Eggplant and Oregano

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1 pound eggplant
1 medium onion sliced
1 tablespoon oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon fennel powder
1 teaspoon coriander powder
1/2 teaspoon pepper
1/2 teaspoon tumeric
1/2 teaspoon cayenne powder
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon vinegar
1 tablespoon tomato paste
1/2 teaspoon salt

Wash eggplant cut off stem end. Cut into quarters or eights depending on size. Heat oil in pan. Add sliced onion, minced ginger and garlic. Sauté for 3 minutes. Add all the spices and tomato paste and fry for 2 minutes.

Add the Eggplant, vinegar, sugar and salt. Mix well with spices and onions. Cover and cook on medium heat for 15 minutes.

Open pan and mix well. Turn heat down to low. Cover and cook for another 15 minutes.

Serve with rice, pita bread or flour tortillas.

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