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Curried Eggplant (Baingun)
Eggplant is very popular in India. This is one of my super easy eggplant dish that always turns out great. I recently made this dish at a local cooking demo and it got rave reviews.
- 1 medium eggplant (3/4 pound)
- 2 tablespoon canola oil
- 1/2 teaspoon cumin seeds
- 1 cup onions, thinly sliced
- 1 cup tomato, thinly sliced
- 1 -2 tsp green chili, finely chopped, to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, to taste
- 1 teaspoon salt
- 2 teaspoon ground coriander
- 1 teaspoon fennel seeds, coarsely ground
- 1 teaspoon lemon juice
- Divide eggplant into fourths cutting lengthwise and crosswise. Then cut each piece into 1/4-inch-thick slices. Set aside. Slice onions and tomatoes and set aside.
- In a frypan heat oil on medium high heat. Add cumin seeds and cook for a few seconds until seeds are golden brown. Add sliced onions and cook for a few minutes until translucent. Add sliced tomatoes and cook for one minutes. Add eggplant and sprinkle turmeric, cayenne pepper, salt, green chilies, ground coriander and ground fennel on the eggplant. Stir to coat spices.
- Cover with a lid. Cook for 10–12 minutes, stirring 1-2 times to make sure it is not sticking to the bottom. If sticking, add 1-2 tablespoons of water. Eggplant is done when it is soft to the touch.
- Open the lid, sprinkle with lemon juice and stir. Transfer to a serving dish.
Makes 6 Servings (1/2 Cup Serving)
Calories: 56; Carbohydrate: 3g; Fat: 5g (Sat Fat: 0g); Dietary fiber: 2.5g; Protein: 0.5g; Sodium: 358 mg
(From: New Indian Home Cooking by Madhu Gadia, M.S., R.D., www.cuisineofindia.com)