I am a bit tired with usual nadan recipes and tried this Mediterranean dish with a little malayalee twist. It came out really tasty and I am planning to make this more often.
Onions- 2 large(chopped)
Garlic- 3 cloves(chopped)
Tomatoes- 4 medium (chopped)
Pepper powder-1/2 teaspoon
Garam masala- 1/2 Teaspoon
Chilli flakes- 1 teaspoon
Coriander leaves- 1 tablespoon (chopped)
Olive oil- 1/2 cup
Cut eggplant lengthwise to two equal parts. Scoop out the flesh and sprinkle salt to the scooped flesh and inside the eggplant. Leave it few minutes for the salt to get absorbed.
Heat some olive oil in a non-stick pan and sauté, onion and garlic until golden. At that point add the egg plant, chopped tomatoes, pepper powder, chilli flakes and garam masala. Cook this on a medium flame for about 15 minutes or until the eggplant is cooked.
Heat rest of the oil in a different pan and fry eggplant until softens on both sides. Start with the skinny side first.
Remove from heat and scoop in the stuffing. Garnish with coriander leaves.
You can serve this as a starter.
Ingredients:
Egg plant- 2 largeOnions- 2 large(chopped)
Garlic- 3 cloves(chopped)
Tomatoes- 4 medium (chopped)
Pepper powder-1/2 teaspoon
Garam masala- 1/2 Teaspoon
Chilli flakes- 1 teaspoon
Coriander leaves- 1 tablespoon (chopped)
Olive oil- 1/2 cup
Preparation:
Cut eggplant lengthwise to two equal parts. Scoop out the flesh and sprinkle salt to the scooped flesh and inside the eggplant. Leave it few minutes for the salt to get absorbed.
Heat some olive oil in a non-stick pan and sauté, onion and garlic until golden. At that point add the egg plant, chopped tomatoes, pepper powder, chilli flakes and garam masala. Cook this on a medium flame for about 15 minutes or until the eggplant is cooked.
Heat rest of the oil in a different pan and fry eggplant until softens on both sides. Start with the skinny side first.
Remove from heat and scoop in the stuffing. Garnish with coriander leaves.
You can serve this as a starter.
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