1 medium eggplant
1. Wash the eggplant and make a few long slits on the outside. Place under a hot gas grill, turning once or twice, until soft and tender (about 15-20 minutes). Peel and chop into large cubes.
1/2 medium onion
1/2 teaspoon sunflower oil, or other
flavorless vegetable oil
1 teaspoon cumin seed
1 teaspoon grated fresh ginger root
1 mild green chili
1/4 teaspoon salt
1/2 teaspoon mild chili powder
1/2 teaspoon garam masala (recipe in previous post)
2 teaspoon dhana jheera (recipe in previous post)
1/2 teaspoon sugar
a few fresh coriander (cilantro) leaves
2. While the eggplant is cooking, chop the onion, deseed and chop the chili, and measure out the spices.
3. Heat the oil. Add the cumin seeds and stir, then add the onion and sauté until brown.
4. Add the ginger, chili, salt, chili powder, garam masala, dhana jheera and sugar. Mix in the aubergine cubes and stir fry for 7-10 minutes. The longer you cook it for, the more the eggplant will disintegrate.
5. Garnish and serve.
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