Kosher Side Dishes
| Spicy Eggplant with Tomatoes |
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Adapted from 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices This is a spicy dish but you can control the “heat’ by reducing the amount of cayenne. Ingredients: 1 large eggplant (about 1 pound) Directions: Cut the eggplant into 1/2-inch pieces. Heat the oil in a large wok over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic, ginger, turmeric, cumin, and cayenne (to taste) and sauté for another 2 minutes. If the mixture begins to stick to the bottom of the pan, deglaze by adding a few tablespoons of water and use a spatula to loosen the browned bits. Add the eggplant, tomatoes, salt, and sugar, and toss until the eggplant is well coated with the onion-spice mixture. Cover and cook over medium-low heat until the eggplant is soft but not mushy, about 10 minutes. Serve warm. Notes: Yield: serves 4 *We use an Emile Henry 5-1/2 inch Mortar and Pestle Set Recipes: Side Dishes, Eggplant, Indian, Kosher, Parve |
by Ruta Kahate
to finely ground the cumin seeds. Use a ginger grater for the garlic and ginger.
