Tuesday, April 6, 2010
Eggplant Chilli Paneer
Tonight was 'using up stuff the fridge' night. I saw eggplant, corn and green pepper and immediately thought of making Mexican chilli.
However, with no cheese or sour cream to dollop on top, I made do with frozen paneer cheese and a couple of leftover strips of haloumi
Saute finely chopped onion in olive oil. Add chopped red chillies and a spoon of cumin seeds. Add 2 sliced baby eggplant. Fry for a few minutes. Add 1 heirloom tomato (diced) and 3 garlic cloves finely chopped. Add 1/3 cup apple cider vinegar, 1 cup stock and tomato paste (I didn't have any paste left). Add fresh or dried oregano at his point for an authentic Mexican flavour. Add some sour cream if you've got it. I used some smoked paprika and ground coriander at this point. Salt to taste.
Add 1 tin of red kidney beans
Meanwhile fry up paneer cheese. You can buy a big bag from the Indian spice store in McWhirters in Fortitude Valley. It's a great place to pick up all sorts of goodies. Keep paneer frozen in the freezer. Frozen cheese makes life so easy! :)
Fry cubes of cheese in oil and drain on very absorbent paper towel.
Add green capsicum and corn kernels to the bean mixture cook for a few minutes. Add 1/2 lime's worth of juice and diced cheese just prior to serving.
Add chopped coriander and sliced olives to serve. I served it over brown rice, but you can make it more brothy and eat with corn chips if you have them.