This is where the Nile meets the Ganges! Indian spices greet an Egyptian recipe in which a savory, rich tomato sauce smothers succulent pieces of eggplant. This is a perfect appetizer served with pita bread or can function quite independently as a side dish at dinner or an evening barbecue. Recipe borrowed and modified from Ms. Mona Moussa.
Ingredients (Eggplant)
- 1 large eggplant cut into half and then sliced into 1/2 inch think slices
- 1 large onion or 2 medium onions finely chopped
- 1/2 can Tomato paste
- 2 fresh tomatoes
- 1 tsp cumin
- 1/4 tsp red chilli powder
- 6-7 cloves garlic finely minced
- 4 tablespoons olive oil
- finely chopped cilantro
Method
Prep Time: 20 min
Cook Time: 15-20 min
(Serves 6)
- Shallow fry the eggplant in small amount of olive oil and keep aside. Sauté the onion and chopped garlic until golden brown as well as the green chilli (slit lengthwise).
- Add chopped tomatoes and cook for a minute. Then add the tomato paste along with cumin, chilli powder and salt to taste.
- Mix and fry well until the spices are well blended with onions and tomato paste. Finally add the sautéed eggplant and gently mix taking care not to mash up the eggplant too much.
- Cover and simmer on low heat for 10-15 minutes until the eggplant is tender.
- Garnish with some chopped cilantro and serve with warm pita bread.
- Enjoy!
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