Black-Eyed Pea Puree with Sauteed Eggplant Wrapped in Banana Leaves (ABALA)
0.75 h
4 raciones
Difficulty:
Media
Ingredients
2 cups dried black-eyed peas soaked
2 tablespoons palm or canola oil
1 small onion diced
2 Japanese eggplants cubed
Salt and freshly ground black pepper
1 large banana leaf cut into 6 squares.
1. Peel the soaked black-eyed peas by rubbing them vigorously between the palms of your hands to remove the skin. Alternately, drain the peas and place them in a blender or food processor. Add enough water to cover the peas and briefly pulse a few times, to break the skin free. Do not attempt to make a paste of the peas. Place the broken peas in a bowl and fill with more water. Then pour the water out through a strainer (the skins, lighter than the peas will pour out with the water, leaving the cleaned white peas in the bowl).
2. Return the peeled peas in the blender and process to a thick puree (adding a few drops of water to facilitate the process). It should have the consistency of hummus.
3. Heat the palm oil in a sauté pan, over medium heat, and sauté the onions until soft. Add the eggplant and cook until cooked through and eggplant is soft. Season with salt and pepper. Allow to cool.
4. Fold the eggplant mixture into the pea puree. Adjust seasoning.
5. Place 2 tablespoons of the mixture in the center of each banana leaf square. Close the leaf by folding the ends over. Secure with toothpicks or kitchen twine.
6. Place the packets in the top of a steamer or a hot grill and cook for 10 to 15 minutes (turning once). Can be served with a spicy tomato sauce or a tomato relish.
