Black Eyed Peas with Roasted Eggplant
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Ingredients
- 2 Cups black eyed peas (fresh or frozen)
- 2 cups eggplant (cut into 1 inch cubes)
- 2 Tbsp olive oil (divided)
- 1 Large onion (sliced)
- 3 tomatoes (sliced)
- 1/2 Tsp ginger (grated)
- 3 Pods garlic (grated)
- 1 Tsp cumin powder
- 1 Tsp coriander powder
- 1/2 Tsp turmeric powder
- 1/2 Tsp chili powder
- 1 Tsp salt
- 2-3 Cups water
- 3 Tbsp cilantro
- 2 Tbsp coconut (flakes)
Note
If using dry beans soak overnight or 6-8 hrs in hot water before cooking. If using a pressure cooker to cook the peas, cook for 1-2 whistles before taking off the fire
Directions
| Heat 1 tbsp oil. Add onion and saute 5 minutes till soft. Add ginger, garlic, spices , tomato and cook another 2-3 minutes. | |
| Add black eyed peas, water, salt and cook 1/2 hour till peas are soft. | |
| Meantime roast eggplant in 1 tbsp olive oil till browned on each side. Add eggplant to the black eyed peas and cook another ten minutes. | |
| Add coconut, cilantro and cook 2-3 minutes. | |
| Serve hot as a soup, over rice or with bread. | |
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!