Curried Eggplant

Directions

1. Wash and chop eggplant and onion. Set aside.

2. Heat oil in a skillet.

3. Sauté sesame seeds, mustard seeds, salt, cumin, and curry for 2 minutes.

4. Add in onions and sauté until tender. Add the eggplant and let cook for approximately 20 minutes or until eggplant is very tender and no longer a whitish color.  Stir constantly and add small amounts of water when your mixture gets too dry (don’t add a lot of water at a time, because the eggplant will release water as it cooks, and you don’t want the sauce to get too runny).

5. When the eggplant is ready, add the peas and continue to cook until the peas are warm.

                                      

Notes: This recipe is great served over rice*. Please note that the eggplant may take longer to cook than you think.  It is not ready until it is very tender. You may want to try a couple pieces before you take it off the stove to be sure that it is cooked thoroughly.  This recipe is surprisingly good; give it a shot!

 

References:  *See the Basic Rice recipe.