Warm Eggplant Masala with Tempura Squash

From: Chef Shawn McClain, Spring, Chicago. Yield: 4 servings.

3 large eggplants
2 yellow onions
3 carrots
10 plum tomatoes
4 Tbsp. sweet curry powder, separated
1 Tbsp. garam masala
1 Tbsp. coriander
1 Tbsp. cumin
1 Tbsp. cardamom pinch of saffron
1 cup white wine to taste, salt and pepper
3 cups flour
1 cup Parmigiano Reggiano, grated

Coriander-Yogurt Sauce:
3⁄4 cup plain yogurt, p

Register to view the full article

Register to view this article

Already a member? .