Eggplant, Tomato and Coconut Curry with Cucumber Raita

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EGGPLANT, TOMATO AND COCONUT CURRY WITH CUCUMBER RAITA Season: Summer From the garden: Eggplant, tomato, garlic, cucumber, mint Type: Dinner Difficulty: Easy Country of origin: India Serves: 8 mains or 30 tastes Source: bbcgoodfood.com Equipment Ingredients *chopping board *500 g eggplant *knive *250 g tomatoes *measuring cup and spoons *1 can of coconut milk *frying pan *1 onion *cooking pot with lid *2 cloves garlic *wooden spoon *5cm fresh ginger *grater *1 tsp each: turmeric, garam marsala, sugar, salt, cumin seeds, coriander seeds, tahini *can opener *oil for frying CUCUMBER RAITA *vegetable peeler *1 med. cucumber *chopping board and knife *1 cup plain yogurt *bowl *1 tsp cumin *measuring cup and spoon *2 cloves garlic *garlic press *2 tbsp chopped mint or coriander *mixing spoon *salt and pepper to taste Method 1.cut the eggplant into chunks and dice onion, tomatoes and garlic 2.heat some oil in a frying pan and cook eggplant chunks till browned on both sides. You might have to add some more oil, as eggplant absorb quite a bit 3.remove the eggplant from the frying pan and set aside 4. heat some oil in a pot, add the diced onion and garlic and fry for a few minutes 5. crush the coriander seeds with the back of a large knife and grate the ginger 6. add all the spices and ginger to the pot and cook for a few more minutes 7. add the tomatoes and coconut milk into the pot. Swish the coconut milk can out with some water and add that too 8. add the tahini, salt and sugar, put the lid on the pot, and on a medium heat, let the curry cook for around 10 min. 9. add the eggplant and cook for a further 5 min. 10. for the cucumber raita, peel the cucumber and cut into small dice 11. peel and squeeze the garlic into a bowl and chop the mint/coriander 12. add cucumber, yogurt, herbs, curmin, salt and pepper and mix 13. put into the fridge to chill Notes: This curry can be served with chapati, nan, rice or flatbread Skills: measuring, mixing, frying, cutting .

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molecules Article Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods Jenny R. Rodriguez-Jimenez 1 , Carlos A. Amaya-Guerra 1,* , Juan G. Baez-Gonzalez 1 , Carlos Aguilera-Gonzalez 1 , Vania Urias-Orona 2 and Guillermo Nino-Medina 3,* 1 Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico; [email protected] (J.R.R.-J.); [email protected] (J.G.B.-G.); [email protected] (C.A.-G.) 2 Laboratorio de Quimica y de Alimentos, Facultad de Salud Publica y Nutricion, Universidad Autonoma de Nuevo Leon, Col. Mitras Centro, C.P. 64460 Monterrey, Nuevo Leon, Mexico; [email protected] 3 Laboratorio de Quimica y Bioquimica, Facultad de Agronomia, Universidad Autonoma de Nuevo Leon, Francisco Villa S/N, Col. Ex-Hacienda El Canada, C.P. 66050 General Escobedo, Nuevo Leon, Mexico * Correspondence: [email protected] (C.A.A.-G.); [email protected] (G.N.-M.) Academic Editors: Alessandra Durazzo and Massimo Lucarini Received: 29 October 2018; Accepted: 2 December 2018; Published: 5 December 2018 Abstract: The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant ﬂour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4).
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