Rougail is a spicy relish from the West Indies which can be made with a variety of vegetables apart from tomatoes. It is also suitable to be used as filling or topping .You can use either bird’s eye chillies or chilli powder .I have use brinjal as the base for this delicious sweet and sour topping plus some peanuts for some crunchyness.I would like to dedicate this recipe to my mum, because she is one person who likes brinjal.Her favourite dish with brinjal would be cooked with dried prawns but this time doing it vegetarian.Hope she likes it!!!
5 eggplants /brinjals(cut diagnolly )
1 tbsp olive oil
1 large shallots,chopped
1 tbsp grated ginger
400gm fresh tomatoes or 1 small can (400g) peeped tomatoes
¼ portion each of yellow,red and green capsicum
Zest of one orange or ½ tsp orange emulco
1/2 tsp smooth peanut butter
½ tbsp chilli powder
Salt and pepper to taste
Topping
2 tbsp roasted peanuts, coarsely pounded
½ tsp icing sugar
In a skillet, heat up the olive oil over medium heat and cook shallot until transculent.Add in grated ginger in between. After a sec or two, add in the rest of teh ingredients and season to taste with salt and freshly grounded pepper.Saute until the tomatoes becomes reddish.Add in the small cube capsicum and saute until the capsicum is tender.Close fire.
For the eggplant, preheat oven for 180C . Place a grease paper in a baking pan, place the cut eggplants, sprinkle with some olive oil and salt. Bake for 20 to 30mins, depending on the thickness of the pieces.
Place a tsp of fougail filling on each pieces of eggplant/brinjal .Top with peanuts mix with icing sugar.
Note: To serve in a function, best place the rougail in a spoon .Top with chopped peanuts.Serve hot or cold.
This recipe is my contributions to Fall In Love(FIL)-Brinjal event hosted by Sanghi's Food Delight and JFI August 2009 -Peanuts event hosted at present by Cook's Hideout and brainchild of Mahanandi
5 eggplants /brinjals(cut diagnolly )
1 tbsp olive oil
1 large shallots,chopped
1 tbsp grated ginger
400gm fresh tomatoes or 1 small can (400g) peeped tomatoes
¼ portion each of yellow,red and green capsicum
Zest of one orange or ½ tsp orange emulco
1/2 tsp smooth peanut butter
½ tbsp chilli powder
Salt and pepper to taste
Topping
2 tbsp roasted peanuts, coarsely pounded
½ tsp icing sugar
In a skillet, heat up the olive oil over medium heat and cook shallot until transculent.Add in grated ginger in between. After a sec or two, add in the rest of teh ingredients and season to taste with salt and freshly grounded pepper.Saute until the tomatoes becomes reddish.Add in the small cube capsicum and saute until the capsicum is tender.Close fire.
For the eggplant, preheat oven for 180C . Place a grease paper in a baking pan, place the cut eggplants, sprinkle with some olive oil and salt. Bake for 20 to 30mins, depending on the thickness of the pieces.
Place a tsp of fougail filling on each pieces of eggplant/brinjal .Top with peanuts mix with icing sugar.
Note: To serve in a function, best place the rougail in a spoon .Top with chopped peanuts.Serve hot or cold.
This recipe is my contributions to Fall In Love(FIL)-Brinjal event hosted by Sanghi's Food Delight and JFI August 2009 -Peanuts event hosted at present by Cook's Hideout and brainchild of Mahanandi
Very interesting and unique dish. Looks delicious. Thanks for sending it over to JFI: Peanuts.
ReplyDelete