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Wednesday, August 26, 2015
Indian Spiced Eggplant
I made this as my first eggplant dish of the summer. I wanted something that was in the realm of ratatouille but a different spice profile, and this really hit the spot. It would be great with a vegetarian Indian dinner.
3 tbs. vegetable oil
Heat the oil in a wok over medium heat. Add the ginger and spices and
cook, stirring, for 2-3 minutes until fragrant. In batches, add the
eggplant cubes and cook, stirring, for 5 minutes or until the eggplant
has softened slightly. Return all the eggplant to the wok, then stir in
the canned tomato and water. Bring to the boil, then
reduce the heat to low and simmer for 12-15 minutes until the eggplant
is tender and the sauce has thickened. Season with salt, garnish with
coriander and serve.
Mother of four boys.
Co-owner of three dogs.
No cats, no fish, no birds.
I watch movies.
I quilt and I embroider.
I am a daughter, a sister, an aunt, a neighbor, and a friend.