Aloo Baingan
Ingredients
3 small-to-medium eggplants
1 clove garlic, minced
1/2 Tablespoon chili powder
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
1 teaspoon cumin
2 tablespoons coconut oil
1 cup fire roasted diced tomatoes (canned)
1/2 cup sweet potato puree (canned or homemade)
1 teaspoon garam masala
1/2 Tablespoon lemon juice
Preparation
1
Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant).
2
In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste.
3
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the eggplant and fry for 5-7 minutes, or until tender.
4
Add in the spice paste to the eggplant and cook for another few minutes, stirring often.
5
Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.
6
Remove pan from the heat and stir in the garam masala and lemon juice.
7
Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).
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About
Indian spiced eggplant cooked with fire-roasted tomatoes and sweet potato puree. Served over a bed of rice with lemon pepper drumsticks!
Other Names:
Indian eggplant
Yield:
3-4 servings
Added:
Sunday, March 1, 2015 - 10:32am
