East Indian-Style Eggplant
2 tablespoons oil
Heat a frypan over high heat, add the oil.
1 eggplant, chopped
1/2 onion, chopped
2 tomatos, chopped
1/2 cup water
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 pinch cayenne pepper
1/2 teaspoon turmeric
1 pinch cinnamon
1 handful cilantro, chopped
Add the eggplant, onion and tomato and cook for 2 minutes, stirring.
Add the water and spices, cover and cook for 10-12 minutes, until the eggplant starts to collapse.
Stir, see if more water needs to be added and cook 5 minutes more. Serve with cilantro sprinkled over top and a dollop of yoghurt on the side. Great with pappadums.
this was a beautiful dish. so simple. so tasty. i savoured every bite.
Simple. Tastes really good. VERY CHEAP to make. Thanks
This was wonderful. I did not have tumeric so I added a pinch of curry. Also, I sauteed 5 cloves of garlic and shallots, then sauteed indian eggplant. I used a large can of whole basil tomatoes instead of chopped, combined all ingredients and baked covered for an hour on 350. It is soooo yummy.
Lauren, fountain hills, az
Excellent recipe. I have one modification: Using 1 or 2 tsp of ghee (clarified butter), fry up the spices FIRST (before adding any other ingredients) for a few seconds. Then add the other stuff, including a little bit of oil since the egg plant really soaks up the ghee. This is a traditional East Indian method that really brings out the flavours of the spices.
Greg, Ottawa, Ontario
Absolutely easy and delicious. I used chicken stock instead of water and added in a quarter tin of diced tomatoes - only because they were open. Beautiful!!!!!!!!!!
Really fresh, delicious flavor. Amazing!
It is an excellent recipe tasty eggplant dish I added some chives ,celery and local cilantro called bandanya.
Pearl, valsayn trinidad wi
Quick, easy and fantastic. Actually used partially dried and frozen eggplants from last summers garden, with extra liquid. We used meatless chicken broth.
Mark, Location not stated.
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