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Spicy Eggplant Dish
Roasted eggplant is combined with curry powder, and sauteed vegetables in this side dish. Serve with Indian bread or pita bread.
Ingredients
- 2 large eggplants
- 1/3 cup cooking oil
- 1 tbsp curry powder
- 1 large yellow onion, finely chopped
- 1 tbsp minced fresh ginger
- 1 tbsp. minced garlic
- 2 large tomatoes, finely chopped
- 2 serrano chili peppers, seeded and minced
- 1 cup frozen green peas(optional)
- 1 tbsp garam masala(available indian grocers)
- pinch of sugar(optional)
- 1/3 cup chopped fresh cilantro
- Freshly squeeze lemon juice
- salt snd pepper to taste
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Method
Preheat oven at 350 degrees Cut eggplants in halves. Rub oil on eggplants. Place on cookie sheet. Roast until eggplants are soft (about 1 hour). Cool slightly. Scoop pulp into bowl and mash. In large skillet heat oil over medium- high heat. Add curry powder; saute 1 minute. Add onion; saute 1 minute. Add ginger; saute 1 minute. Add garlic; saute 1 minute. Add chili and tomato; saute 5 minutes. Add eggplant pulp and peas; saute 5 minutes. Add garam masala and sugar, if desired. Remove from heat. Add cilantro. Add lemon juice, and salt and pepper to taste.
Notes: Serve with rice or warm Indian bread: naan or roti (available in Indian grocers) or pita bread.
Number of Servings: 6
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