Lightly Spiced Eggplant

Lightly Spiced Eggplant

Posted 2017-01-19 by Rotafollow
Eggplant is used extensively in Asian and Indian cooking, and really comes into it's own in these cuisines, primarily because of the way a clever use of spices can so unexpectedly enhance this vegetable.

This is a lightly spiced Indian-style eggplant recipe that shies away from the heavier tomato-based Indian eggplant dishes that are so common. Instead, it only provides a suggestion of spiciness - allowing the flavour of the eggplant to shine through.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients

2 medium-sized thin eggplant, thinly sliced in 2 inch lengths
1 small onion, diced
2 large cloves of garlic, minced
3 curry leaves
2 - 3 tbsp of oil
1/2 tsp of chili powder
1/2 tsp masala powder
1/2 tsp of cumin seeds
1/2 tsp of mustard seeds
salt to taste

Method



  • Slice the eggplant and cover in water to soak while you prepare the rest of the ingredients



  • Heat oil and place the curry leaves in the hot oil for only one or two seconds before adding the dry spices and the onions straight after.

  • Turn the heat to medium and fry the onions for a few minutes until translucent.



  • Add the garlic and fry for a further minute, ensuring not to brown the garlic.

  • Drain the eggplant and add to the pan with a tablespoon of water.



  • Turn the heat up and fry the eggplant, stirring constantly and adding water a tablespoon at a time. You want to avoid the eggplant simply submerging in water. Add the chili powder.

  • Continue to stir fry until the eggplant is completely soft. If the consistency is a little mushy, that is fine as that is also an indication that the eggplant is mostly cooked.

  • Add salt to taste and serve with rice and other spicy Asian or Indian dishes. Chopped fresh coriander works very well as a garnish for this dish.




  • Categories
    #vegan
    #indian
    #dinner


    %recipeyum
    228092 - 2023-07-17 10:36:37

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