Eggplant peel sauce

Eggplant peel sauce

Today I am going to make a sauce using the peel of the eggplant which I baked for eggplant salad. Without letting it go waste I made a sauce very much like a white sauce.

Eggplant

                     

                                    Recipe summary
                                              For 
                                    Eggplant peel sauce
Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 3

1. Bake 2 eggplants and peel the skin. See Baked eggplant salad.

Eggplant

2. Puree the eggplant skin with 1 onion and 1 green chili  in a blender or food processor. If you need some liquid to blend, you can use some of the stock or milk from the ingredients list. Blend it to a fine consistency. Set it aside.

3. In a medium sized saucepan heat in medium heat 2 tablespoon of butter and 1 teaspoon of vegetable oil together. 

Baked eggplant

4. When oil is hot, add 2 table spoon all purpose flour and stir briskly.

5. Add the blended eggplant and mix briskly. Ensure that the flour does not have any lumps.

6. Remove the pan from the heat and add ½ 

cup vegetable stock and stir briskly.

Ingredients

7. Return the pan to the heat and boil for     2 minutes in medium heat.

8. Remove the pan from the heat and add ½ cup full cream milk        stirring briskly.

9. Return to the heat and add ½ teaspoon chili powder, 1 teaspoon garam masala powder, ½ teaspoon salt, ½ teaspoon pepper and cook for 2 minutes.

Eggplant peel sauce

10. Bring the sauce to a boil and add the ½ cup coconut cream and stir well.



Taste for seasoning and adjust.
The sauce is now ready. Take it off the heat.
The sauce can be served with rice or any kind of bread.


Eggplant peel sauce is ready.
                                  

                       Recipe follows in detail with pictures.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3

Ingredients
Main
Peel from the eggplant
Others
1 onion finely chopped
1 green chili finely chopped
2 table spoon all purpose flour
2 tablespoon of butter
1 teaspoon of vegetable oil
½ teaspoon salt
½ cup coconut cream
½ cup full cream milk
½ cup vegetable stock
Spices
½ teaspoon chili powder
1 teaspoon garam masala powder
½ teaspoon pepper

Ingredients for Eggplant peel sauce

Preparation

Puree the eggplant skin, onion and green chili in a blender or food processor. If you need some liquid to blend, you can use some of the stock or milk from the ingredients list. Blend it to a fine consistency. Set it aside.

Method

In a medium sized saucepan heat in medium heat the butter and oil together. Vegetable oil is actually not necessary for this recipe. I usually add it to prevent the butter from burning.
When oil is hot, add the all purpose flour and stir briskly.
Add the blended eggplant and mix briskly. Ensure that the flour does not have any lumps.
Remove the pan from the heat and add the stock and stir briskly.
Return the pan to the heat and boil for 2 minutes in medium heat.
Remove the pan from the heat and add  full cream milk stirring briskly.
Return to the heat and add chili powder, garam masala, salt pepper and cook for 2 minutes.
Bring the sauce to a boil and add the coconut cream and stir well.
Taste for seasoning and adjust.
The sauce is now ready. Take it off the heat.

The sauce can be served with rice or any kind of bread.