Spicy Eggplant (Aubergine)

Recipe by - Carla -
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wipe the eggplants and remove the stalks; cut into bite size pieces.
  • Fry the eggplant in the oil for about 5 minutes, or until brown.
  • Drain on paper towels.
  • Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.
  • Stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency.
  • Return the eggplant pieces to the pan and heat through.
  • Serve eggplant garnished with freshly chopped coriander leaves.
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