Masala Eggplant Medley
Ingredients
- 1 - 2 teaspoons olive oil (or cooking spray for less fat which I recommend)
- 1 tablespoon cumin seeds
- 1 large onion, chopped into 1" pieces
- 1 - 2 serranos or jalapeno peppers, finely chopped (more or less depending on desired amount of heat)
- 1 tablespoon ginger, finely chopped
- 2 bell peppers, chopped into 1" pieces
- 1 cup shredded carrot, or 1-2 large carrots, sliced into ½" rounds
- 1 teaspoon salt
- 3/4 teasoon coriander powder
- 3/4 teaspoon turmeric powder
- 1 large eggplant, chopped into 1" cubes
- 1 teaspoon garam masala
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large skillet on medium-high heat. Add cumin seeds and roast until golden brown, about 15-20 seconds.
- Add onions, serranos or jalapenos and ginger and sauté until onions are a light brown, about 5-7 min. Add bell peppers and carrots and sauté for a few minutes until slightly softened.
- Add remaining spices, except garam masala, and mix until well blended. Add eggplant, mixing so all the spices evenly coat it. Cook uncovered until eggplant softens, about 10-15 min, stirring every few minutes. Cooking it uncovered will prevent it from becoming too mushy.
- Add garam masala and garnish with cilantro. Serve hot.
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