Spicy Eggplant (Aubergine)

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READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wipe the eggplants and remove the stalks; cut into bite size pieces.
  2. Fry the eggplant in the oil for about 5 minutes, or until brown.
  3. Drain on paper towels.
  4. Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.
  5. 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.
  6. Return the eggplant pieces to the pan and heat through.
  7. Serve eggplant garnished with freshly chopped coriander leaves.

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