Aubergines With Apples And Pear
bake, indian, rhi
6 medium sized eggplant
2 tablespoon apples
1 large pear
1 salt
1 teaspoon fennel seed
1 teaspoon turmeric
2 teaspoon cayenne pepper
3 1/2 oz vegetable oil
Cut the eggplant into slices about 1-1/4 inch thick, sprinkle with salt and leave for at least an hour to purge. : Grind the fennel seeds to powder and mix with the turmeric and cayenne pepper and a little water to make a paste. Rinse and dry the eggplant slices. Without removing the peel, cut the apples and the pear into 8 segments each. Heat the oil, then quickly brown the apple and pear segments. Remove with a slotted spoon and put to drain on kitchen paper. Brown the eggplant slices in batches and put them to drain with the fruit. When all of the slices have been browned pour off any remaining and return the apples, pears, and eggplant to the pan. Gently stir in the spice paste. Cover and cook gently for 10 to 15 minutes. Season to taste.
Yield: 4 servings