instead of eggplant, I&#8217;ve tried it and it tasted delicious \ud83d\ude42<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/almond-eggplant.jpg\" \/>\n<div class=\"item ERName\">Eggplant in Almond sauce<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Small eggplant whole- 10<\/li>\n<li class=\"ingredient\">Almond with skin, soaked in water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ERSeparator\">[b]To roast:[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Ginger, chopped- 2 inch slice<\/li>\n<li class=\"ingredient\">Garlic, chopped- 3 cloves<\/li>\n<li class=\"ingredient\">Coriander seeds- 1 tbsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Dry red chili whole- 2 or 3<\/li>\n<li class=\"ERSeparator\">[b]For cooking:[\/b]<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Bay leaves- 2<\/li>\n<li class=\"ingredient\">Cardamom whole- 3<\/li>\n<li class=\"ingredient\">Cloves, whole- 3<\/li>\n<li class=\"ingredient\">Cinnamon, whole- 2 inch slice broken to small<\/li>\n<li class=\"ingredient\">Onion, chopped- 2 , large<\/li>\n<li class=\"ingredient\">Yogurt- 4 tbsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handful<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak almonds in water for 30 minutes or more.<\/li>\n<li class=\"instruction\">Use whole small eggplants, using a small knife make a slit on each eggplant. Make sure you don&#8217;t make the slit deep.<\/li>\n<li class=\"instruction\">Season the eggplant with 1\/4 tsp ground pepper and salt.<\/li>\n<li class=\"instruction\">Place a large cooking pan over medium heat, add the seasoned eggplant in it, add 1\/4 cup water and cook covered till eggplant are just tender. Don&#8217;t over cook it as we&#8217;ll be cooking it with the almond sauce later.<\/li>\n<li class=\"instruction\">Once the eggplants turn tender, transfer to a bowl and keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]To roast and grind:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat a small pan, add oil and add all the above mentioned ingredients to roast into the oil.<\/li>\n<li class=\"instruction\">Saute till ginger and garlic turns light golden in color.<\/li>\n<li class=\"instruction\">Remove from heat and let cool down a bit.<\/li>\n<li class=\"instruction\">In a blender, add the roasted spices along with the soaked almonds (I didn&#8217;t remove the skin, if you want peel off the skin), add some water and grind it to a smooth paste. Keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making almond eggplant:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat a large non-stick cooking pan over medium heat.<\/li>\n<li class=\"instruction\">Add 2 tbsp oil, add cardamom, cloves, bay leaves and cinnamon to the oil, saute for a couple of seconds.<\/li>\n<li class=\"instruction\">Add onions, 2 pinches of salt and cook covered till onions turn tender.<\/li>\n<li class=\"instruction\">Add the ground almond paste to the cooked onions.<\/li>\n<li class=\"instruction\">Add the yogurt as well to the pan.<\/li>\n<li class=\"instruction\">Add some water to thin down the sauce and cook for a few minutes.<\/li>\n<li class=\"instruction\">Now, add the cooked eggplants into the almond sauce and cook covered for 10 to 15 minutes.<\/li>\n<li class=\"instruction\">Add salt according to your needs.<\/li>\n<li class=\"instruction\">If the sauce thickens, add some water and cook.<\/li>\n<li class=\"instruction\">Occasionally, pour the almond sauce over the eggplants.<\/li>\n<li class=\"instruction\">We need the eggplants to be in shape so don&#8217;t over cook it in the sauce as it will fall apart.<\/li>\n<li class=\"instruction\">Taste, add more salt, ground pepper if required.<\/li>\n<li class=\"instruction\">Garnish with cilantro, cook for a second and remove from the heat.<\/li>\n<li class=\"instruction\">Keep aside covered for 5 minutes.<\/li>\n<li class=\"instruction\">Serve in a bowl, and garnish with whole almonds.<\/li>\n<li class=\"instruction\">This can be served with rice or roti.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Make this same dish with chicken instead of eggplant, I&#8217;ve tried it and it tasted delicious \ud83d\ude42<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Eggplants, so happy in almond sauce&#8230; I adore Indian eggplants, Japanese eggplants, Thai eggplants, Chinese eggplants, Korean eggplants, American eggplants, white eggplants, alright the bottom line I just love eggplants. I&#8217;ve gone crazy for almost all eggplant dishes, whether it&#8217;s eggplant rice, eggplant roast, grilled eggplant or stuffed eggplants. This morning, I went for my &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11031,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[338,404,710,877,27,91,18],"tags":[127,284],"class_list":["post-11030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-almond-by-ingredient","category-eggplant-by-ingredient","category-healthy-recipes","category-high-proteinlow-carb","category-indian-cuisine","category-main-dish-for-lunch-or-dinner","category-vegetarian","tag-almond","tag-eggplant"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11030"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11031"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}