The Cress Garden: The Local Organic Farm For Cress Restaurant, DeLand, FL

some images courtesy of planted earth vegetables

Our passion for sharing great food and hospitality naturally means that we are happy to have you receive an insider's view into the preparation of our food and service. Along these lines, we are happy to periodically share recipes from the cress menu as well as others that we think exemplify great use of seasonal ingredients.

Item

Recipe

Aubergine Korma

Lamb Mousaka

Ciabatta Bread

korma

Chef's Comments: My family moved to Bombay (now, Mumbai) from the state of Andhra Pradesh in South India in the 1950s, before I was born. One of my favourite dishes from Hyderabad is a peanut-based korma-style curry of stuffed and roasted baby aubergines. This is my adaptation of North meets South. It is best enjoyed with some warm naan bread and a side of mango pickle and plain curds.

AUBERGINE KORMA

SERVINGS: 4
INGREDIENTS

baby aubergines (available at many indian grocery stores). one may substitute purple japanese eggplant	12 baby aubergines or 6 japanese eggplants
yellow onions	2 large
garlic	4 cloves, minced
fresh ginger	1 inch piece, peeled, minced
serrano peppers	3-5 depending on desired pungency, chopped
plum tomatoes	6 ea, peeled and chopped
tomato paste	1 T
fresh cilantro	2 T, chopped
whole green cardamom pods	4 ea
whole cloves	4 ea
bay leaves	2 ea
cinnamon stick	1 ea
unsalted cashew halves	1/2 cup
unsalted almonds	1 cup, ground to fine powder
golden raisins	1/4 cup
turmeric powder	1 t
coriander powder	1 T
cumin powder	1 T
garam masala	1 t
cayenne pepper	1 t or more depending on desired pungency
cream	3 oz
vegetable oil	enough to saute onions and roast eggplant
salt and pepper	to taste
unsalted butter	2 oz
vegetable stock	1 cup

PROCEDURE

1. Make a cross slit at the bottom of each baby aubergine. In case you are using the japanese variety, cut into 1/2 inch diagonal slices. Toss in a bit of vegetable oil, season with salt and pepper and roast on a sheet tray at 350 F for 30-45 minutes.
2. While eggplant is roasting, slice onions thinly and saute along with whole cardamom, cloves, cinnamon, and bay leaves in vegetable oil over low to medium heat until golden brown.
3. Add minced ginger, garlic, and chopped serrano peppers. Season with salt and pepper. Stir for 30 seconds.
4. Add tomato paste and saute for 30 seconds. Add peeled and chopped plum tomatoes. Saute for 10 minutes, stirring occasionally.
5. Add turmeric, cumin, coriander, and cayenne. Stir. Heat for 5 minutes on low to medium heat. Add 1/2 cup vegetable stock (low sodium) and simmer for 5 minutes.
6. Remove cardamom, cloves, bay leaves, and cinnamon. Blend the entire mixture in a food processor until smooth.
7. Pour smooth mixture back into the pot and bring to simmer. Check seasoning and add salt, if necessary. Add the garam masala.
8. Stir in the ground almonds.
9. In a saute pan, melt half the butter and add the cashews and raisins. Saute on low heat for 5 minutes until the cashews are golden brown (do not burn). Add to sauce.
10. Add the roasted eggplant to the sauce and simmer on low heat for 10 minutes. Stir occasionally but gently taking care not to break the eggplant.
11. Finish the korma with cream and the other half of the butter. Stir well.
12. Garnish with the freshly chopped cilantro.