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| Spiced Eggplant Indian Style |
"This simple recipe combines the conventional Indian flavors of eggplant, tomatoes, onions and coriander. This is splendid served with rice and dahl."
Ingredients :
- 2 1/2 pounds eggplant
- 2/three cup clarified butter
- 1 cup chopped onions
- four big ripe tomatoes, chopped
- four teaspoons beaten coriander seed
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 40M |
|---|
- Preheat oven to 325 tiers F (165 stages C).
- Half eggplant(s) and bake for 20 minutes, or till gentle. Using a potato masher or pastry blender, overwhelm eggplant.
- Heat clarified butter in a medium skillet over medium warmth; saute onions till translucent. Stir in tomatoes and eggplant; cook, stirring, till liquid evaporated. Remove from warmness and sprinkle with coriander.
Notes :
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