This simple eggplant recipe is aromatic and flavorful, and the generous amounts of fresh garlic make it extra healthy. This eggplant recipe makes a terrific side dish that can easily be made vegetarian by swapping out the fish sauce for soy sauce. It works with any type of eggplant, whatever is fresh and available where you live. You can also adjust the spice level in this eggplant recipe, taking it anywhere from mild to spicy hot, according to your liking.
- 5 cups eggplant, cut into 1-in. pieces
- 2 cups potatoes, sliced
- 1 cup tomatoes, chopped
- 1 cup green onion, cut in 1-in. length
- 5 dried whole chilies
- 1 teaspoon cumin seeds
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red chilies, minced
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 cup broth or water
- 1/2 cup cooking oil
- Salt and Pepper
- 2 tablespoons chopped cilantro (for garnish)
How to Make :
1. In a large pot of salted boiling water, blanch eggplant for a couple of minutes and transfer to ice bath.
2, In a non-stick sauté pan , heat oil and fry dried whole chilies and cumin seeds until dark.
3. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way.
4. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes.
5. Add blanched eggplant, broth and salt and pepper; stir-fry for five-seven minutes over medium-low heat until potatoes and eggplant are tender.
6. Add diced tomatoes and green onions just before removing from heat.
7. Garnish with chopped cilantro.
8. Serve hot with rice pilaf, accompanied by tomato achar.