INDIAN EGGPLANT

INDIAN EGGPLANT

 

  

 The eggplant/aubergine is a though vegetable....you love or hate it. Eggplant is commonly used  in  South East , Middle East and South Europe cuisines. There are many different ways to cook eggplant. It can be deep fried, stewed or roasted.. I have to admit that deep fried eggplant is the most delicious  dish in  the eggplant dishes.   But deep fry is not suitable for today's healthy diet. 

 Eggplant is widely used everyday cooking in India. Today's recipe is an example from Indian Cuisine.  It is  not fried but spicy and tasty. It goes well with grilled chicken or meat as a side dish. It can be prepare a day ahead.

 

 INGREDIENTS

 

1kg-2lb eggplant-aubergine

4 big tomatoes, peeled and chopped

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

4 tbsp. olive oil

1 onion, well chopped

2 cloves garlic

1 tsp chili pepper

1 tsp salt

2 tbsp. lemon juice

2 tbsp. fresh coriander /cilantro, well chopped

 

Peel all skin of eggplants. Put in a bowl, add 1 tsp salt and 1 tsp flour, cover with water. Stand 30 minutes. Drain and rinse. Chop into small cubes.

Pour oil into a pan , heat, add eggplants. Stir 10 minutes or until light brown. Add onion , garlic, coriander, cumin,  and turmeric, stir further 5 minutes add tomatoes and season with salt and chili. Cook 15 minutes or until all the juice absorbed. Add lemon juice and fresh coriander.