Noah Baker
Course: Appetizer Cuisine: American Prep Time: 25 minutes Cook Time: 40 minutes Total Time: 65 minutes Calories: 100 kcal
Let’s get started!
– 2 medium-sized eggplants diced into 1-inch cubes – 2 tablespoons vegetable oil – 1 onion finely chopped – 3 cloves garlic minced – 1 tablespoon ginger minced – 2 green chilies sliced (adjust according to preference) – 1 teaspoon cumin seeds
1. Heat vegetable oil in a large skillet or frying pan over medium heat. 2. Add cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
3. Add finely chopped onion to the pan and sauté until it turns translucent, about 2-3 minutes. 4. Stir in minced garlic, minced ginger, and sliced green chilies, and sauté for another 1-2 minutes until aromatic.
5. Add diced eggplant to the pan, along with turmeric powder, coriander powder, and red chili powder. Mix well to coat the eggplant with the spices. 6. Season with salt to taste and continue cooking, stirring occasionally, until the eggplant is tender and cooked through, about 15-20 minutes.
7. Once the eggplant is cooked, remove the pan from heat and garnish with fresh cilantro leaves, if desired. 8. Serve the Spicy Eggplant hot with rice or bread as a delicious and flavorful vegetarian dish.