Spicy Eggplant With Tomatoes

Spicy Eggplant With Tomatoes created by Parsley

From "5 Spices, 50 Dishes" by Ruta Kahate.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • cut eggplants into 1/2-inch cubes.
  • heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
  • add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
  • cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.
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RECIPE MADE WITH LOVE BY

@hannahactually
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@hannahactually
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"From "5 Spices, 50 Dishes" by Ruta Kahate."

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  1. Parsley
    Spicy Eggplant With Tomatoes Created by Parsley
  2. Parsley
    Soooo yummy! This was spicy, but in a pleasant, exotic flavorful way; not "hot" spicy. It's a perfect use for summer garden eggplants and tomatoes. I agree that it's important not to let the eggplant get mushy. I made this as written. I would have garnished with fresh cilantro, but I was out.... next time! Thanx!
  3. hannahactually
    From "5 Spices, 50 Dishes" by Ruta Kahate.
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